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
4 tbsp salted caramel
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


1.Make the salted caramel recipe ahead of time. It can be made several days in advance and kept in the refrigerator.
2.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.
3.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.
4.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.
5.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.
6.Place in the freezer and freeze for at least 3-4 hours.
7.Remove from freezer 10 minutes before eating to more easily scoop the ice cream.

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