Caramel Apple Cheesecake No-Churn Ice Cream

5 from 1 vote
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No-Churn Caramel Apple Ice Cream is the ultimate sweet treat as the seasons begin to change. Combine the sweet and tangy flavor of cheesecake with swirls of gooey and tender caramel apples and cheesecake into one creamy frozen dessert. After you’ve gone apple picking, save one or two and make this easy no-churn ice cream recipe.

No Churn Cheesecake Caramel Apple Ice Cream Recipe

Originally published Sep 27, 2015

When I first wrote this I was refelcting back on the fall of 2014. It was a rough time as we were getting ready to move from New Jersey to Maryland. Any moment that we weren’t crazy busy we were too exhausted to do anything,

It was hard for me to see people posting pictures on Facebook of pumpkin picking and carving, picking apples and making apple desserts, and going to fall festivals and hayrides because we did none of the above.

I felt like I lost my absolute favorite season when I love being outside and doing fun things with my family.

Nearly a year after we moved, new life was breathed into me with a nice long run in the cool, crisp air. Then we headed over to the pumpkin festival at the local orchard – hayride, pumpkin patch, apple cider, caramel apple, the whole nine yards, and so much fun.

While the boys napped, The Hubby watched college football and I made Shepherds Pie for dinner and Apple Cider Donut Cake for dessert. This is what fall should be. This is what I missed the year before. This is what brings me joy.

So whether you are checking out local events calendars to find out how to spend those perfect crisp fall days, or it is verging on winter and you want to stay indoors and crank up the heat, or it’s still summer, but you are ready for autumn flavors, get ready to enjoy Cheesecake Caramel Apple Ice Cream.

Scoops of Cheesecake Caramel Apple Ice Cream in a metal dish

No-Churn Caramel Apple Cheesecake Ice Cream Recipe

This twist on a basic no-churn cheesecake ice cream is easy and delicious. Add some fall flavors in the form of diced apples in a super simple caramel sauce to a not too sweet and tangy cheesecake ice cream to make an autumn dessert dream.

You can’t go wrong when you start with super creamy ice cream. The caramel is a perfectly sweet little ribbon of goodness with a hint of salt. And the apples stay tender even when frozen.

  • Unsalted butter
  • Brown sugar
  • Heavy cream
  • Vanilla extract
  • Salt
  • Apple
  • Cream cheese – light or regular, at room temperature
  • Sweetened condensed milk – regular or fat free


  1. Make the caramel by melting the butter and brown sugar, and stirring in the heavy cream, followed by the salt and vanilla.
  2. Add the apples and cook for another two minutes. Remove from the heat and chill in the refrigerator.
  3. Beat the cream cheese, sweetened condensed milk, and vanilla until smooth. Set aside.
  4. Beat the heavy cream to soft peaks.
  5. Gently fold the cream cheese mixture into the whipped cream.
  6. Transfer to a freezer-safe container and swirl in the caramel apple mixture. Cover and freeze.
  7. Scoop and enjoy, maybe with some Pumpkin Custards, a slice of Swedish Apple Pie, or in Sparkling Apple Cider Floats.
No-Churn Cheesecake Ice Cream with swirls of caramel and apples

Tips for Success

  • Make sure you make the caramel apple mixture in advance so it has time to cool in the fridge.
  • Just like with making Homemade Whipped Cream, you want your cream and bowl to be very cold, especially since you won’t be using sugar to stabilize it. I always use a metal bowl that I’ve put in the freezer along with the whisk attachment or beaters for my hand mixer.
  • It’s very important to make sure your cream cheese is at room temperature so that it becomes nice and smooth when you blend it with the sweetened condensed milk.
  • I usually just put my ice cream in a loaf pan, but a container with a cover is probably a better idea. They do make some nice insulated ice cream containers for storing homemade ice cream.
  • This does work with regular or fat free sweetened condensed milk and regular or light cream cheese ( I wouldn’t recommend fat free). But seriously, it’s ice cream, so you aren’t saving a ton of calories. Just enjoy a small scoop!
  • Since everyone asks, those dishes I used in the photos are actually mini tart pans. Aren’t they cute?
A dish of No-Churn Caramel Apple Cheesecake Ice Cream

