This recipe for Baked Apple Cinnamon Sundaes is downright delicious and full of autumnal flavors. It involves roasted apples (mostly) whole and whipping up homemade vegan ice cream! Plus, there’s a no-churn option for those with no ice cream maker.Jump to Recipe
I actually wrote this recipe, and the following post, way back in 2013! But, it was a guest post for a friend’s blog that isn’t functional anymore. So, I wanted to make sure that people were still able to check out this tasty Fall treat! I’ve included the older pictures, in true #flashbackfriday fashion. And I am honestly surprised they’re not worse. (ha!)
Calling this a sundae may be a teeny bit of a stretch. But hey, there’s ice cream and fruit and it’s sweet, so I think it fits the bill. Clearly, this ain’t your average sundae, and it may even be slightly healthier, to boot! You have your homemade ice cream sweetened with coconut sugar and apple chunks, with a helping of cinnamon. Then there are the baked honey crisp apples that are so warm and oh-so sweet.
Basically, it’s like a crustless apple pie a la mode! I assure you, the crust is not missed in this case (Sorry, crust!). The hardest part of these Baked Apple Cinnamon Sundaes is waiting for the ice cream to set up! You’re more than welcome to make the ice cream sweeter, but I feel that it balances perfectly with the caramelized apple-bowl.
Baked Apple Cinnamon Sundaes
- Ice Cream Maker (though not necessary)
- Baking dish
- 13.5 oz. Can of Light Coconut Milk
- 13.5 oz. Can of Full-fat Coconut Milk
- 1/4 cup Coconut Sugar add 1-2 tablespoons more if you like it sweeter
- 1 1/2 tsp. Vanilla Extract
- 1 tsp. Ground Cinnamon
- 1/4 tsp. Sea Salt
- 8 Medium-Sized Honey Crisp Apples
- 2 tablespoons Chopped Pecans for Garnish (or toasted pepitas if nut-free)
- Sprinkle of Coconut Sugar for Garnish
- Place the coconut milks, coconut sugar, vanilla, cinnamon and sea salt into a blender. Puree until completely smooth, then chill in the refrigerator for 30 minutes. If you have an ice cream maker, pour the mixture into the maker and run until it is thicker than soft serve (or frozen yogurt).
- If you don’t have an ice cream maker, pour the mixture into a Ziploc bag and wait until it freezes completely. Then break the mixture into chunks and puree them in a food processor until smooth.
- Core the apples, but try to leave the bottom ¼” of apple there, so that there is not a leaky hole. (Ewwww) 😉 Then, cut a funnel-like shape out of the top of the apples to make them like a bowl. Save half of the extra apple, and dice it, then fold the apple chunks into the ice cream.
- Preheat the oven to 350F. Put the ice cream mixture back into the freezer to firm it up a bit, while you bake the apples.
- Place the apples in a baking dish and bake for 20-25 minutes or until they have softened and browned a little. Take the apples out of the oven and let cool for 10 minutes, and then scoop the ice cream on top of each one. Garnish with pecans and coconut sugar.
Next up, I’m working on a new risotto recipe, with chanterelles! I’m so excited because I’ve never used this mushroom before, but I couldn’t resist buying them at a steal from Costco. (Lol, I am my mother’s daughter) Lastly, if you make Baked Apple Cinnamon Sundaes, post it and tag #veganyackattack or @veganyackattack so that I can see them! <3
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