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Apple Crumble Ice Cream

Your favourite winter time dessert can now be enjoyed in summer with this Apple Crumble Ice Cream. It's made with real apples and has chunks of crumble stirred through it giving it a magic sweet crunch.
Prep Time30 mins
Total Time5 hrs
Servings: 3



    Apple Crumble Ice Cream

    • 1 1/4 Cups Coconut Cream use the thickened cream from an opened can of coconut cream/milk that has been in the fridge overnight. Discard and DO NOT use the watery remains
    • 1 1/4 Cups Coconut Milk
    • 1/4 Cup Maple Syryp or Rice Malt Syrup or Honey
    • Dash Salt
    • 2 Tablespoons Arrowroot Cornflour can be used instead
    • 1 1/4 Cups Apple puree see recipe below

    Apple Puree

    • 4 medium/large Apples cut into small peices
    • 3/4 Cup Water


    • 1/3 Cup plus 1/2 Tablespoon Coconut Oil firm (not melted)
    • 1 1/2 Tablespoons Mape Syrup/Rice Malt Syrup
    • 1/3 Cup plus 1 Tablespoon plus 1 teaspoon Coconut Flour
    • 1/3 Cup plus 1 Tablespoon plus 1 teaspoon Arrowroot
    • 1/2 teasppon Vanilla Extract
    • 3/4 to 1 teaspoon ground Cinnamon



      Apple Crumble Ice Cream

      • If using an ice cream machine be sure to place the bowl in the freezer the day before. Be sure to check the instructions as to how long is required (mine is 12 hours).
      • In a medium sized saucepan place the thickened coconut cream, 3/4 Cup of coconut milk, maple syrup and salt. Place the saucepan over a medium/low heat and warm slowly, or until the cream has 'melted' and the mixture is luke warm.
      • Meanwhile, place the extra 1/2 Cup of coconut milk in a small bowl and whisk in the arrowroot, making sure no lumps remains.
      • Once the saucepan mixture has warmed, increase the heat to medium/high and add the thickened milk mixture, whisking to combine.
      • Whisk/stir regualry as the mixture starts to thicken. The mixture will become custard like in it's consistancy. Be sure to whisk/stir the bottom of the pot to ensure that the mixture does not stick and burn. This will take 5-10 minutes.
      • Once thickened take the mixture off the heat and add the Apple puree. Blend with a hand mixer (or a blender or a masher and whisk) until smooth.

      Option 1 Ice Cream Machine

      • Place the mixture in the fridge to cool for at least 2 hours. Once cooled, pour into the Ice Cream Machine and mix for the required time (mine was 20 minutes).
      • Stir through the crumble, keeping some for sprinkling on top if desired.

      Option 2 No Churn - Blend

      • Pour the mixture into shallow, sealed containers and freeze until set (allow 6-8 hours).
      • Break the frozen mixture into pieces and place in a food processor/blender.
      • Blend on high until creamy (about 2-3 minutes. It will go grainy first; don't stress it goes creamy eventually!).
      • Stir through the crumble mixture.
      • Serve immediately or freeze in a sealed container briefly until a bit firmer.

      Option 3 Freeze

      • Pour the mixture into moulds or a container and freeze for at least 6-8 hours, or until set.
      • The ice cream will need to sit at room temperature for at least 10 minutes to soften to be able to be served. Stir through the crumble mixture.
      • This method isn't as creamy as the previous 2 but still delicious.

      Apple Puree

      • Place the diced apple in a medium sized saucepan and add the water.
      • Bring the saucepan to the boil and then reduce the heat and simmer for 5-10 minutes, or until the apple pieces are super soft.
      • Do not discard the water (it should have all been absorbed anyway).
      • Puree, mash etc the stewed apple mixture and allow to cool before serving.


      • Preheat the oven to 190C. Line a baking tray with paper and lightly spray/grease.
      • In a mixing bowl (or in a blender if desired) stir together the coconut oil, maple syrup and vanilla extract. Add the dry ingredients and stri together until a rough dough forms.
      • Drop pieces of the dough onto the baking tray and 6- 8 minutes. Remove the tray from the oven and break the dough pieces into smaller bits and return to the oven for a further 2-4 minutes or until baked and a bit crispy.
      • Allow the crumble to cool before using.