Note: If your freezer is set to a very cold temperature, the ice cream may look crumbly. If this occurs, select RE-SPIN to process the mixture a little more before adding in mix-ins.
This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
226.8g
Philadelphia cream cheese, softened
240ml
heavy cream
120ml
sour cream
96g
packed brown sugar
1 teaspoon
vanilla extract
1/2 teaspoon + 1/4 teaspoon
cinnamon, divided
1/2 tablespoon
unsalted butter
60g
granny smith apple, peeled, diced
3 tablespoons
caramel shell topping
Graham crackers, crushed, as desired
8 ounces
Philadelphia cream cheese, softened
1 cup
heavy cream
1/2 cup
sour cream
1/2 cup
packed brown sugar
1 teaspoon
vanilla extract
1/2 teaspoon + 1/4 teaspoon
cinnamon, divided
1/2 tablespoon
unsalted butter
1/2 cup
granny smith apple, peeled, diced
3 tablespoons
caramel shell topping
Graham crackers, crushed, as desired
Utensils
Large Microwave-Safe Bowl
Whisk
Rubber Spatula
Step 1
In a large, microwave-safe bowl, microwave the cream cheese for 30 seconds or until softened. Add the heavy cream, sour cream, brown sugar, vanilla extract, and ½ teaspoon cinnamon and with a whisk or rubber spatula, combine until the mixture looks like frosting, about 60 seconds.
Step 2
Pour base into an empty CREAMi Pint. Place a storage lid on the pint and freeze for 24 hours.
Step 3
To prepare the topping, place a small saucepan over medium heat. Add the butter. Once melted, add the apples and remaining cinnamon and stir to evenly coat. Cook until the apples are softened and lightly browned, about 7 to 8 minutes. Remove from heat and transfer to an airtight container. Store in the fridge overnight.
Step 4
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer Paddle onto out bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 5
Select ICE CREAM.
Step 6
Use a spoon to create a 1 ½-inch wide hole that reaches the bottom of the pint. Add caramel shell topping to the hole in the pint and process again using the MIX-IN program.
Step 7
When the process is complete, remove ice cream from the pint. Top with cinnamon apples and graham crackers as desired.
In a large, microwave-safe bowl, microwave the cream cheese for 30 seconds or until softened. Add the heavy cream, sour cream, brown sugar, vanilla extract, and ½ teaspoon cinnamon and with a whisk or rubber spatula, combine until the mixture looks like frosting, about 60 seconds.
226.8g
Philadelphia cream cheese, softened
240ml
heavy cream
120ml
sour cream
96g
packed brown sugar
1 teaspoon
vanilla extract
1/2 teaspoon + 1/4 teaspoon
cinnamon, divided
1/2 tablespoon
unsalted butter
60g
granny smith apple, peeled, diced
3 tablespoons
caramel shell topping
Graham crackers, crushed, as desired
8 ounces
Philadelphia cream cheese, softened
1 cup
heavy cream
1/2 cup
sour cream
1/2 cup
packed brown sugar
1 teaspoon
vanilla extract
1/2 teaspoon + 1/4 teaspoon
cinnamon, divided
1/2 tablespoon
unsalted butter
1/2 cup
granny smith apple, peeled, diced
3 tablespoons
caramel shell topping
Graham crackers, crushed, as desired
Step 2 of 7
Pour base into an empty CREAMi Pint. Place a storage lid on the pint and freeze for 24 hours.
226.8g
Philadelphia cream cheese, softened
240ml
heavy cream
120ml
sour cream
96g
packed brown sugar
1 teaspoon
vanilla extract
1/2 teaspoon + 1/4 teaspoon
cinnamon, divided
1/2 tablespoon
unsalted butter
60g
granny smith apple, peeled, diced
3 tablespoons
caramel shell topping
Graham crackers, crushed, as desired
8 ounces
Philadelphia cream cheese, softened
1 cup
heavy cream
1/2 cup
sour cream
1/2 cup
packed brown sugar
1 teaspoon
vanilla extract
1/2 teaspoon + 1/4 teaspoon
cinnamon, divided
1/2 tablespoon
unsalted butter
1/2 cup
granny smith apple, peeled, diced
3 tablespoons
caramel shell topping
Graham crackers, crushed, as desired
Step 3 of 7
To prepare the topping, place a small saucepan over medium heat. Add the butter. Once melted, add the apples and remaining cinnamon and stir to evenly coat. Cook until the apples are softened and lightly browned, about 7 to 8 minutes. Remove from heat and transfer to an airtight container. Store in the fridge overnight.
