Caramel Apple Ice Cream
There’s two things I love: fall and ice cream. Here in this recipe, I married both together. The warm tastes of fall meet the coolness of summer in this sweet treat. It’s the perfect late summer/early fall treat!
In all honesty, last week was cool which made me want fall, but this week is near 90, and I’m suffering. I wanted to find a way to make my cake (or fall sweet) and eat it too.
First, I started with my vanilla ice cream base. I made that as written in the blog. While it was churning, I cooked up the apples then put them in the fridge to cool. Had I not already had homemade caramel, I would have made this then too. Once it was done churning, I mixed everything together and threw it in the freezer. Honestly this was EASY.
I used one of my favorite no cook, whole food caramels (it’s Sweet Laurel’s recipe), but this easy caramel would be good in it too. Or store bought would be fine as well!
Caramel Apple Ice Cream
Ingredients:
2 large apples, chopped (makes about 4 cups chopped)
1 teaspoon lemon juice
1/4 cup maple syrup
1 tablespoon arrowroot starch
1/2-1 cup of caramel (see note above)
Instructions:
Prepare the ice cream according to the recipe.
While the ice cream is churning, begin cooking the apples. Add the apples, lemon juice, maple syrup, and arrowroot to a medium sauce pan. Cook on medium to low heat for 10-15 minutes or until apples are tender. Place in the fridge to cool while the ice cream finishes churning.
When the ice cream is done churning, pour half of it in a large bowl. Swirl in half the apple mixture and half the caramel. Don’t mix completely. Add the remain ice cream then top with the remaining apples and caramel. Swirl in. Move bowl to the freezer to freeze for several hours. Enjoy!
