Caramel Apple Butter Ice Cream is the kind of dreamy frozen treat that completely rewrites what you think you know about homemade desserts. Creamy and lush, every scoop is swirled with spiced apple butter and golden caramel ribbons, capturing all the flavors of a cozy autumn afternoon. If you love both the decadence of classic ice cream and the warm spices of fall, this recipe will absolutely steal your heart (and your taste buds). Whether you’re looking for something truly special to end a holiday dinner or you just want to curl up on the couch with a late-night indulgence, this Caramel Apple Butter Ice Cream makes those crisp, magical flavors of the season totally unforgettable.

Caramel Apple Butter Ice Cream Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a long list to create something magical—these simple ingredients are the building blocks that give Caramel Apple Butter Ice Cream its creamy texture, spiced warmth, and lingering sweetness. Each component plays its part, from making the custard base dreamy to adding those irresistible autumn mix-ins.

Heavy Cream: This is the backbone of your ice cream, responsible for richness and a decadent, scoopable texture.
Whole Milk: Adds just enough lightness to balance out the heavy cream and keep things smooth.
Granulated Sugar: Sweetens the base and helps the custard freeze to the perfect consistency.
Egg Yolks: Essential for a custard-like creaminess that sets homemade ice cream apart from the store-bought kind.
Vanilla Extract: Adds a warm, fragrant note that ties all the flavors together.
Apple Butter: Brings all the deep, spiced apple flavor and silky swirls to each bite; homemade or store-bought both work beautifully.
Caramel Sauce: Rich, gooey, and just a touch salty—the buttery caramel ribbons are spectacular layered through the ice cream.
Ground Cinnamon (optional): If you want to dial up the warmth, cinnamon turns every spoonful into a little celebration of fall.

How to Make Caramel Apple Butter Ice Cream

Step 1: Make the Custard Base

Start by combining your heavy cream, whole milk, and half the sugar in a medium saucepan. Set it over medium heat and let it warm just until it’s steaming—but not quite boiling! The gentle heat gets the flavors going and helps the sugar dissolve without making the mixture too hot. In a separate bowl, whisk together your egg yolks with the rest of the sugar until the color is pale and the texture is creamy, which means your yolks are ready to thicken the custard.

Step 2: Temper and Cook the Custard

This is the part where you play a bit of kitchen scientist. Gently pour the hot cream mixture into the bowl of egg yolks, whisking constantly. This step is called tempering and prevents the eggs from scrambling. Once everything is smoothly combined, pour it all back into the saucepan and return to the stove over medium-low heat. Stir constantly—patience is key here—until the mixture thickens and coats the back of a spoon, which usually takes just a few minutes.

Step 3: Add Vanilla and Chill

Turn off the heat and stir in your vanilla extract, letting its aroma drift through the custard. Pour the mixture through a fine-mesh sieve (if you have one) into a clean container to catch any cooked bits and guarantee a velvety texture. Chill your custard in the fridge for at least 4 hours or overnight—longer chill time means silkier ice cream!

Step 4: Churn the Ice Cream

Take your fully chilled custard and pour it into your ice cream maker. Churn according to your machine’s instructions—this usually takes 20 to 25 minutes. You’ll notice the base thickening into a soft-serve texture, full of promise (and anticipation).

Step 5: Swirl in Apple Butter & Caramel Sauce

Now for the most magical moment. During the final minute of churning, add the apple butter and caramel sauce, letting them ripple through the base. If you’re a cinnamon fan, sprinkle it in now too. The swirls should be streaky and generous, not fully blended, so you get a taste of those autumn flavors in every bite.

Step 6: Freeze Until Firm

Spoon your glorious mixture into a freezer-safe container, and don’t forget to drizzle extra caramel sauce over the top for good measure. Press a piece of parchment or plastic wrap against the surface, then freeze for at least 4 hours, or until firm and scoopable.

How to Serve Caramel Apple Butter Ice Cream

Garnishes

Take this Caramel Apple Butter Ice Cream over the top with a sprinkle of crushed graham crackers or toasted pecans. Both add a lovely crunch and a hint of nutty, toasty flavor that play perfectly with the creamy-caramel swirls. A drizzle of extra caramel sauce finishes every bowl with a flourish.

Side Dishes

Serve your ice cream alongside warm apple pie, a simple cinnamon sugar doughnut, or a tender gingerbread cookie for that ultra-cozy, bakery-café vibe. Each pairing doubles down on the autumn spirit and makes dessert feel truly complete.

Creative Ways to Present

Give your Caramel Apple Butter Ice Cream star treatment by turning it into ice cream sandwiches with soft snickerdoodle cookies, or layer it in parfait glasses with apple chips and more caramel for a showstopping sundae. For parties, serve mini scoops in hollowed-out apples or atop bite-sized brownie chunks for a festive touch.

