Apple Caramel Ice Cream

Apple Caramel Ice Cream

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"Easy. Homemade. Machine-Free. Delicious! Also great with apple pie."
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6 h 15 m servings 217 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Beat cream in a large bowl until stiff peaks appear. Lift your beater or whisk straight up: cream should form a sharp peaks. Whisk in sweetened condensed milk, applesauce, caramel sauce, butter, vanilla extract, and salt until well combined.
  2. Pour cream mixture into a large container and cover. Freeze until solid, about 6 hours.


  • Cook's Note:
  • You can also put the heavy cream in the blender to form stiff peaks.



Just like ice cream, only better! Delicious with hot chocolate syrup. Also great substituting raspberry jam for the applesauce and omitting caramel.

very easy to make great initial flavor, but has a horrible after taste, and wierd film left on everything it touches including your mouth.