Paleo Apple Cinnamon Ice Cream is a healthy dessert that’s easy to make. Made with 7 simple ingredients, this dairy free ice cream is delicious & creamy. Serve over a warm Paleo Pumpkin Chocolate Chip Cookie or enjoy on its own, either way everyone will love this frozen treat!
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We’re making a delicious ice cream today friends. And not just any ice cream.. this is Paleo Apple Cinnamon Ice Cream.
I bet you never even thought that was possible, right? Well, it is!
This delicious dairy free ice cream recipe is made with only 7 ingredients, and is SUPER easy to make. You will need an ice cream maker to do it, but I promise it’s worth the investment.
This apple cinnamon ice cream is seriously SO yummy. It tastes like apple pie in ice cream form. I love that it’s sweetened with maple syrup instead of loads of sugar, and the fact that it’s dairy free is just an added bonus!
When I was a kid one of my favorite desserts was a seasonal apple cinnamon ice cream our local ice cream shop made – and I think is a close second to it!
Ingredients for Apple Cinnamon Ice Cream:
To make this paleo apple cinnamon ice cream you’ll need:
- full fat coconut milk
- maple syrup
- apples
- spices: cinnamon, nutmeg, and ginger
You can find substitutions for all of these ingredients below in the green shaded substitutions box.
I got everything at Trader Joe’s, but you can use any brand! Just make sure you’re using full fat coconut milk – otherwise, it won’t work. Here are step by step instructions on how to make it:
How to make Paleo Apple Cinnamon Ice Cream:
To make this paleo apple cinnamon ice cream:
- Blend all your ingredients together.
- Pour ice cream mixture into frozen base and turn on ice cream maker per ice cream maker directions.
- The ice cream has to churn for about 30 minutes.
- Once it has churned, add it to a pan and place it in the freezer.
- While the ice cream is partially freezing, sauté apples in a pan. Allow the cooked apples to cool completely and stir them into the semi-frozen ice cream.
- Return to the freezer for at least 2 hours and then enjoy!
I mean just LOOK at how creamy that is! You totally don’t have to add the sautéed apples in, you could just eat it/serve it like this if you like it soft serve – but I prefer to let it chill so it is scoopable!
YUM, right?! Here are some commonly asked questions I get when making dairy free ice cream..
Can I make this ice cream without an ice cream maker?
No, I’m sorry but you can’t make this ice cream without an ice cream maker.
It will not come out the same! Instead of creamy, soft ice cream, you’ll be left with an icy, almost watery mess. Just don’t do it.
If you want to make this ice cream, you need an ice cream maker.
What ice cream maker did you use?
I tested this recipe in two different ice cream makers. It worked great in both the Bimonk ($32) and Cuisinart ($43) ice cream makers! I would recommend either one.
This apple ice cream is just as delicious as our Vegan Pumpkin Ice Cream, and it’s nearly identical to make! If you like this, you’ll love that recipe too!
Substitutions for this paleo ice cream:
Coconut Milk: You can’t substitute coconut milk in this recipe. We don’t think it will work if you try another milk or low fat coconut milk.
Sweetener: We haven’t tried other sweeteners in this recipe, but we think honey or agave nectar would work.
Spices: You can use more or less cinnamon or ground ginger in this recipe depending on your taste!
Other healthy apple recipes you’ll love:
Paleo Apple Cinnamon Ice Cream
Ingredients
Ice Cream Mixture:
- 2 14 oz cans full fat coconut milk
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
Apple Mixture:
- 1 cup chopped apples
- ½ tablespoon coconut oil
- ½ teaspoon cinnamon
- 4 tablespoons water
Instructions
- Freeze ice cream base for 24 hours minimum (check your ice cream maker manual for instructions)
- When ready to make, in a blender, combine all ingredients for the ice cream base.
- Pour ice cream mixture into frozen base and turn on ice cream maker per ice cream maker directions.
- Churn for 30 minutes until the ice cream starts to look like thick soft serve.
- The ice cream can be eaten at this point if you prefer soft ice cream. If you prefer harder ice cream, scoop mixture into a freezer safe pan (I used an 8×4 loaf pan), cover and freeze for 30 minutes
- While the ice cream is chilling, heat coconut oil in a saucepan. Chop apples, and stir into the pan with cinnamon. Saute for 5 minutes over medium heat. Add water to the pan and saute for another 10 minutes. Allow them to cool completely to room temperature.
- Stir the cooled apples into the the ice cream (it should still be somewhat soft) Return the ice cream to the freezer for another 2 hours.
Jamie says
I was skeptical about making my own ice cream but this was SO GOOD. worth the extra effort. much creamier than any of the other dairy free ice creams i’ve bought at the store
The Clean Eating Couple says
This makes me so happy to hear, Jamie!! You’re right – it’s definitely work but so worth it!!
Jean Marie says
Hello! I’ve had a nutrition overhaul and love your recipes and website. Following GF, DF and paleo. I plan to try your paleo Apple cinnamon ice cream. Right now, I have lots of fresh peaches and was wondering if you know if I could substitute the apples for peaches.
The Clean Eating Couple says
Hi Jean Marie – I haven’t tried that but I bet it would work!