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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.
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.
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.
What You’ll Need
- 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
Directions
- Make the caramel by melting the butter and brown sugar, and stirring in the heavy cream, followed by the salt and vanilla.
- Add the apples and cook for another two minutes. Remove from the heat and chill in the refrigerator.
- Beat the cream cheese, sweetened condensed milk, and vanilla until smooth. Set aside.
- Beat the heavy cream to soft peaks.
- Gently fold the cream cheese mixture into the whipped cream.
- Transfer to a freezer-safe container and swirl in the caramel apple mixture. Cover and freeze.
- Scoop and enjoy, maybe with some Pumpkin Custards, a slice of Swedish Apple Pie, or in Sparkling Apple Cider Floats.
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?
More no-churn ice cream recipes
- Caramel Toffee Cheesecake Ice Cream
- No-Churn Pumpkin Ice Cream with Nutella
- Gluten Free Birthday Cake Ice Cream
- Toffee Nutella Ice Cream
More apple desserts
- Chocolate Chip Peanut Butter Apple Nachos
- Peanut Butter and Jelly Apple Nachos
- Gluten Free Cranberry Apple Bundt Cake
- No-Bake Apple Cheesecake Bars
- Caramel Apple Pecan Flourless Cookie Dough Dip
- And make sure you check out more No-Bake Apple Desserts on Parade’s Community Table.
No-Churn Caramel Apple Cheesecake Ice Cream
Ingredients
- 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
Instructions
- 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.
Categories:
Enjoy!
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?
Vickie, my apologies. Step 6 is a repeat and will be removed from the recipe. Everything else is correct.
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?
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! 🙂
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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!
Yummy – an ice cream with fall flavors, great idea! Thank you for linking up at the #HomeMattersParty this week!
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!
I hope you are having a much better fall this year! I need to make more and make some apple crisp. I was busy making pumpkin recipes when I made this.
I need this in apple pie!
Absolutely perfect idea!
cheesecake ANYTHING is Heaven to me, love caramel apples too!
They are truly perfect together too!
I’m glad your life feels back together. Moving is no fun.
I may be in the minority here, but I crave ice cream when it’s cool out more so than when it’s warm. Love your recipe.
Hot or cold, I am always in for ice cream! Thanks, life is starting to fall into place!
NOW officially fall is here!
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.
Haha, you noticed the little pan! Hope you are feeling better!
I hope this fall is a happier one for you! This ice cream looks awesome (I love that it’s no-churn)!
Thanks Joan – so far, so good!
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!
Didn’t they invent furnaces so we can eat ice cream all winter indoors?
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!
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.