Fall carnival vibes in protein ice cream. Sweet apple chunks and warm cinnamon in rich salted caramel base. Like biting into a caramel apple, but easier to eat.
2 scoops of CRUSHS Salted Caramel mix
Milk: 10-12 oz
Frozen diced apples: 30g (~¼ cup)
Cinnamon: ¼ tsp
Add 2 scoops of CRUSHS and your milk to the pint
Blend well and freeze for 24 hours
Spin on Lite Ice Cream mode
Make a small divot in the center and add a splash of milk (1-2 oz)
Add your apple chunks and sprinkle in the cinnamon
Respin using the Mix-In button
Enjoy!
For the Deluxe Creami, increase all ingredients by 50%
Blend 2 scoops of CRUSHS with 10 oz milk until smooth
Add cinnamon and blend again
Cover and refrigerate for 2+ hours to thicken
Pour into your ice cream maker and churn for 10-20 minutes
In the last minute of churning, add the apple chunks
Serve immediately or freeze for 5-15 minutes for a firmer texture
For 1-quart machines, double all amounts
Use Granny Smith apples for tartness that balances the sweet caramel. Dice them small so they mix in well.
Nutrition shown is for base mix and milk only. Mix-ins will add to totals.
CRUSHS is good on its own, but when you add fun stuff it takes it to the next level. Mix-ins generally work best with a Creami. Most of the time you'll want to add them after the first spin. Make a little divot in the center of your pint, drop your stuff in along with a splash of milk, then hit the Mix-In button. You've now turned your base into something special. Don't be afraid to experiment!
Either works, but for the best texture, add heavier or delicate mix-ins (like sauces, peanut butter, cookies) after your first spin. Then, add your mix-ins along with a splash of milk and hit the Mix-In button.
No. Our amounts are a guide. Feel free to add more or less depending on how you like your pint.
Frozen fruits, crunchy textures (like crushed cookies, nuts), and creamy swirls (like peanut butter or caramel) all work great. Frozen fruits work best for texture. Add softer swirls after spinning. Adjust everything to your taste.
