Caramel Apple Matcha Ice Cream
This no-churn caramel apple matcha ice cream combines creamy matcha ice cream with cinnamon-spiced apples and swirls of sweet and salty caramel sauce. It’s an easy fall dessert that tastes like a caramel apple, and you don’t need an ice cream maker to make it.
Equipment
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Ingredients
Apple Filling
- 3 medium apples honeycrisp or Granny Smith
- 2 tablespoons unsalted butter
- 50 grams light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
Matcha Ice Cream
- 480 grams heavy cream
- 4 teaspoons matcha powder
- 397 grams sweetened condensed milk 1 14-ounce can
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 300 grams caramel sauce homemade (recipe linked in notes section) or store-bought
Instructions
Apple Filling
- Chop the apples into small, bite-sized pieces. You don't want the pieces too large since they'll be frozen into the ice cream, but don't chop them so finely that they lose all of their texture.3 medium apples
- Add the chopped apples, butter, brown sugar, and spices to a saucepan.2 tablespoons unsalted butter, 50 grams light brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, ⅛ teaspoon ground allspice
- Cook the apple mixture over medium heat for about 10 minutes, stirring occasionally to keep the apples and sugar from sticking to the bottom. The apples should be slightly softened and coated in the syrupy brown sugar mixture.
- Transfer the filling to a separate container. Let it cool completely to room temperature before adding it to the ice cream.
Matcha Ice Cream
- Pour the heavy cream into a large mixing bowl. Sift the matcha powder directly into the cream through a fine mesh sieve to break up any clumps.480 grams heavy cream, 4 teaspoons matcha powder
- Using an electric hand mixer or stand mixer fitted with the whisk attachment, begin beating the cream on low speed. This helps incorporate the matcha gradually without sending matcha powder flying everywhere. Once the matcha is mostly incorporated, increase the speed to high and continue beating until the cream reaches stiff peaks. Do not to overbeat.
- Fold in the sweetened condensed milk, vanilla extract, and salt with a rubber spatula until no streaks remain. Fold gently so you don't deflate the whipped cream.397 grams sweetened condensed milk, 1 teaspoon vanilla extract, ½ teaspoon salt
- Spoon a layer of the matcha mixture into a large deli container or other container. Add some of the cooled apple filling and drizzle with caramel sauce. Add another layer of matcha ice cream, followed by more apple filling and caramel sauce. Gently swirl everything together, being careful not to overmix.300 grams caramel sauce
- Cover tightly and freeze for at least 8 hours, or preferably overnight. When you're ready to serve, let the ice cream sit at room temperature for a few minutes to make scooping easier. Scoop, drizzle with warm caramel sauce, and enjoy!
Notes
Caramel sauce: Follow this recipe for homemade salted caramel sauce.
Yield: This recipe makes about 48 ounces of ice cream.
Storage: The ice cream stays fresh in the freezer for about 2 months.
Nutrition
Serving: 1servingCalories: 358.4kcalCarbohydrates: 44gProtein: 4.9gFat: 19.3gSaturated Fat: 12.2gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 4.9gTrans Fat: 0.1gCholesterol: 61.5mgSodium: 237mgPotassium: 234.9mgFiber: 1.2gSugar: 42.3gVitamin A: 849.1IUVitamin C: 3.3mgCalcium: 141.6mgIron: 0.5mg
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