More no-churn ice cream recipes

More apple desserts

Caramel Apple Swirl Cheesecake No-Churn Ice Cream
5 from 1 vote

No-Churn Caramel Apple Cheesecake Ice Cream

If you still crave frozen desserts in the fall, then you have to make this easy no churn ice cream recipe!
Prep: 10 minutes
Cook: 25 minutes
freezing time 4 hours
Total: 4 hours 35 minutes
Servings: 16 servings (about 1/2 cup each)


  • 4 tbsp unsalted butter
  • 1/2 cup brown sugar
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt
  • 1 cup chopped peeled apple
  • 8 oz cream cheese, light or regular, at room temperature
  • 14.5 oz sweetened condensed milk, regular or fat free
  • 1 teaspoon vanilla extract
  • 1 2/3 cups heavy cream, well chilled


  • Place a large glass or metal bowl in the refrigerator or freezer for whipping the cream.
  • In a medium saucepan, melt butter over medium low heat.
  • Add the brown sugar and stir for two minutes. Stir in 1/3 cup heavy cream, and continue to stir for two more minutes. Keep the remainder of the heavy cream in the refigerator until needed.
  • Add the salt and vanilla and stir, then add the apples and cook for another two minutes.
  • Remove from the heat, transfer the caramel apple mixture to a bowl and chill in the refrigerator.
  • Using an electric mixer or whisk attachment, beat together the cream cheese, sweetened condensed milk, and vanilla until smooth. Set aside.
  • In the chilled bowl, using an electric mixer or whisk, beat the heavy cream to soft peaks.
  • Gently fold the cream cheese mixture into the whipped cream.
  • Pour about half of the mixture into a container that you can freeze and has an airtight lid. Top with about half the caramel mixture and swirl with a knife or spatula. Repeat with the remainder of the cream mixture and caramel mixture.
  • Cover, and place in the freezer until frozen.
Nutrition Facts
No-Churn Caramel Apple Cheesecake Ice Cream
Amount Per Serving (0.5 cup)
Calories 257 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g50%
Cholesterol 58mg19%
Sodium 164mg7%
Potassium 174mg5%
Carbohydrates 23g8%
Sugar 22g24%
Protein 4g8%
Vitamin A 605IU12%
Vitamin C 1.2mg1%
Calcium 149mg15%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.



  1. Vickie

    I’m a little confused with your instructions. Step 6 seems like a repeat of step 2? Step 4 has vanilla added as does step 6. Can you clarify?

    1. Brianne Cupcakes & Kale Chips

      Vickie, my apologies. Step 6 is a repeat and will be removed from the recipe. Everything else is correct.

  2. Jr

    Such a shame that I can’t consume most of the items in this recipe this looks amazing, praying my stomach will someday be healthy again so I might be able to sample this tempting ice cream hopefully all who can will thanks for all the sharing of such fabulous recipes, I’m for sure saving this one for later happy fall y’all?

    1. Brianne Cupcakes & Kale Chips

      I’m sorry that you can’t enjoy the ice cream recipe now, but I hope you have a chance to do so in the future… with a healthy gut! 🙂

  3. I can relate. We are currently trying to sell our home and look for another in a different state. All the while I should be Fall crafting and cooking, instead I’m focused on decluttering and moving. There’s always next year!
    Thank you for sharing at Merry Monday!

  4. Is it bad of me to want to eat this over apple dumplings or apple crisp? Because that is definitely what I need in life.
    We were moving late last summer into fall (once from New York to Tennessee and then from my in laws to the house we bought), so we missed out on a lot of fall things too. It’s my favorite season and I feel your pain on being bummed at missing things. Sounds like y’all have already done a lot of fun activities this year!

  5. I feel like you. Between our move and morning sickness, last year wasn’t fun at all. So far this year is shaping up to be a lot better. Your ice cream look delicious! I love that you put it in a pie pan.

  6. Bernie~A Gouda Life

    It’s never too cold for ice cream in my book! Can’t wait to thumb my nose at 9 degree temps as I’m indoors making this ice cream!

  7. I’d need to made a double batch of those caramel apples—as I anticipate eating a whole lot of them before adding them to the ice cream!!! Super idea for a fall ice cream!

  8. I think there’s something about ice cream that tastes even better in the fall and winter. It’s like a reminder of the summer past and the one that will be here before we know it.

5 from 1 vote (1 rating without comment)

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