Salted Caramel Apple No Churn Ice Cream
Homemade ice cream should NOT be this easy! Just three ingredients and about five minutes are all you need to make the ice cream base, which is then mixed with all the delicious components of my favorite fall treat; caramel apples!
Ahhhhhhhh!!!!! You know that feeling when there’s a huge weight on your shoulders, and it finally gets lifted? I’m feeling that right about now. For the last year, I’ve been planning a state-wide recycling conference for an organization I volunteer with. It’s a moderate sized conference, about 250 people over three days, but it’s pretty much volunteer planned because this organization is so small. This year, the conference was JAM PACKED with sessions and speakers. I would say there were several thousand hours put into this by a small committee, with me and a friend co-chairing the whole ordeal.
So yeah, it’s over. And while I’m proud of how it turned out, I’m nevah (evah!) gonna do it again. What am I going to do with the extra ten hours a week? I’m sure I’ll get “voluntold” to do something else soon, but dear God, please give me a few months of nothing extra to do!
You can bet that one thing I’ll do is a bit more cooking, especially “fun” things like this ice cream recipe! When every hour of your day is scheduled, it’s hard to fit in fun cooking like this.
I have to say that I was a “No Churn Ice Cream” skeptic before I tried this. I didn’t believe that 1) it was really this easy and 2) that it would be comparable to normal ice cream. I was proven wrong on both accounts, thankfully! It was easy as heck, and had a rich and creamy taste. Using good quality real vanilla is pretty important, as you can taste the slightly chemical like taste of imitation vanilla when you use it. It’s the predominant flavor.
When adding in the mix-ins, I suggest doing it in 5 layers. Ice cream, mix-ins, ice cream, mix-ins, then a final thin layer over ice cream. You will cover the ice cream with waxed paper, and the mix ins will stick (BADLY) to that waxed paper. So, ice cream on top folks! But Michelle, you say, I want it to be super pretty with the caramel swirl on top! I hear you. But that is really just done for the sake of pretty pictures. I promise. You have to tightly cover the ice cream to keep air off of it. So….. trust me on this one?
- 1 14-ounce can sweetened condensed milk
- 1 teaspoon vanilla extract (prefer real over imitation vanilla)
- 2 cups heavy cream, cold
- 6 ounces caramel sauce (I used Smucker's Hot Caramel Sauce)
- ½ cup salted peanuts, finely diced
- ½ granny smith apple, finely diced
- Pour sweetened condensed milk into a large mixing bowl. Add vanilla extract and quickly stir.
- In another mixing bowl, pour heavy cream and mix with hand beaters or a mixing stand for about three minutes. You will know it is ready when the cream is stiff and fluffy, almost like marshmallow fluff.
- Add one spoonful of the whipped cream into the condensed milk and stir gently.
- Fold the rest of the whipped cream into the condensed milk and stir gently until only a few lumps remain. Do not overmix.
- Transfer ⅓ of the ice cream to a freezer container (I use a loaf pan). Add half of the caramel, apples and peanuts. Add another ⅓ of the ice cream, then the remainder of the toppings. Finally, pour the remainder of the ice cream mixture into the container and smooth out.
- Press wax paper against the surface and transfer ice cream to freezer.
- Freeze for at least six hours before eating.