No Churn Apple Crisp Ice Cream with Salted Caramel Sauce

When Summer is over but ice cream cravings continue, this salted caramel apple crisp ice cream is this answer! Tastes like the perfect combination of apple crisp and caramel ice cream all in one cool and creamy dessert. I used to make a ton of ice creams when I had an ice cream maker and didn’t realize I could’ve been making these easier no-churn versions until I started trying them out more recently. And I wish I’d been making them all along! The texture and flavor is amazing, and the best part is that there’s no stove-top cooking required to make the base. All you need is a can of sweetened condensed milk, some heavy whipping cream and a stand or hand mixer and then just add whatever ingredients you want to customize your flavors. 

I am obsessed with this Fall inspired version-it is my new favorite and so good it is downright dangerous! Juicy spiced apples get baked with a crumble topping then cooled and mixed into the easy no-churn whipped cream and sweetened milk mixture, popped in the freezer a few hours to firm up. The result is the silkiest ice cream with amazing flavors and textures from apple crisp pieces and caramel ribbons. Get ready to “fall” head over heels in love with this dessert!

Makes: 8 generous servings
Active time: 20 minutes
Inactive bake time: 20 minutes
Freeze Time: 2-4 hours


For Apple Crisp:

  • 2 medium apples, peeled and diced- Use your favorite kind. I love Gala or Fuji in this recipes
  • 2 Tbs unsalted butter
  • 2 Tbs white sugar
  • 2 Tbs brown sugar
  • 1 1/2 tsp apple pie spice or 1 tsp cinnamon and 1/2 tsp nutmeg
  • 1 cup salted caramel sauce-get my easy homemade recipe below (substitute with store bought if preferred)

For No-Churn Ice Cream:

  • 1 14 ounce can sweetened condensed milk
  • 2 cups cold heavy whipping cream
  • 1 teaspoon vanilla 
  • 1 teaspoon cinnamon or apple pie spice 
  • 1 recipe apple crisp, cooked and cooled
  • 1/2 cup salted caramel sauce, cooled, divided – See Recipe Below


For Filling:

Preheat oven to 350.

Melt butter in oven safe skillet  over medium low heat. Add apples, sugars, and spices. Sauté a couple of minutes until mixture is well combined and apples are still firm. Add one or tablespoons of salted caramel sauce to the mixture and reserve the rest for drizzling on top of the ice cream. 

Remove apple mixture from heat and sprinkle struesel on top of the mixture. Bake in preheated oven for 20 minutes until apples are softened and crumble topping is crisp, then remove from oven and let cool.

For Ice Cream:

Once apple crisp is cool make the ice cream filling. Whip heavy cream to soft peaks in stand mixer or hand mixer. Add vanilla and cinnamon and continue whipping adding sweetened condensed milk slowly in a steady stream. Continue whipping mixture until form peaks form. Fold in half the cooled cooked apple crisp and a tablespoon or two of the cooled caramel. Line a large loaf pan (or 2 smaller pans if you don’t have a larger deeper loaf pan) with plastic wrap overhanging edges and fill with the mixture. Scatter spoonfuls of the remaining apple crisp over the top of the ice cream mixture. Drizzle with remaining 1/3 cup salted caramel sauce. Freeze 6-8 hours until firm. Scoop right away for firm scoops or let sit a few minutes before scooping for soft serve texture.

For Salted Caramel Sauce:

  • 1 cup sugar
  • 1/3 cup water
  • 1/2 cup heavy cream
  • 1 tsp good finishing salt, such as Himalayan pink or French sea salt like Fleur de Sal


Stir water and sugar together in a heavy bottom sauce pot on medium heat until sugar dissolves. Bring to a boil and continue boiling until mixture starts golden. Watch it carefully at this point as it will go from golden to burnt very quickly. Swirl the pan frequently-don’t stir-while mixture darkens and remove from heat as soon as it turns that perfect golden caramel color. Carefully pour in heavy cream while stirring constantly with a whisk and make sure the pan is set back far enough so that you don’t get hit with any steam. Add in salt and apple pie spice, if using, and vanilla. 

*Cooking Notes:

If you don’t want to make the whole apple crisp, just follow the instructions for the apple mixture and continue cooking on stove until apples have softened. Skip topping with the crumble mixture and baking in oven. Let mixture cool before adding to ice cream. Substitute crushed snickerdoodles or other spiced cookie in place of the crisp topping if preferred.

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