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.

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.

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.

With ice cream maker still churning, add apple pie filling and churn until fully incorporated.

Scoop into freezer-safe container. Freeze until scoopable.

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.