Apple Butter Ice Cream with Chocolate Cinnamon Ganache
  • 1 (14-ounce) can sweetened condensed milk
  • 2 cups heavy cream
  • 2 teaspoons vanilla
  • ¾ cup Musselman's Apple Butter
For the ganache:
  • 1 cup bittersweet chocolate, chopped
  • ⅓ cup heavy cream
  • ½ teaspoon cinnamon
  1. Combine cream and sweetened condensed milk in a large bowl and beat until thick and creamy, and soft peaks form. Stir in vanilla.
  2. Pour half of the cream mixture into a freezer safe container or a loaf pan. Top with half of the apple butter. Using a knife, swirl the apple butter into the cream. Repeat with the remaining half of the cream and apple butter. Cover and refrigerate until solid, about 4 hours.
To make the ganache:
  1. Melt one cup chocolate in a double-boiler or in a microwave safe bowl until smooth. Remove from heat and whisk in the heavy cream and cinnamon.
Recipe by Kitchen Meets Girl at