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5 from 1 vote

Caramel Apple Ice Cream

Everyone's favorite childhood treat..now made into ice cream! This Caramel Apple Ice Cream is creamy, sweet, caramel-y, and EXTREMELY apple-y...the perfect Fall treat!
Prep Time20 mins
Cook Time35 mins
Freezing Time12 hrs
Total Time12 hrs 55 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 415kcal
Author: Traci



  • 2 cups chopped apple
  • 1 ½ Tablespoons water
  • 1 ½ Tablespoons sugar
  • 2 teaspoons corn starch
  • ½ teaspoon vanilla extract
  • 1 ½ Tablespoons salted butter

Caramel Sauce

  • ½ cup heavy cream
  • 1 cup sugar
  • ¼ teaspoon lemon juice
  • ¼ cup salted butter, sliced

Ice Cream

  • 1 ⅓ cups whole milk
  • 1 ¼ cups heavy cream
  • cup sugar
  • 4 egg yolks



  • Combine all ingredients in a sauce pan.
  • Cook, stirring constantly, until apples have softened, about 8-10 minutes.
  • Remove from heat.
  • Set aside to cool.
  • Purée when cool.

Caramel Sauce

  • Heat cream and keep it warm.
  • In a small saucepan, combine sugar and lemon juice.
  • Cook over medium low heat, stirring constantly, until sugar has melted and syrup is turning gold.
  • Remove from heat.
  • Whisk in butter, one slice at a time.
  • Whisk in cream.

Ice Cream

  • Beat egg yolks and sugar in a small bowl until light yellow, about 4-5 minutes.
  • Heat milk and cream over medium low heat until it just starts to bubble around the edges.
  • Whisking constantly, pour milk mixture over egg mixture.
  • Return to saucepan and cook over medium low heat to 180 degrees.
  • Remove from heat.
  • Strain through a fine-meshed sieve into a clean bowl.
  • Stir in apple puree.
  • Put in freezer or over ice bath to cool.
  • Pour custard into a blender and puree until completely smooth, about 1 minute.
  • Pour into ice cream machine and freeze according to manufacturer's instructions.
  • In ice cream container, layer ice cream with caramel, alternating layers.
  • Place in freezer overnight to harden.


  • 2 cups of chopped apple is about 1 large apple.
  • This recipe is gluten-free!
  • Do not boil the milk when you’re cooking it. Just bring it to a light simmer.
  • When making the custard, the temperature needs to be 180 degrees. That should very lightly coat your spoon.
  • When you’re melting the sugar, make sure you keep stirring! It burns very quickly.
  • The caramel will bubble intensely after each addition – butter and cream. Be careful!
  • The hardest thing about candy is burner temperatures! We cook on a natural gas range so, our low could be your medium. Keep an eye on the sugar and adjust as necessary!


Serving: 4ounces | Calories: 415kcal | Carbohydrates: 53g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 114mg | Potassium: 156mg | Fiber: 1g | Sugar: 51g | Vitamin A: 865IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 1mg