Spicy Apple Cinnamon Ice Cream

Three scoops of creamy, apple cinnamon-spiced ice cream with a drizzle of honey sit in a white bowl, with a textured, nutty topping visible. The background shows a blurred ice cream container and scoop.

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This spicy apple cinnamon ice cream balances creamy texture, seasonal apples, and warm spices. A fall dessert without added sugar, made from simple ingredients, and perfect for women’s health.

Prep Time30

Freezing time12

Total Time12 30

Course: Dessert

Cuisine: Amercian, European

Keyword: Spicy Apple Cinnamon Ice Cream

Servings:

Calories: 369kcal

Equipment

Ingredients

Apple mixture

4 Apples Large
2 tbsp Coconut sugar
1 tbsp Cinnamon

Coconut mixture

800 ml Coconut cream 2 cans
1/4 cup Allulose
1/2 cup Maple syrup
1/2 tsp Cayenne
1/4 tsp Salt
1 1/2 tbsp Cinnamon
2 tbsp Lemon juice
2 tbsp Arrowroot flour
2 tbsp Vanilla extract

Instructions

Peel, core, and dice the apples. Transfer them to the pot. Add coconut sugar and 1/4 cup of water. Bring to a boil. Add cinnamon and cook it until it caramelizes. (10 minutes). Let it cool.
2. Add coconut cream, allulose, cayenne, cinnamon, vanilla bean paste, salt and lemon juice. Bring to the boil. Reduce the heat.
3. Make a slurry from two tablespoons of arroroot and two tablespoons of water. Add it to the pot and whisk vigorously. Cook it until thick.
3. Take it off the stove and let it cool.
4. Blend the coconut mixture and half of the apple mixture until smooth. Add the rest of the apple and blend for just a few seconds to leave some apple chunks.
5. Pour the mixture into loaf pans lined with parchment paper and freeze. That’s your no-churn ice cream option. Or transfer the mixture to an ice cream maker.
6. Transfer the ice cream to the freezer and freeze it for 12 hours or overnight. 7. Serve: Take the ice cream out of the freezer and let it sit for at least 45 minutes at room temperature. Use an ice cream scoop to serve bowls of finished ice cream.

Nutrition