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Caramel Apple Ice Cream on a cookie dough base with spoon

Homemade Caramel Apple Ice Cream

Janice Pattie
Luscious homemade Caramel Apple Ice Cream, super simple to make and perfect for using the bounty of the autumn/fall harvest.
0 from 0 votes
Prep Time 15 mins
Cook Time 10 mins
Chill & Churn time 1 hr 20 mins
Total Time 1 hr 45 mins
Course Dessert
Cuisine British
Servings 8
Calories 336 kcal


  • ice cream machine
  • Sharp knife
  • Large bowl
  • electric mixer or whisk
  • saucepan
  • muffin tin (for cookie cups)


  • 3 medium apples
  • 60 g butter
  • 60 g soft brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1 375 g can Carnation Caramel or Dulce de Leche
  • 500 ml chilled double cream heavy cream
  • 1/2 tsp vanilla extract


  • Peel and chop 2 apples
  • Put 40 g butter and 40 g brown sugar and cinnamon in a skillet and heat gently until the butter is bubbling and the sugar has dissolved.
  • Raise the heat to medium and add the apples and cinnamon and cook, stirring until the apples are soft and pulpy, add the vanilla extract and leave to cool.
  • Whip the double cream until it forms stiff peaks.
  • Gently stir in the can of caramel/dulce de leche.
  • Chill the mixture for an hour in the refrigerator.
  • Churn the ice cream mixture in an ice cream maker following manufacturer's instrucitons. See notes for alternative.
  • When the ice cream is churned and thickened, remove from the ice cream maker into a container.
  • Stir the cooled apple mixture into the churned ice cream, until the apple mixture is well distributed. Place the container in the freezer.

To make the caramelised apple slices

  • Slice and core the remaining apple and cook as before with the remaining butter and sugar until the apples are just yielding and are golden but not falling apart.
  • Remove from the apples from the pan onto a plate with the juice and leave to cool.
  • Serve scoops of Caramel Apple Ice Cream (in cookie cups if making) with a slice of apple and some of the caramel drizzled over.


If you don't have an ice cream maker, freeze the mixture in a shallow freezer-proof dish breaking up any ice crystals that form with a fork every couple of hours until it is frozen. It is a very rich and sweet mixture so won't freeze too hard, but remove from the freezer 20 minutes before serving for best flavour.
Adapted from A Latte Food


Calories: 336kcalCarbohydrates: 19gProtein: 2gFat: 29gSaturated Fat: 18gCholesterol: 102mgSodium: 78mgPotassium: 120mgFiber: 2gSugar: 15gVitamin A: 1143IUVitamin C: 4mgCalcium: 50mgIron: 1mg
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