Refined Sugar-Free Vegan Apple Crisp Ice Cream
Baked apples and an oatmeal crumble are added to a simple, four-ingredient vegan ice cream base flavored with vanilla and cinnamon in this riff on a fall dessert classic.
Ingredients
For the baked apples
- 2 large apples (diced small)
- 1 TBSP butter (or plant-based alternative)
- 2 TBSP pure maple syrup
- 1/2 tsp cinnamon
For the oatmeal crumble
- 1 cup rolled oats
- 1/4 tsp salt
- 2 TBSP pure maple syrup
- 3 TBSP coconut oil (melted)
For the ice cream base
- 2 15oz cans unsweetened full fat coconut milk
- 1/2 cup pure maple syrup
- 1 tsp pur vanilla extract
- 1 tsp cinnamon
Instructions
Make the oatmeal crumble
- Preheat oven to 350°F and place a piece of parchment paper on a baking sheet.
- In a food processor, pulse oats and salt until oats resemble a coarse meal.
- Add maple syrup and melted coconut oil and pulse until evenly moist.
- Turn out the mixture onto the parchment paper and press into a thin, even layer.
- Bake for 5-8 minutes or until the edges begin to brown
- Remove from oven and set aside to cool.
Cook the apples
- Heat a skillet on the stovetop over medium-low heat.
- Melt butter (or plant-based alternative) and swirl around the pan until evenly coated.
- Add finely diced apples and cook on medium-low to medium heat until fork tender, 10-15 minutes.
- Coat apples with maple syrup and cinnamon, and continue cooking for 2-3 more minutes or until syrup is thickened and fully coating the apples.
- Remove from heat and set aside to cool.
Make the ice cream base
- Combine coconut milk, maple syrup, vanilla extract, and cinnamon in a mixing bowl and whisk to combine and aerate the mixture.
- Pour ice cream base into an ice cream maker and churn for 20 minutes.
- Crumble the oat mixture into small pieces, then add oat crumble and baked apples to the ice cream maker and churn for 5 additional minutes.
- Enjoy immediately if you like a soft serve texture, or freeze for one hour if you like a harder ice cream texture.