Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • 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.