I, Lindsay, am a tried and true ice cream lover. It doesn’t matter whether we are in the height of summer or in the middle of a winter storm, I am always down for some ice cream. But it wasn’t until I discovered this no-churn method that I started making ice cream at home. The base is extremely easy to make, and only requires a few hours in the freezer before it turns into a creamy tub of heaven. And the best part is, there is no fancy ice cream maker required.
I have experimented with a variety of different flavor combinations, but this Caramel Apple Crumble recipe is by far one of my favorites. It has everything you would ever want in an ice cream – flavor, texture and my favorite, a delicious crunch. If you have never made homemade ice cream before, this is the perfect place to start! You won’t be sorry.
Caramel Apple Crumble Ice Cream Ingredients:
For The Apples
- 2 apples, chopped into 1/4″ pieces
- 1 tablespoon unsalted butter
- 1/4 cup brown sugar
- 1 tablespoon sugar
- 1 teaspoon cinnamon
For The Crumble
- 1/4 cup unsalted butter, melted
- 1/2 cup flour
- 1/2 cup quick cooking oats
- 1/4 cup + 2 tablespoons brown sugar
- 1/4 teaspoon baking soda
- pinch of salt
For The Ice Cream
- 1 can (14 oz.) sweetened condensed milk
- 1 tablespoon pure vanilla extract
- 2 cups cold heavy cream
- 1/3 cup caramel ice cream topping
Directions
For The Apples
- Place butter, sugar and brown sugar in medium saucepan over medium heat. Stir occasionally until the butter is melted.
- Stir in apples and cinnamon.
- Turn the heart to medium/high and, stirring occasionally, cook apples for 10-15 minutes, or until they are tender.
- Transfer the entire mixture to a bowl and refrigerate until apples are cool.
For The Crumble
- Preheat the oven to 350 degrees and prepare a cookie sheet with parchment paper.
- In a medium bowl, combine dry ingredients.
- Add melted butter, and mix until the mixture resembles small crumble pieces.
- Spread the crumble mixture out on the cookie sheet and bake for 10 minutes.
- Let crumbles sit for 5 minutes and then use a fork to break them into smaller pieces.
For The Ice Cream
- Once apples and crumble are cool, start to prepare the ice cream.
- Line a 4 1/2 x 8/12 inch loaf pan with parchment.
- In a medium bowl, mix condensed milk and vanilla extract until combined.
- In a stand mixer with a whisk attachment, beat heavy cream on high speed until stiff peaks form.
- Fold whipped cream into condensed milk mixture.
- Stir in apple mixture.
- Pour 1/3 of the ice cream mixture into loaf pan and drizzle 1/3 of the caramel and 1/3 of the crumbles on top.
- Repeat two more times ending with the caramel and crumbles on top.
Place loaf pan into the freezer overnight, or until firm. 
So what do you think?! Pretty perfect for a winter treat, right?!
