Caramel Apple Ice | Print |
(11 votes, average 2.73 out of 5)




Makes 6-8 servings

  • 1 quart (32 ounces) best-quality apple cider, preferably form your local farmer’s market
  • ¼ cup evaporated cane juice or granulated sugar
  • ¼ cup freshly squeezed lime juice
  • 2 tablespoons bottled Mexican cajeta or other bottled caramel sauce
  1. Combine cider, sugar, lime juice and cajeta in a bowl. Whisk together until the sugar and cajeta dissolve (the cajeta may not dissolve all the way).
  2. Pour the mixture into an 11- by 7-inch baking dish and place level in the freezer.  Every 30 minutes, scrape the ice mixture with a fork, breaking up any lumps, until all the liquid is frozen into little shavings. This should take about 3 hours, then cover the container and freeze up to a week or so.
  3. To serve, scrape with a fork into chilled bowls. Garnish with thinly sliced fresh apple.