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Crunchy Caramel Apple Crisp Ice Cream

  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 90 minutes
  • Yield: 6 -8 cups 1x


  • For the base:
  • 2 cans light or full fat coconut milk
  • 1 teaspoon vanilla extract
  • 1/3 cup brown sugar or cane sugar
  • For the crisp:
  • 1 cup rolled oats
  • 1/3 cup brown sugar or cane sugar
  • 2 tablespoons apple sauce (optional)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • pinch of salt
  • For the apple base:
  • 23 apples (peeled, cored and chopped into small pieces)
  • 1 tablespoon lemon juice
  • For the caramel sauce:
  • 12 whole dates (2/3 cup chopped, chopped)
  • pinch of salt
  • 2/3 cup almond milk
  • 1 teaspoon vanilla extract


  1. For the apple base: In a medium bowl, toss together chopped apples and lemon juice. Set or in refrigerator until ready to use.
  2. For the crisp: In the bowl of a food processor, combine oats, brown sugar, spices, applesauce, and salt on low for 30-45 seconds, or until roughly chopped and combined. Transfer to bowl and set aside until ready to use.
  3. For the caramel sauce, combine dates, salt, almond milk, and vanilla in the bowl of a food processor on low until completley smooth. This could take a few minutes until all dates are processed. Place in jar or container and store in refrigerator until ready to use.
  4. To prepare the ice cream: In the pre-frozen bowl if the ice cream maker, combine both cans of coconut milk, vanilla, and brown sugar or cane sugar. Prepare according to manufacturer’s directions. I let mine churn for about 45 minutes before adding any extras. After 30-45 minutes, add in half of the caramel sauce. Let churn for an additional 10-15 minutes. Add in 1/3 of the apples and 1/3 of the crisp mixture, ensuring that the bowl does not overflow. Let churn for an additional 10 minutes.
  5. When ice cream is done churning, transfer mixure to larger bowl or pan to freeze ice cream in and fold in the remainder of the apples, caramel, and crisp mixture. If desired, reserve 1/4 cup apples and crisp mixture to top ice cream. Freeze for an additional hour for extra firmness.
  6. Top with extra caramel sauce. Yields 6-8 cups ice cream and keeps for about a week stored covered in the freezer.