Updated: Dec 3, 2020
This ice cream is so smooth and silky and embodies all of the flavors of apple cider so beautifully - it is the frozen version of the best homemade apple cider. The combination of the salt, vanilla and cinnamon along with the caramel which is slightly tart from the apple cider reduction, balances the sweetness perfectly and leaves you with an incredibly satisfying dessert. Perfect for those last warm weather days of fall -or for everyone in my home state of Florida who are still enjoying the 80's.
The base for this no-churn ice cream is now my go-to for easy homemade ice cream. It can be flavored and customized any way you would like. This recipe does not require an ice cream maker and the ice cream base itself only takes a few minutes to make. The hardest part of this recipe is just waiting for it to freeze!
Makes: ~ 1 half gallon of ice cream
Time: 30 minutes prep
+ 6 hours or overnight freeze time
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Kitchen scale (optional)
Measuring cups and spoons
Mixing bowls and spoons
Pots to cook apple cider caramel
Vanilla & Cinnamon Ice Cream:
2 cups heavy whipping cream
1 tsp vanilla *
pinch of salt
1 can sweetened condensed milk
1/2 tsp cinnamon
Apple Cider Caramel (recipe below)
Apple Cider Caramel:
1 cup apple cider
1/2 cup light brown sugar, packed
1/4 cup heavy cream
1/4 teaspoon vanilla *
1/2 tsp kosher salt
* If you bake a lot, I HIGHLY recommend buying vanilla in bulk. It will save you a lot in the long run. Here is what I use - Vanilla Extract
Apple Cider Caramel:
Reduce apple cider until it is reduced to 1/4 - 1/2 cup
Add in remaining ingredients and simmer until it reaches 250 degrees Fahrenheit and cool to room temperature. Use about half of the caramel in the ice cream and the other half to top ice cream with when you serve it.
Vanilla & Cinnamon Ice Cream
Whip the cream, salt, cinnamon and vanilla until it reaches a stiff peak. Stir in the sweetened condensed milk then beat again until it forms thick and stiff peaks again.
Pour some of the whipped cream mixture into a dish (I use a loaf pan that I first line with saran wrap). Fill about 1/3 of the dish.
Drizzle in some of the cooled apple cider caramel to form thin ribbons in the cream (try not to form any thick pools of caramel because if it gets too thick, it will freeze too hard).
Add the rest of the whipped cream mixture and top with additional caramel.
Cover dish with saran wrap and place in the freezer for a minimum of 6 hours to freeze. Preferably 12 hours (so overnight, or you could make it first thing in the morning).
Let me know how yours comes out or if you experiment and find a flavor you love!