Apple Streusel Ice Cream

Apple Pie à la mode? Apple Streusel à la mode? How about apple streusel pie IN la mode! Ah, hahaa! I don’t even think that makes grammatical sense, but who cares..the holidays are almost upon us, and it’s time for calorie-free, guilt-free, nonsensical noshing! Okay, so technically it’s only calorie-free on birthdays and actual holidays, so don’t overindulge until next Thursday…but I digress. I’ve never made apple pie..I know, how unAmerican – but I never liked cooked apples until I went to Canada this past July, so take that for what you will! So whether or not this ice cream actually tastes like apple pie, those of you who are aficionados of the dessert can let me know. I looked up recipes and used the spices common in apple pies, so hopefully it’s close – either way, it’s tasty! I don’t know if it’s the holiday spirit or what, but I added in an extra teaspoon of vodka and so far, the ice cream is so super soft and delicious…

Ingredients:

Streusel:
3 TBSP cold Earth Balance Vegan Butter
1/3 C AP or oat flour
1/4 C packed light brown sugar
1 tsp ground cinnamon
1/2 C diced peeled apple bits (jonathan, rome, granny smith, braeburn, fiji – any sturdy fleshed apple of your choice)

Ice Cream:
1 C coconut milk or MimicCreme (Sugar-free Sweetened)
1 C hemp/oat milk
1/2 C brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
pinch of clove
pinch of mace
2 tsp vanilla extract
2 tsp vodka

Optional Add-ins:
1/2 C walnuts or pecans, (regular or sweet without the spicy) roughly chopped

Directions:

1. Make the ice cream: Warm both milks, sugar, and spices over medium-low heat until sugar is dissolved and the mixture starts to steam but not boil, stirring to facilitate the process. Transfer to a bowl and add extracts and vodka (if using). Place in fridge to chill, covered in plastic wrap if the container doesn’t have a lid, at least 1 hour (to overnight).
2. Make the streusel: In a small bowl, combine the flour, sugar, and cinnamon. Cut in the vegan butter until crumbly (either with a food processor, two knives, a pastry cutter, or your fingers). In a non-stick (non-teflon) saute pan, warm the apple-sugar blend over medium-low heat until sugar is melted and apples are tender, about 8-10 min, stirring occasionally. Remove from heat, let sit at room temp at least 15 minutes. Set aside to chill alongside the ice cream mixture.

Let the apples simmer until it starts to caramelize a bit..mmm…

3. Freeze in an ice cream maker according to manufacturers directions. When the ice cream has about 5 minutes to go (after about 15 minutes for me), add the apple streusel and any nuts, if using. It’s hard to see the apples and nuts in the pic below, but I promise they’re in there!

This ice cream actually tastes better once it has a day to sit – so make it a day or two ahead of time. This would be excellent with some caramel drizzled over it, or even atop a slice of pie for a double-apple experience or cake..or perhaps even some walnut shortbread for an impromptu sundae!

Happy Freezing!