Crunchy Caramel Apple Crisp Ice Cream Recipes

CARAMEL APPLE CRUNCH

Steps:

• Place the apples in a greased 13-in. x 9-in. baking dish. In a heavy saucepan, melt 25 caramels with 2 tablespoons milk, stirring often; drizzle over apples. , In a large bowl, combine the flour, oats, brown sugar, walnuts, salt and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. , Bake at 375° for 45-50 minutes or until golden brown. Cool for 10 minutes. Meanwhile, in a heavy saucepan, melt remaining caramels with remaining milk, stirring often until smooth. Drizzle over dessert and ice cream if desired.

BEST EVER CARAMEL APPLE CRISP

Steps:

• Preheat oven to 350 F (175 degree C).
• In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples.
• In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble.
• Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).

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 CRUNCH APPLE PIE

Steps:

• Combine flour, brown sugar, butter and cinnamon; spread into an ungreased 8-in. square baking pan. Bake at 400° for 6-8 minutes or until golden brown. Cool; crumble and set aside. Sprinkle apple with lemon juice. Combine sugar, flour and cinnamon; toss with apples. Place apples in pie shell. Cut a circle of foil to cover apples but not the edge of pastry; place over pie. Bake at 425° for 10 minutes. Reduce heat to 375°; bake for 35 minutes or until apples are tender., Meanwhile, in a saucepan over low heat, melt caramels with milk, stirring frequently. Remove foil from pie. Pour caramel mixture over apples. Sprinkle with topping; return to the oven for 5 minutes. Serve warm.

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.