Ingredients:

  • 3 cups peeled and diced Granny Smith apples
  • 1/4 cup maple syrup
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tbsp water
  • 1 can (13.5 oz) full-fat coconut milk, chilled overnight
  • 1/4 cup cashew butter
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 pinch sea salt

Instructions:

  1. Combine diced apples, maple syrup, lemon juice, cinnamon, nutmeg, and water in a saucepan over medium heat.
  2. Simmer for 15–20 minutes, stirring occasionally, until the apples have broken down into a soft, mahogany-colored jam.
  3. Transfer the apple mixture to a blender and process until completely smooth. Optionally, press the puree through a fine-mesh strainer and let cool completely.
  4. Scoop the thick coconut cream from the top of the chilled can into a blender, reserving the watery liquid.
  5. Add cashew butter, maple syrup, vanilla extract, and salt to the coconut cream.
  6. Blend on high until the mixture is glossy and smooth.
  7. Slowly pour in the cooled apple reduction while blending on low until the color is uniform.
  8. If using an ice cream maker, churn according to manufacturer instructions (usually 20–25 minutes) until soft-serve consistency. For no-churn, pour into a shallow container and freeze, stirring every 45 minutes.