5-6 apples
2 tablespoons coconut oil
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 can full fat coconut milk (13.5 oz / 400 ml can)
2 1/4 teaspoons arrowroot powder (or arrowroot flour)
1 tablespoon vanilla extract
5 tablespoons maple syrup
2 1/2 teaspoons lemon juice
Pinch of salt

  1. Wash and peel apples. 
  2. Chop apples into small chunks, excluding the core. 
  3. Heat a saucepan over medium-high heat. Add coconut oil. 
  4. Once melted, add 4 cups of apples to the pan.  Stir apples regularly and cook for 10-15 minutes, until residual liquid from the apples have cooked away and apples are softened.
  5. Reduce heat to medium.  Add cinnamon and nutmeg to the apples and stir well to coat. 
  6. Cook for 1 minute, then transfer apples and spices to a blender. Scrape down the pan with a spatula to remove all the spices. Set the blender aside.
  7. Return the saucepan to the stove over medium heat.  Add half the coconut milk into the saucepan and bring to a simmer. 
  8. Add arrowroot powder to the remaining coconut milk in the can. Whisk well to remove all clumps. 
  9. Once the saucepan is simmering, pour in the coconut milk and arrowroot slurry.  Reduce heat to low and whisk vigorously. 
  10. Cook for 5-10 minutes until the mixture has thickened, then transfer to the blender with the apples.
  11. To the blender add vanilla, maple syrup, lemon juice and a pinch of salt. Blend on high speed until smooth. 
  12. Transfer the mixture to the fridge and allow it to cool for a minimum of 2 hours. 
  13. Once cooled, pour into an ice cream maker and churn until it achieves a soft serve texture.  Don't have an ice cream maker?  Find out how to make ice cream without one here.
  14. Transfer to a sealed freezer-proof container and chill in the freezer to harden. 
  15. For best results, allow ice cream to thaw on the counter for at least 15 minutes before serving.

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