Total Time
2hrs 45mins
Prep 45 mins
Cook 2 hrs

Yummy sauteed apple, cinnamon, caramel topping and home made streusel... mmmm.... from Taste of Home magazine.

Ingredients Nutrition


  1. For streusel, combine the brown sugar, flour and cinnamon in a bowl; cut in 3 Tablespoons butter until mixture resembles coarse crumbs.
  2. Stir in pecans.
  3. Press into a 9 inch pie plate.
  4. Bake at 350F for 10-12 minutes or until the edges are browned.
  5. Cool slightly; break into small pieces.
  6. Cool completely.
  7. In a skillet, melt remaining butter.
  8. Stir in the apple, sugar and cinnamon.
  9. Cook for 8-10 minutes or until apple is tender; cool.
  10. In a large saucepan, heat the milk to 175F, stir in sugar until dissolved.
  11. Cool.
  12. In a large bowl, combine the milk mixture, cream and vanilla.
  13. Refrigerate for several hours or overnight.
  14. Fill cylinder of ice cream freezer two thirds full; freeze according to the manufacturer's directions.
  15. Refrigerate remaining mixture until ready to freeze.
  16. Add apple mixture to each batch of ice cream; freeze 5 minutes longer.
  17. Spoon a third of the ice cream into a freezer container.
  18. Top with a third of the streusel mixture.
  19. Drizzle with a third of the caramel topping.
  20. Repeat layers once.
  21. Top with remaining ice cream.
  22. With a spatula, cut through ice cream in several places to gently swirl layers.
  23. Cover; freeze overnight.
  24. Garnish with the remaining streusel and caramel topping.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a