Caramel Apple Cider Donut Sundae

  • Prep PT10
  • Total 24 hours
  • Easy
  • Serves 4


  • Contains Milk/Dairy
  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/3 cup light brown sugar
  • 1 teaspoon + 1/4 teaspoon ground cinnamon, divided
  • 1/2 tablespoon unsalted butter
  • 1/2 cup granny smith apple, peeled, diced
  • 3 tablespoons caramel shell topping
  • Cider donuts, cut in bite sized pieces, for topping as desired
  • Whipped cream, for topping as desired


  • Large Bowl
  • Whisk
  • Step 1

    In a large bowl, whisk the heavy cream, whole milk, vanilla extract, light brown sugar, and 1 teaspoon ground cinnamon.

  • Step 2

    Pour base into an empty CREAMi Pint. Place storage lid on 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 processing is complete, remove ice cream from the pint. Top with cinnamon apples, cider donut, and whipped cream as desired.