Description
Creamy, no-churn ice cream swirled with rich apple butter and drizzled with caramel — a dreamy fall dessert that tastes like apple pie à la mode, with zero ice cream maker needed!
Ingredients
Base Ingredients
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- Pinch of sea salt
- ½ tsp cinnamon (optional)
Swirl & Toppings
- ¾ cup apple butter
- ½ cup caramel sauce (store-bought or homemade)
Optional Mix-Ins
- Crushed speculoos or graham crackers
- Toasted pecans
- Apple pie spice
Instructions
- Whip the Cream: In a large bowl, whip the heavy whipping cream until stiff peaks form, ensuring the cream holds shape well for a creamy texture.
- Mix the Sweetened Condensed Milk Base: In another bowl, stir together the sweetened condensed milk, vanilla extract, sea salt, and cinnamon (if using) until combined.
- Fold the Whipped Cream: Gently fold the whipped cream into the condensed milk mixture, being careful to keep the mixture light and airy.
- Swirl in Apple Butter: Add the apple butter by gently swirling it into the mixture without fully mixing to create a marbled effect.
- Layer and Drizzle: Transfer half of the mixture into a loaf pan, drizzle with half of the caramel sauce, then top with the remaining ice cream mixture and drizzle the rest of the caramel over it.
- Freeze: Cover and freeze the ice cream for at least 6 hours, or preferably overnight, until firm.
- Serve: Scoop the ice cream into bowls or cones; optionally drizzle with extra caramel sauce and sprinkle with any optional mix-ins like crushed graham crackers or toasted pecans before serving.
Notes
- You can use either homemade or store-bought apple butter based on preference.
- Adding crushed graham crackers provides a delightful “apple pie filling” texture to the ice cream.
- Store leftover ice cream covered in the freezer for up to 2 weeks to maintain freshness and texture.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Dessert, Ice Cream
- Method: No-Cook
- Cuisine: American
