Caramel Apple Cider Doughnut Sundae

Vegetarian Ice Cream

Caramel Apple Cider Doughnut Sundae

An apple cider doughnut sundae ice cream with buttery cinnamon apples.

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Serves4
Prep5 min
Freeze24 h
Spins2
Programs Ice Cream, Mix-in

Program: Ice Cream, Mix-in

Recipe

Ingredients

Method

  1. Whisk the double cream, whole milk, vanilla extract, light brown sugar and 1 teaspoon of cinnamon together in a large bowl.
  2. Pour the base into a Creami pint. Put the lid on and freeze for 24 hours.
  3. For the topping, put a small saucepan over a medium heat. Add the butter. Once melted, add the apples and the remaining cinnamon and stir to coat. Cook for 7–8 minutes, until the apples are softened and lightly browned. Take off the heat and transfer to an airtight container. Keep in the fridge overnight.
  4. Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
  5. Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add the caramel shell topping to the hole and spin again on the mix-in program.
  6. Serve straight away. Top with cinnamon apples, cider doughnut and whipped cream.

Nutrition per serving estimated

Calories
423 kcal
Fat
32 g
of which saturates
20 g
Carbohydrate
31 g
of which sugars
28 g
Fibre
0.9 g
Protein
3.1 g
Sodium
80 mg

We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.

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Adapted from Ninja Test Kitchen (SharkNinja). Ingredients are from the original recipe and the method is rewritten in our own words. Image: AI-generated, for illustration.