226.8g
Philadelphia cream cheese, softened
240ml
heavy cream
120ml
sour cream
96g
packed brown sugar
1 teaspoon
vanilla extract
1/2 teaspoon + 1/4 teaspoon
cinnamon, divided
1/2 tablespoon
unsalted butter
60g
granny smith apple, peeled, diced
3 tablespoons
caramel shell topping
Graham crackers, crushed, as desired
8 ounces
Philadelphia cream cheese, softened
1 cup
heavy cream
1/2 cup
sour cream
1/2 cup
packed brown sugar
1 teaspoon
vanilla extract
1/2 teaspoon + 1/4 teaspoon
cinnamon, divided
1/2 tablespoon
unsalted butter
1/2 cup
granny smith apple, peeled, diced
3 tablespoons
caramel shell topping
Graham crackers, crushed, as desired
Step 4 of 7
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer Paddle onto out bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
226.8g
Philadelphia cream cheese, softened
240ml
heavy cream
120ml
sour cream
96g
packed brown sugar
1 teaspoon
vanilla extract
1/2 teaspoon + 1/4 teaspoon
cinnamon, divided
1/2 tablespoon
unsalted butter
60g
granny smith apple, peeled, diced
3 tablespoons
caramel shell topping
Graham crackers, crushed, as desired
8 ounces
Philadelphia cream cheese, softened
1 cup
heavy cream
1/2 cup
sour cream
1/2 cup
packed brown sugar
1 teaspoon
vanilla extract
1/2 teaspoon + 1/4 teaspoon
cinnamon, divided
1/2 tablespoon
unsalted butter
1/2 cup
granny smith apple, peeled, diced
3 tablespoons
caramel shell topping
Graham crackers, crushed, as desired
Step 5 of 7
Select ICE CREAM.
226.8g
Philadelphia cream cheese, softened
240ml
heavy cream
120ml
sour cream
96g
packed brown sugar
1 teaspoon
vanilla extract
1/2 teaspoon + 1/4 teaspoon
cinnamon, divided
1/2 tablespoon
unsalted butter
60g
granny smith apple, peeled, diced
3 tablespoons
caramel shell topping
Graham crackers, crushed, as desired
8 ounces
Philadelphia cream cheese, softened
1 cup
heavy cream
1/2 cup
sour cream
1/2 cup
packed brown sugar
1 teaspoon
vanilla extract
1/2 teaspoon + 1/4 teaspoon
cinnamon, divided
1/2 tablespoon
unsalted butter
1/2 cup
granny smith apple, peeled, diced
3 tablespoons
caramel shell topping
Graham crackers, crushed, as desired
Step 6 of 7
Use a spoon to create a 1 ½-inch wide hole that reaches the bottom of the pint. Add caramel shell topping to the hole in the pint and process again using the MIX-IN program.
226.8g
Philadelphia cream cheese, softened
240ml
heavy cream
120ml
sour cream
96g
packed brown sugar
1 teaspoon
vanilla extract
1/2 teaspoon + 1/4 teaspoon
cinnamon, divided
1/2 tablespoon
unsalted butter
60g
granny smith apple, peeled, diced
3 tablespoons
caramel shell topping
Graham crackers, crushed, as desired
8 ounces
Philadelphia cream cheese, softened
1 cup
heavy cream
1/2 cup
sour cream
1/2 cup
packed brown sugar
1 teaspoon
vanilla extract
1/2 teaspoon + 1/4 teaspoon
cinnamon, divided
1/2 tablespoon
unsalted butter
1/2 cup
granny smith apple, peeled, diced
3 tablespoons
caramel shell topping
Graham crackers, crushed, as desired
Step 7 of 7
When the process is complete, remove ice cream from the pint. Top with cinnamon apples and graham crackers as desired.
