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No Churn Caramel Apple Ice Cream is light and delicious with all the flavors of fall!  Double the batch because you’re family will devour this quickly.

This recipe and the giveaway included in this post is sponsored by Torani and Republic of Tea. All opinions are my own. Thanks for supporting the brands that make A Kitchen Hoor’s Adventures possible.

I have made one, count them ONE, no churn ice cream recipe in my lifetime. Until this one, that is. Now I’ve two, count them TWO no churn ice cream recipes in my lifetime. I was surprised at how easy, delicious, and soft the ice cream is. Even after being in the freezer almost a week for my creamy no churn coffee ice cream recipe.

Now, I have an ice cream maker. And we’ve made ice cream in the past. It’s okay for the first day, but the second day? It’s like chiseling ice off a crab ship in the north Pacific. You could chip a tooth on it if you’re not careful. I spent some time trying to figure out why and how to prevent that from happening, but I wasn’t very successful. So, I just gave up.

I know sugar plays a part in it. And fat. Which doesn’t bode well when you’re trying to eat a low fat diet. The hubs has issues with cholesterol. In particular, triglycerides. So, we always try to eat a low fat diet. Granted it doesn’t always work out. No, this isn’t a low fat recipe.

When we found out what flavors Republic of Tea sent for this event, I knew I wanted to make an ice cream. I mean, who wouldn’t love a caramel apple ice cream? The trick was how to infuse the ice cream with the tea flavor.

 

The answer is no churn ice cream.

No churn ice cream is pretty much to ingredients: cream and sweetened condensed milk. Yes, there are version that call for no cream and some that don’t call for sweetened condensed milk. But the most popular recipes call for these two ingredients.

I’ve never infused whipping cream with anything before ever. That was my initial thought with infusing the cream with the caramel apple tea. So, I did a bit of Googling and found out you can scald the cream to infuse it with flavor. Then you cool it in the fridge and it whips like normal.

 

Mind blown.

That’s exactly what I did. I put the whipping cream in a saucepan with some of the tea. I heated it up until the bubbles started to form around the edges. This what scalding is. Actually, I forgot about it for a minute and when I checked it was a little more than scalding. Oops.

Then I turned the heat off and let it cool. I poured it into a jar to chill until I was ready to whip it and make the ice cream. However, I’ve got to tell you that it smells amazing. You will want to drink the cream straight out of the jar but resist the temptation. It will be well worth it when you do.

Of course, I had to fry up some apples to add some more apple flavor to the ice cream. They’re slightly sweet with a little crunch and a hint of cinnamon flavor. I didn’t want to put too much cinnamon in the pan. The caramel apple flavor needs to the star and not cinnamon apple. If you get their hot apple cider tea, you could totally make cinnamon the star with the applies.

Then, as a final icing on the cake of this ice cream, I added a little apple vodka. If you haven’t seen the Absolut Juice Apple, get it. It tastes so good! I added just a little, but it made a huge apple flavor impact. Just that perfect amount of bright apple flavor. Of course, you can skip it and maybe try some Torani apple flavoring. But I didn’t want to try the green apple in this no churn ice cream.

 

Just look at that sundae!

It’s a no brainer to top it with more Torani caramel sauce and some chopped pecans. Adds a little extra flavor and crunch making this oh so irresistible. And it really is irresistible. I tasted the cream mixture and it was delicious, but once it’s frozen? Oh my word off the charts delicious. I cannot wait until dessert time to serve up a bowl of this no churn caramel apple ice cream.

I completely forgot I had that glass. When I searched all my cubby holes for props and found it in the back corner. I knew I had something to put ice cream in but didn’t realize it was such a cute glass. So, I put it in the freezer for an hour because I didn’t want the ice cream dripping while I photographed it. Worked like a charm!

You know you’re drooling. You want to grab that spoon and just take a bite! With all it’s carmel oozing goodness topped with crunchy pecans. The sweet surprise buried in there are the apple chunks to bite into.

If that’s not fall on a spoon, then I don’t know what is!

Tuesday Fall Recipes

• Caramel Apple Pie Bombs by Cheese Curd In Paradise
• Gingered Pear Crumble Galette with Whipped Mascarpone by The Spiffy Cookie
• Green Apple Mule by Cindy’s Recipes and Writings
• Herb Roasted Sunchokes by Blogghetti
• No-Churn Caramel Apple Ice Cream by A Kitchen Hoor’s Adventures
• Pear & Apple Sauce by Hezzi-D’s Books and Cooks
• Roasted Butternut Squash with Apples by Eat Move Make
• Tea Brined Pork Tenderloin by A Day in the Life on the Farm
• Gluten-Free Vanilla Apple Fritters by Frugal & Fit