Homemade vanilla bean ice cream and cinnamon apples are topped with caramel sauce, whipped cream and a dash of cinnamon to create a delectable Caramel Apple Pie Sundae!
Apple season is right around the corner and I’m sharing a fresh apple dessert that is a great option for summer or fall. The first time I made this homemade Caramel Apple Pie Sundae I told my husband that he should drive home quickly because this sundae was too good to miss. He actually drove home from work during lunch that day to be one of the first people to taste this sundae. He claimed that it was well worth his drive home and also said that he would arrive promptly any time I wanted to make this sundae. Not only is this one of my favorite ways to make a sundae but everyone else loves it too.
I know that homemade caramel sauce can be quite intimidating. The first time I made homemade caramel sauce I failed to read the instructions carefully and burned the entire batch. To ensure the perfect consistency, texture and flavor of caramel sauce pay attention to the heat and stir constantly when advised in the recipe. The sauce can heat up very quickly so be sure to maintain the correct temperature. Throughout the fall I love to make homemade caramel sauce to spread over ice cream sundaes, fresh sliced apples and more. After you make it once, you will want to make it again and again.
Don’t wait any longer, grab your KitchenAid stand mixer and KitchenAid ice cream maker attachment and make this Caramel Apple Pie Sundae as soon as possible. Top a few scoops of vanilla bean ice cream with cinnamon apples, caramel sauce and fresh whipped cream to create a dessert that you can enjoy all season long!
6 tablespoons unsalted butter, cut into small pieces
1/2 cup heavy cream
For the cinnamon apples:
1 tablespoon unsalted butter
3 cups peeled and chopped apples
¼ cup sugar
½ teaspoon ground cinnamon
½ cup water plus 2 tablespoons water, divided
2 teaspoons cornstarch
For the whipped cream:
1 1/2 cups heavy cream
1 tablespoon confectioners' sugar
cinnamon, for garnish
To make the ice cream, heat 1 cup of the heavy cream, sugar and salt in a medium saucepan over medium-low heat, stirring occasionally. Once sugar is melted, remove from heat and stir in remaining cup of cream, milk and vanilla. Chill mixture in the refrigerator. Once chilled, freeze the mixture in your ice cream maker according to manufacturer's instructions. Store in a freezer-safe container in the freezer until ready to serve.
To make the caramel sauce, heat sugar in a medium saucepan over medium heat, stirring constantly. The sugar will start to clump and then melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn. Once sugar is melted add the butter. Be careful because the caramel will bubble when the butter is added. Stir the butter into the caramel until melted, about 2 to 3 minutes.
Very slowly, pour heavy cream into caramel while stirring. Be careful because the mixture will rapidly bubble and/or splatter when heavy cream is added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils. Remove from heat and allow to cool.
To make the apple topping, heat the butter in a medium-large skillet. Stir in the apples, sugar and cinnamon. Heat until the fruit begins to release its juices. Add ½ cup of water to the pan and bring the mixture to a low simmer. Cook until the apples are just fork tender but not mushy. In a small bowl, combine the remaining 2 tablespoons of water with the cornstarch, and whisk lightly until smooth. Add the cornstarch mixture to the apples and cook 1-2 minutes more, until the mixture has thickened. Let cool thoroughly.
To make the whipped cream, in the bowl of a stand mixer fitted with the whip attachment (you can also use a hand mixer) add the heavy cream. Beat on high speed until soft peaks form. Add the confectioners' sugar and whip until stiff peaks form.
To assemble the sundaes add two or three scoops of ice cream to a small bowl or multiple bowls. Top each sundae with cinnamon apples, caramel sauce and whipped cream. Garnish with a dash of cinnamon and serve immediately. Store any leftover caramel in a sealed jar in the refrigerator for up to 2 weeks. Reheat caramel briefly before using to achieve the right consistency.