Salted Caramel Apple Pie Ice Cream (Paleo, Vegan, Dairy-Free)
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!).
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.
- 1 cup raw cashews (soaked overnight)
- 1 can (13.5 oz) full fat coconut milk
- 3 tbsp coconut oil
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- ¼ tsp sea salt
- 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.
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