Salted Caramel Apple Pie Ice Cream (Paleo, Vegan, Dairy-Free)
18 Comments
Updated Dec 18, 2024
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A perfect autumn and winter dessert, this Salted Caramel Apple Pie Ice Cream tastes just like apple pie, yet it’s dairy-free, vegan and paleo-friendly.
Can you believe people are talking holiday recipes already? Eeeek. That’s like listening to Christmas music in September. Nope, not gonna do it. Especially as I’m over here with summer still on my mind. Triple digit temps in Los Angeles are keeping the summer vibes rolling….even if we did have a crazy rain sprinkle this weekend (while it was 90 degrees out!). It felt like a tropical summer day in Sydney rather than Los Angeles.
But after devouring this recipe with some friends this weekend I got to thinking. While yes, it’s an ice cream recipe which puts it smack dab in the summer bucket…it does have an apple pie flavor….which is kind of fall-esque. So maybe it’s just a great transitional dessert – from one season to another. Yep, that’s what I’m going with for now (although really, it’s so delish you’re gonna be making it summer, fall, winter and spring!).
Similar to my Roasted Cherry Cardamom Ice Cream or vegan cacao nib ice cream recipe, this Salted Caramel Apple Pie Ice Cream is dairy-free, vegan and paleo-friendly. Even the salted caramel is dairy free!
I recommend making the salted caramel a day or two in advance just to keep things easy in your kitchen. From there, the ice cream base is a mix of cashews and coconut milk and once you make this base you can add almost any flavor for the most deliciously healthy ice cream.
To blend the flavors together I add half the ice cream into the loaf pan and drizzle the salted caramel on top. Then, I’ll add the remaining ice cream and drizzle more salted caramel. But you could swirl the salted caramel throughout the ice cream if you prefer.
However you add the salted caramel, one thing is for certain – this seriously tastes like apple pie! Oh, and you’ll definitely be going back for seconds. Ok, two things are for certain.
For more vegan dessert recipes make sure to check out my Vegan Caramel Cheesecake, The Best Chocolate Chip Cookies and Chocolate Avocado Pudding.
Enjoy!
Salted Caramel Apple Pie Ice Cream (Paleo, Vegan, Dairy-Free)
Description
Ingredients
Ice Cream
- 1 cup raw cashews, soaked overnight
- 13.5 oz full fat coconut milk
- 3 tbsp coconut oil
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Salted Caramel + Apple Pie Mix-Ins
- 4 tbsp salted caramel, find the recipe here
- 2 Granny Smith apples, peeled, cored and diced
- 2 tbsp coconut sugar
- 1 tbsp butter or ghee, (or coconut oil for vegan)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp allspice
Instructions
- Make the salted caramel recipe ahead of time. It can be made several days in advance and kept in the refrigerator.
- Add the butter, coconut sugar, apples and spices to a pot on medium heat. Stir for 6-8 minutes, until the apples have softened. Transfer to a storage container and refrigerate.
- Add all of the ice cream ingredients to a high-powered blender. Blend until smooth and creamy. Transfer the ice cream base to a covered bowl and place in the refrigerator for at least 4 hours. The more chilled the better.
- Pour the ice cream base into an ice cream maker and proceed according to maker directions. Add the spiced apples in the last minute to combine into the ice cream.
- Place half of the ice cream base into a small loaf pan, then drizzle two tablespoons of salted caramel on top. Add the remaining ice cream and top with the remaining salted caramel.
- Place in the freezer and freeze for at least 3-4 hours.
- Remove from freezer 10 minutes before eating to more easily scoop the ice cream.
Nutrition
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Other recipes you might like:
Nectarine Panna Cotta with Roasted Plums
Raw Mixed Berry and Vanilla Bean Cheesecake
Red Fruit Salad with Honeyed Yogurt
I live in a rural area and can’t find raw cashews. Can I use roasted instead?
Yes, that’s fine!
Amazing. I didn’t even use an ice cream maker or add the mix-ins. I just poured the ice cream into a loaf pan and froze it. I substituted 1 can coconut cream (for the coconut milk) and 1/4c coconut sugar (for the maple syrup).
Awesome! That’s wonderful to hear! :) x
Lisa, I don’t have an ice cream maker. Is there a work around for that part? Debbie
I haven’t made it without an ice cream maker, but I’ve heard that you can pour the mixture into the pan and stir vigorously every 20 minutes or so…until it’s frozen (just to give it some lightness). :)
Oh great, that sounds like a plan I can attempt until I get one. I think I should anyway.
Lisa, I am DROOLING over here! This looks amazing!! :D
Ha – so glad you like it Kate! :) x
The holiday season will be here before we know it! It’s my favorite time of year, so I welcome that; and I can’t think of a better way to celebrate it than with this delectable ice cream treat :) I prefer ice cream over pie anyway, so this ice cream is perfect!
You get the pie flavor without the actual pie. Win win, right? ;) x