No-Churn Caramel Apple Pie Ice Cream

This post is sponsored in conjunction with #AppleWeek . I received complimentary product from sponsor companies to aid in the creation of the #AppleWeek recipes. All opinions are mine alone.

Apple pie or ice cream? With this, you don’t have to decide! This ice cream is so much easier than you think and tastes like a piece of your favorite pie mashed up in a delicious scoop of vanilla ice cream. It’s the perfect dessert for the beginning of fall!

Caramel Apple Pie Ice Cream 3

I’ve been chomping at the bit to share this recipe since I made it – so it’s the perfect choice to kick off my #appleweek recipes!

I’ve never made no-churn ice cream before, but after this I am so hooked. It’s perfectly smooth and creamy without having to drag out the ice cream maker. It’s loaded up with caramel, cookie crumbs, and an awesome, homemade pie filling.

Caramel Apple Pie Ice Cream 1

This recipe features several products from #appleweek sponsors. Envy apples are the perfect choice to use for this because they cook beautifully but still keep their shape – and the knife and corer from Zyliss were perfect for preparing them! Brown sugar from Bob’s Red Mill and vanilla bean paste from Taylor & Colledge flavor the apples perfectly. Finally, mixing in Torani Puremade caramel sauce and crushed Nairn’s biscuits give the ice cream great texture and an extra punch of flavor.

And, of course, all of the #appleweek sponsors have offered up amazing prizes. Be sure to enter here:  a Rafflecopter giveaway

Caramel Apple Pie Ice Cream 2

All week, #appleweek bloggers will be sharing lots of apple goodness! Here are Monday’s recipes:

Caramel Apple Pie Ice Cream 4

No-Churn Caramel Apple Pie Ice Cream

Makes 1 Quart

2 Envy apples, chopped
2 Tbsp. butter
1/4 cup Bob’s Red Mill brown sugar
1 Tbsp. white sugar
1 tsp. cinnamon
1/2 tsp. Taylor & Colledge Vanilla Bean Paste
2 cups heavy cream
1 14 oz. can of sweetened condensed milk
2/3 cup Torani Puremade Caramel Sauce
1/2 package Nairin’s Oats & Chocolate Chips Biscuit Breaks

In a large skillet over medium-low heat, combine the apples, butter, sugars, cinnamon, and vanilla bean paste. Cook for about 5-7 minutes, until the apples cook down and the remaining ingredients get saucy. Remove from heat and let cool completely.

Crush the biscuits into crumbs.

When the apples are cool, use a mixer to whip the heavy cream until it forms stiff peaks – about 5-7 minutes.

Mix together the cooled apple mixture and the sweetened condensed milk. Pour this mixture into the whipped cream and gently fold together.

Layer half of the ice cream mixture in a freezer-safe container. Top with 1/3 cup caramel sauce and half of the biscuit crumbs. Use a knife to gently swirl. Repeat with remaining ingredients.

Freezer overnight.

adapted from A Latte Food

No Churn Caramel Apple Pie Ice Cream

Disclaimer: Thank you AppleWeek Sponsors:  Envy Apples, Bob’s Red Mill, Republic of Tea, Flahavan’s Irish Oats, Nairn’s, Taylor & Colledge, Zyliss, Chocoley, and Torani  for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek  recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Nine (9) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.

15 thoughts on “No-Churn Caramel Apple Pie Ice Cream

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  12. You had me at ‘no churn’, Kate. I am a lazy ice cream maker, so this is right up my alley. Thanks for sharing. Now, I’m wondering, if it’s too chilly for a batch. Hmmm…thanks for joining me this week.

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