Make Ahead and Storage

Storing Leftovers

Once churned, transfer your Caramel Apple Butter Ice Cream to an airtight container to prevent freezer burn. For the best texture, press a piece of wax paper or plastic wrap onto the surface before sealing with a lid. It will keep deliciously for up to 2 weeks, though it’s rare for any leftovers to last that long!

Freezing

To keep your ice cream at its creamiest, store it at the back of your freezer where temperatures are coldest and most consistent. Avoid repetitive thawing and refreezing, as that can make ice crystals form and dull those bright flavors.

Reheating

No reheating necessary! However, if the ice cream freezes too hard, simply let it sit at room temperature for 5 to 10 minutes before scooping. This short wait will bring back the just-churned creaminess and make those caramel apple ribbons even dreamier.

FAQs

Can I make this recipe without an ice cream maker?

Absolutely! If you don’t have an ice cream maker, pour your chilled custard base into a shallow, freezer-safe dish. Every 30 minutes, use a fork or sturdy spatula to stir and break up ice crystals until the mixture is smooth and creamy, about 3 to 4 hours. The texture won’t be quite as airy, but it will still be every bit as delicious and packed with Caramel Apple Butter Ice Cream flavor.

Which is better in this recipe –– homemade or store-bought apple butter?

Homemade apple butter is tough to beat for deep, vibrant apple flavor, especially if you like a strong note of spice. That said, good-quality store-bought apple butter works beautifully and adds just the right punch if you’re looking for a convenient shortcut without sacrificing taste.

How do I prevent ice cream from getting icy?

For the creamiest Caramel Apple Butter Ice Cream, make sure the custard is fully chilled before churning, and always press plastic wrap or parchment paper directly onto the surface before freezing. Using egg yolks in the base and a healthy amount of sugar both help keep the ice cream smooth and dreamy instead of icy or grainy.

Can I use different caramel or add-ins?

Totally! Swap store-bought caramel for homemade sauce if you have it, or try a touch of salted caramel for extra depth. You can even toss in a handful of chopped candied nuts or bits of cinnamon shortbread to customize your Caramel Apple Butter Ice Cream however you like!

Is this ice cream gluten free?

The ice cream itself is naturally gluten free, as long as your apple butter and caramel sauce (and any added garnishes) don’t contain wheat or thickeners with gluten. If serving to someone with sensitivities, always double-check product labels to be sure every element of your Caramel Apple Butter Ice Cream is safe for them to enjoy.

Final Thoughts

There’s just something magical about making Caramel Apple Butter Ice Cream at home—the way those fall spices and gooey caramel weave through every creamy bite will keep you coming back for more. Whether you’re brand new to homemade ice cream or a seasoned churner, this recipe is worth every minute. I hope you’ll give it a whirl and let it become a sweet new classic in your kitchen.

Caramel Apple Butter Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 6 reviews

Author: Chef
Total Time: 8 hours 35 minutes
Yield: 1 ½ quarts (about 8 servings)
Diet: Vegetarian

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Description

Creamy homemade ice cream swirled with spiced apple butter and ribbons of rich caramel sauce. A fall-inspired frozen treat perfect for holidays or cozy nights in.

Ingredients

For the Ice Cream Base:

2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
4 large egg yolks
1 tsp vanilla extract

For the Mix-Ins:

½ cup apple butter (homemade or store-bought)
½ cup caramel sauce (plus extra for drizzling)
1 tsp ground cinnamon (optional)

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Instructions

Make custard base: In a saucepan over medium heat, combine heavy cream, milk, and half the sugar. Warm until steaming (do not boil).
In a bowl, whisk egg yolks with remaining sugar until pale. Slowly pour hot cream mixture into yolks, whisking constantly.
Return mixture to saucepan and cook over medium-low heat, stirring, until it thickens slightly and coats the back of a spoon.
Remove from heat, stir in vanilla, and chill mixture at least 4 hours or overnight.
Churn ice cream: Pour chilled custard into an ice cream maker and churn according to manufacturer’s instructions.
During the last minute of churning, swirl in apple butter and caramel sauce.
Transfer to a freezer-safe container, drizzle extra caramel on top, and freeze at least 4 hours until firm.

Notes

If you don’t have an ice cream maker, freeze custard in a shallow dish, stirring every 30 minutes until creamy.
Homemade apple butter adds the best flavor, but store-bought works well too.
Garnish with crushed graham crackers or toasted pecans before serving.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert / Frozen Treat
Method: Ice Cream Maker / Freezer
Cuisine: American