Caramel Apple Crisp Ice Cream Recipes

CARAMEL APPLE CRISP ICE CREAM

Steps:

• Cook all Apple Pie Filling ingredients over medium heat until thickened. Remove from heat and let cool.
• Break the Crumble Topping for Ice Cream into bite-sized pieces.
• Make the Classic Vanilla Ice Cream. When ice cream has reached soft-serve consistency, transfer it to an airtight container, layering it with the caramel, apple pie filling, and crumble topping. (Note: You will mostly likely only use about half of the can of caramel and half of the crumble topping). Freeze for several hours or overnight.

CARAMEL APPLE ICE CREAM

Steps:

• Cook apple in melted butter in large skillet over medium heat until tender, about 10 minutes, stirring occasionally. Stir in apple cider and apple pie spice; cover and simmer 5 minutes.
• Whisk sweetened condensed milk and cream in medium bowl until well blended. Stir in apple mixture. Fill a large bowl about halfway with ice cubes and very cold water. Set the medium bowl containing the ice cream mixture inside the large bowl. Stir until very cold, about 5 to 10 minutes.
• Freeze in ice cream maker according to manufacturer's instructions. Spread in 8- or 9-inch square pan. Cover and freeze until firm, about 3 hours. Scoop ice cream and mound in pan. Drizzle caramel topping over entire surface, allowing caramel to seep into ice cream. Pack ice cream back into pan. Cover and freeze until ready to serve.

CRUNCHY CARAMEL APPLE CRISP ICE CREAM

Steps:

• For the apple base: In a medium bowl, toss together chopped apples and lemon juice. Set or in refrigerator until ready to use.
• For the crisp: In the bowl of a food processor, combine oats, brown sugar, spices, applesauce, and salt on low for 30-45 seconds, or until roughly chopped and combined. Transfer to bowl and set aside until ready to use.
• For the caramel sauce, combine dates, salt, almond milk, and vanilla in the bowl of a food processor on low until completley smooth. This could take a few minutes until all dates are processed. Place in jar or container and store in refrigerator until ready to use.
• To prepare the ice cream: In the pre-frozen bowl if the ice cream maker, combine both cans of coconut milk, vanilla, and brown sugar or cane sugar. Prepare according to manufacturer's directions. I let mine churn for about 45 minutes before adding any extras. After 30-45 minutes, add in half of the caramel sauce. Let churn for an additional 10-15 minutes. Add in 1/3 of the apples and 1/3 of the crisp mixture, ensuring that the bowl does not overflow. Let churn for an additional 10 minutes.
• When ice cream is done churning, transfer mixure to larger bowl or pan to freeze ice cream in and fold in the remainder of the apples, caramel, and crisp mixture. If desired, reserve 1/4 cup apples and crisp mixture to top ice cream. Freeze for an additional hour for extra firmness.
• Top with extra caramel sauce. Yields 6-8 cups ice cream and keeps for about a week stored covered in the freezer.

CARAMEL APPLE AND PEAR CRISP

Steps:

• Heat oven to 375°F
• Spray 8-inch square (2-quart) baking dish with nonstick cooking spray.
• In sprayed baking dish, combine apples, pears, sugar and allspice; toss gently to mix.
• Drizzle evenly with ice cream topping.
• In medium bowl, combine brown sugar, oats, walnuts and flour; mix well.
• With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
• Sprinkle evenly over fruit mixture; press lightly.
• Bake at 375°F for 30 to 35 minutes or until fruit is tender and topping is crisp.
• Cool at least 15 minutes before serving.
• To serve, spoon liquid from baking dish over fruit.
• Top with whipped cream and caramel ice cream topping. Store in refrigerator.

WARM CARAMEL APPLE CRISP RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9x13" baking pan using nonstick cooking spray.
• Sprinkle apples with a light dusting of cinnamon.
• In a bowl, combine the oats, flour, brown sugar, cinnamon, nutmeg, and cloves. Once mixed together, cut in the cold butter. Press half of the oat mixture into your greased pan.
• Top with half of the sliced apples and half of the jar of caramel.
• Sprinkle 1 cup of the remaining oats on top.
• Repeat layers, layering the remaining apples, remaining caramel sauce, and remaining oats. Pour 1/2 cup of the apple juice all over the crisp.
• Place pan in the oven and bake uncovered for about 30 minutes.
• Pull the pan out, pour the remaining apple juice over the top, and stick back in the oven for 15-20 minutes (you will want to make sure that your apples are done- the thinner you cut them, they quicker they will bake).
• Remove from the oven and serve warm.