Indulge in the cozy flavors of fall with this Caramel Apple Pie Ice Cream, a creamy treat swirled with spiced apples, oat cookie chunks, and ribbons of rich caramel.
Packed with good fats from cream and milk and fiber from apples and oat grahams, this dessert delivers satisfaction in every bite.
Quick to prepare and perfect for entertaining, it’s an effortless, crowd-pleasing option for any day.
Caramel Apple Pie Ice Cream
Equipment
- 1 medium saucepan
- 1 Small pot
- 1 Fine-mesh sieve
- (1) Whisk
- 1 Ice Cream Maker
- 1 Measuring Cup (for liquids)
- 1 measuring spoons set
- 1 mixing bowl
- 1 Knife and cutting board
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- ⅔ cup granulated sugar
- ¼ teaspoon salt
- 6 large egg yolks
- 2 teabags caramel apple tea
Cooked Apples
- 1 tablespoon unsalted butter
- 1 Granny Smith apple peeled, cored, and diced
- 2 tablespoons brown sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Ice Cream Add-ins
- ¼ cup caramel sauce
- ½ cup oat graham cookies crumbled
Instructions
- Prepare the Ice Cream Base: In a small pot, combine heavy cream, whole milk, sugar, and salt. Gently heat over medium, stirring occasionally, until the sugar has fully dissolved and the mixture is hot but not boiling, about 5 minutes. In a separate bowl, whisk the egg yolks until smooth. Slowly pour about a third of the hot cream mixture into the yolks while whisking constantly to temper them. Return the yolk mixture to the pot and cook over medium-low heat, stirring continuously, until the custard thickens enough to coat the back of a spoon (around 170°F or 77°C). Remove from heat and strain through a fine-mesh sieve into a bowl. Add the caramel apple tea bags and let steep while the mixture cools to room temperature. Cover and chill for at least 4 hours or overnight for best results.
- Cook the Apples: Melt the butter in a medium saucepan over medium heat. Add the diced apple, brown sugar, cinnamon, and nutmeg. Stir frequently as the mixture cooks, allowing the apples to soften and the sugar to caramelize slightly, about 10 minutes. Once cooked, remove from heat and allow the apples to cool completely before adding to the ice cream.
- Churn the Ice Cream: Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions. In the last 5 minutes of churning, fold in the cooled apple mixture along with the crumbled oat graham cookies and caramel sauce, allowing them to swirl throughout evenly.
- Serve or Store: Serve immediately for a soft-serve texture, or transfer to an airtight container and freeze for at least 2–4 hours to firm up for scooping. For extra presentation flair, drizzle additional caramel sauce over the top before serving.
Notes
- Use Granny Smith apples for a bright, tart flavor that balances the sweetness of the caramel.
- Steeping the tea in the ice cream base adds a subtle, aromatic flavor—don’t skip it.
- Crumble cookies into uneven chunks for texture variety; fine crumbs can make the ice cream too dense.
- Chill the base thoroughly before churning to ensure smooth, creamy ice cream.
- Adjust the cinnamon and nutmeg to taste; a pinch more can enhance the autumnal flavor.
- Soft-serve texture is achieved straight from the machine; freeze longer for scoopable ice cream.
- Use a thermometer to prevent curdling when cooking the custard; precision makes a smoother result.
Chef’s Secrets To Perfect Ice Cream
The key to a rich and creamy ice cream lies in the custard base.
Slowly whisking the hot cream into egg yolks ensures a silky texture without scrambling the eggs.
Steeping caramel apple tea directly in the custard adds a subtle, natural sweetness and aroma that elevates the flavor beyond ordinary ice cream.
When folding in apples, cookies, and caramel, add them gently in the final minutes of churning to preserve their texture and prevent sinking.
For an even silkier result, strain the custard carefully and chill overnight—patience pays off.
Serving Suggestions For Maximum Enjoyment
Serve this ice cream as a standalone treat for a cozy, indulgent experience or pair it with warm desserts like apple crisp, spiced pie, or a drizzle of extra caramel sauce.
Top with chopped nuts or a sprinkle of cinnamon for added texture and visual appeal.
For a fun twist, layer scoops in dessert glasses with baked apples and graham cookie crumbs to create a deconstructed caramel apple pie parfait.
This dessert is versatile for both casual family nights and holiday entertaining.
Storage Tips For Lasting Freshness
Store ice cream in an airtight container to prevent freezer burn and maintain its creamy texture.
Press a piece of parchment paper or plastic wrap directly on the surface before sealing to minimize ice crystals.
It can be kept in the freezer for up to 2 weeks without losing flavor or texture.
For easier scooping after freezing, let the ice cream sit at room temperature for 5–10 minutes before serving.
Avoid repeated thawing and refreezing to preserve consistency.
Frequently Asked Questions
1. Can I make this recipe without an ice cream maker?
Yes! You can use a no-churn method by folding whipped cream into the cooled custard and layering with the apples, cookies, and caramel in a freezer-safe container.
Stir every 30–40 minutes as it freezes to incorporate air and prevent ice crystals.
2. Can I substitute the caramel apple tea?
Absolutely. You can use a different flavored tea, such as chai or cinnamon apple, or infuse the base with vanilla extract for a simpler flavor.
Adjust sweetness accordingly to balance with the add-ins.
3. How can I make the ice cream softer?
Serving straight from the ice cream machine gives the softest texture.
If frozen longer, let it sit at room temperature for 5–10 minutes before scooping.
Adding a small amount of corn syrup or alcohol to the custard can also help maintain a softer consistency.
4. Can I use a different type of cookie?
Yes! Any crunchy cookie or biscuit works well, such as graham crackers, ginger snaps, or even biscotti.
The key is to crumble them into chunks, keeping some texture for bites throughout the ice cream.
5. Is this recipe suitable for make-ahead preparation?
Definitely. The ice cream base can be made and chilled a day or two in advance, and the apples can also be cooked ahead of time.
Assemble and churn when ready to serve, making it a convenient choice for entertaining or meal prep.
