This dreamy vegan apple pie ice cream tastes like a cozy fall afternoon in every scoop. A swirl of homemade spiced apple filling dances through a creamy coconut milk base, bringing together the best of warm apple pie and cool, creamy dessert bliss. Each bite delivers tender caramelized apples, hints of cinnamon and nutmeg and just the right amount of sweetness. It’s a dairy-free treat that feels like comfort food reinvented. Scoop it up with a drizzle of caramel, a sprinkle of crunchy granola or a handful of walnuts for the ultimate autumn indulgence.
Vegan Apple Pie Ice Cream
Prep Time 2 days
Churn Time 15 minutes
Total Time 2 days 15 minutes
Servings 8
Calories 242 kcal
Ingredients
Ice Cream Base
- 2 13.5- oz. cans full fat coconut milk
- 1/3 cup light brown sugar or coconut sugar
- 1 tsp. vanilla bean paste
- 1 tsp. ground cinnamon
- 1/4 tsp. fine sea salt
- 1 Tbsp. rum or vodka optional, to prevent freezing
Apple Pie Filling
- 2 Tbsp. coconut oil
- 2 Granny Smith apples peeled, cored, and diced into 1/2-inch pieces
- 2 Tbsp. light brown sugar
- 2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
Optional: Chopped walnuts, apple crisp granola or cinnamon sticks, for serving
Instructions
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In large bowl, whisk together coconut milk, light brown sugar, vanilla bean paste, ground cinnamon, fine sea salt and alcohol, if using. Cover and refrigerate overnight.
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In medium saucepan, melt coconut oil over medium-low heat. Add diced apples, light brown sugar, ground cinnamon and ground nutmeg and cook, stirring frequently, until sauce thickens and apples soften, about 10 minutes. Scoop into small bowl. Cover and refrigerate overnight.
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Pour chilled ice cream base into ice cream maker with bowl frozen according to manufacturer's instructions. Churn until thick and creamy, about 10-15 minutes.
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With ice cream maker still churning, add apple pie filling and churn until fully incorporated.
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Scoop into freezer-safe container. Freeze until scoopable.
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Scoop into bowls and serve, accompanied by chopped walnuts, apple crisp granola, caramel sauce, cinnamon sticks or other toppings as desired.
-
Store vegan apple pie ice cream in freezer for up to 1 month. Prior to serving, let stand 30 minutes or until soft enough to scoop.
Recipe Notes
Grab these ingredients and more at Vitacost.
Nutrition Facts
Vegan Apple Pie Ice Cream
Amount Per Serving (1 g)
Calories 242
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 15g75%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Sodium 72mg3%
Potassium 219mg6%
Carbohydrates 24g8%
Fiber 3g12%
Sugar 19g21%
Protein 1g2%
Vitamin A 30IU1%
Vitamin C 4mg5%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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