Caramelised Apple and Ginger Ice Cream (Ve)

In this weather my motivation for sweet and frozen dessert invariably overtakes the baking action I am prone towards in winter. In this instance its semi neglected apples, just past their peak tart freshness that have been caramel glossed and tossed into a ginger spiked vegan ice cream.

The base of this is a mixture of coconut and creamed cashews for a vegan alternative. Aka suitable for everyone coming for dinner. If you want to try this with a dairy/ cream base I recommend adding the candied apples to Delia’s recipe here although I like to cut down the sugar content by 30g and add the zest of half a lemon

Caramelised Apple and Ginger Ice Cream Recipe (vegan)

For this recipe cashews and coconut milk make the base of this smooth, vegan ice cream. The addition of caramelised apples and a ginger spiked caramel adds wonderful pops of flavour and fruitness. I like the serve a couple of scoops of this with hot, toasted walnuts and extra of the caramel sauce. This recipe makes enough for extra…

  • 1 cup raw cashews (soaked overnight)
  • 1 can (400ml) full fat coconut milk
  • 3 tbsp coconut oil
  • cup rice syrup
  • 1 tsp vanilla extract
  • zest 1/2 lemon
  • ¼ tsp sea salt

For the apples and ginger

  • 2 Granny Smith apples, peeled, cored and diced
  • 2 tbsp coconut sugar
  • 1 tbsp coconut oil
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 4 pieces stem ginger

For the caramel (makes a jar full)

  • 1 can (400ml) full-fat coconut milk
  • 1/3 cup dark brown sugar
  • 3 tbs stem ginger syrup
  • 1/2 tsp sea salt
  • 1 tsp coconut oil
  • 1 tsp vanilla extract


  • toasted seeds (optional) to serve
  • caramelised apple – if you make extra


To make the caramel.

Combine the coconut milk, coconut sugar, stem ginger syrup and salt in a saucepan over medium-high heat. Bring to a simmer, then immediately lower the heat, keeping the sauce at a light simmer.

Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently to incorporate the darker caramel bits from the bottom into the sauce.

Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat and stir in the coconut oil and vanilla extract.

Serve the sauce warm or refrigerate in a sealed glass jar.

For the ice cream

Add the coconut oil, coconut sugar, apples and spices to a pot on medium heat. Stir for 6-8 minutes, until the apples have softened and then add the stem ginger. Transfer to a storage container and refrigerate.

Add all of the ice cream ingredients to a high-powered blender. Blend the mixture until smooth and creamy, then transfer the ice cream base to a non-reactive bowl and place in the refrigerator for 3-4 hours.

Once chilled, add the mixture to an ice cream maker and proceed according to manufacturers instructions.

After an hour or so, when the mixture is looking like its starting to freeze, add the apples.

Finally add half of the ice cream base into the base of a 1 litre sealable tupperware box, then drizzle a couple of tablespoons of salted caramel on top. Add the remaining ice cream and top with more salted caramel.

Place in the freezer and freeze the ice cream until its solid, which should take around 3 or 4 hours

Remove from freezer 10 minutes before eating to more easily scoop the ice cream.


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