This No Churn Caramel Apple Ice Cream is creamy, fluffy, and packed with cozy spices. A no-cook vanilla ice cream is layered with apple pie filling, salted caramel, and a graham cracker crumble.
No Churn Caramel Apple Ice Cream. Yeah. You read that right. Think: all your favorite apple à la mode desserts (crumble, pie, crisp, cobbler) all swirled together in a no-cook, no-churn vanilla ice cream. The best of all the fall dessert worlds if you ask me.
Why you’ll love this
- No Cook No Churn. Whip heavy cream to create whipped cream, then fold in sweetened condensed milk. Boom. You’ve made ice cream. Add in some flavors and mix-ins (ahem an absolutely to die for graham cracker crumble) and you’ve got your newest fall obsession.
- Insanely Easy. Thanks to store-bought caramel and apple pie filling, this recipe comes together in a cinch! Bonus: no ice cream machine needed!
- Versatile. Serve it as is, in a pie crust “bowl”, or take it over the edge and serve it on top of another apple dessert!
Pro tip
PSST – Apple not your favorite fall flavor? Check out our no churn pumpkin marshmallow ice cream!
Ingredient notes
Graham Cracker Crumble
- Graham Crackers – you’ll need 1 sleeve or about 10 sheets that have been roughly crushed. I like the honey flavor, but any flavor or even biscoff cookies would be delicious.
- Brown Sugar – light or dark will work. Granulated will be fine in a pinch.
- Spices: Cinnamon and Salt – these are optional, but I love the additional flavor it adds. The ground cinnamon is cozy and the salt keeps this dessert from being too sweet.
- Butter – unsalted or salted is fine.
Ice Cream
- Cream Cheese – you’ll need 1 (8 oz) block cream cheese. Use full-fat room temperature cream cheese for the best flavor and consistency. If you’re not a fan of cream cheese, you can omit it. Although, the cream cheese flavor is very mild and I think provides a nice balance to all the sugar.
- Sweetened Condensed Milk – you’ll need 1 (14 oz) can. There is no substitute other than sweetened condensed coconut milk.
- Vanilla – extract or paste are both great.
- Heavy Cream – use the highest fat content you can find. Pasteurized heavy cream or ultra-pasteurized heavy cream will give you the sturdiest whipped cream which will create the fluffiest texture.
Mix-Ins
- Apple Pie Filling – use 1 (21 oz) can of your favorite brand! If you’re really feeling ambitious, you could make your own!
- Caramel – I like using 1 (13.5 oz) tub of the old fashioned caramel apple dip (usually found in the produce section at the grocery store), then stirring in sea salt to balance out the sweetness! Caramel ice cream topping will also work, but I don’t like it as much, because the flavor isn’t as good and the texture is a little runnier. You could also make your own homemade caramel!
How to make
Graham Cracker Crumble
- Break graham crackers into various sized pieces.
- Mix together crushed graham crackers, sugar, cinnamon, and salt, then stir in melted butter.
- Pour onto a silicone mat lined baking sheet, then press mixture tightly into an even layer.
- Bake at 325 degrees F for 8-12 minutes, cool completely, then break into large chunks.
No Churn Apple Ice Cream
- Whip cream until stiff peaks form. Set aside.
- Whip together cream cheese, sweetened condensed milk, and vanilla in a large bowl until smooth.
- Fold in chopped apple pie filling.
- Fold in the whipped cream.
- Pour in half the ice cream mixture into a freezer safe container.
- Top with half the caramel.
- Sprinkle with half the graham cracker crumbles, then repeat layers.
- Press plastic wrap directly onto the surface, then seal with a lid and freeze until firm, about 6-8 hours.
Variations
- Flavor it with biscoff cookie butter. Swap the graham crackers for biscoff cookies and caramel for cookie butter!
- Make it maple. If you love being hit over the head with fall flavors, stir 1-2 teaspoons maple extract into the ice cream base.
- Ditch the crumble. Make a crisp topping (with oats and pecans, maybe?!) or bake a pie crust (with cinnamon and raw sugar?), crumble it, then layer that in with the caramel and ice cream!
How to serve
- In a pie “bowl” (pictured). Use a round cookie cutter to cut store-bought pie dough into small rounds, stuff them into a muffin tin, then bake (look at package directions for a starting point on temp/time) until golden brown. Cool slightly, then scoop in ice cream and enjoy!
- In a cone. Waffle cone, sugar cone, cake cone, etc.
- With more apple desserts. Serve a scoop on top of mini apple pies, apple crumble, apple crisp, or apple cobbler!
How to store
Homemade ice cream will last in an airtight container in the freezer for up to 2 weeks.
– Jennifer
No Churn Caramel Apple Ice Cream
This No Churn Caramel Apple Ice Cream is creamy, fluffy, and packed with cozy spices. A no-cook vanilla ice cream is layered with apple pie filling, salted caramel, and a graham cracker crumble.
Prep Time: 45 minutes
Cook Time: 15 minutes
Yield: 12 scoops
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
Graham Cracker Crumble
- 1 sleeve honey graham crackers (about 10 sheets or 20 squares), roughly crushed into various sized pieces (see photos for size reference)
- ¼ cup dark brown sugar packed
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter melted
No Churn Apple Ice Cream
- 1 pint heavy whipping cream cold
- 1 (13.5 oz) tub old fashioned caramel dip
- ½ teaspoon sea salt
- 1 (8 oz) block cream cheese room temperature
- 1 (14 oz) can sweetened condensed milk
- 1 tablespoon pure vanilla extract
- 1 (21 oz) can apple pie filling chop apples into small chunks (you'll use both the "goo" and the apples)
Instructions
Graham Cracker Crumble
- Preheat oven to 325 degrees F and line a rimmed baking sheet with a silicone baking mat. Set aside.
- In a medium sized bowl, mix together crushed graham crackers, sugar, cinnamon, and salt, then stir in melted butter.
- Pour onto the prepared baking sheet, then press mixture tightly into an even layer (see photo for reference).
- Bake in preheated oven for 8-12 minutes, then cool completely (crumble will crisp up as it cools*) before breaking into large chunks to create the crumble layer. Set aside.
No Churn Apple Ice Cream
- Using a hand or stand mixer, whip cream until stiff peaks form. Set aside.
- Stir together caramel dip and sea salt, then set aside.
- Using a hand or stand mixer, whip together cream cheese, sweetened condensed milk, and vanilla in a large bowl until smooth.
- Fold in chopped apple pie filling (apples and "goo"), then fold in the whipped cream.
- Pour half the ice cream mixture into a freezer safe container, top with half the caramel (gently swirl it into the ice cream mixture), then half the graham cracker crumbles. Repeat.
- Press plastic wrap directly onto the surface, then seal with a lid and freeze until firm, about 6-8 hours.
- Serve and enjoy!
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STORING
Room Temp:N/A
Refrigerator:N/A
Freezer:2 Weeks
Reheat:If too firm to scoop, thaw at room temperature for 15-20 mins
*Storage times may vary based on temperature and conditions
Notes
*If you're in a hurry, throw the crumble into the freezer to quickly chill.
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Nutrition Information
Nutrition Facts
No Churn Caramel Apple Ice Cream
Amount Per Serving (1 large scoop)
Calories 612 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 20g125%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 95mg32%
Sodium 594mg26%
Potassium 280mg8%
Carbohydrates 74g25%
Fiber 1g4%
Sugar 55g61%
Protein 7g14%
Vitamin A 1199IU24%
Vitamin C 2mg2%
Calcium 181mg18%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
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