Start by slicing the tops off of 4 apples of choice. Use an ice cream scooper to hollow out the apples, creating serving cups.
Place the hollowed apples with the sliced "tops" onto a plate and into the freezer.
Once removed, cut around the seeds of the apples to save apple pieces for the filling and discard the bits with seeds.
Peel and slice 3 more apples.
To a saute pan, add coconut oil and heat on low-medium heat.
Add in all the apple slices, maple syrup, coconut sugar, cinnamon, cloves, nutmeg, lemon juice and vanilla extract.
Mix together and sauté, stirring as you go on medium heat for about 20 minutes until the apples become caramelized. (I use a nonstick pan for this)
Once cooked, allow to cool and add into a blender, along with the hardened solidified part of coconut cream that comes from a can of full fat coconut milk chilled overnight OR from a can of coconut cream, sweetened condensed milk and an extra touch of cinnamon.
Blend all ingredients until smooth and pour into silicone ice cube trays and cover with the lids. (These trays are easy to pop out once frozen-the ones I use are linked above)
Freeze for 5-6 hours or overnight and then pop them out into a blender (or a large bowl then transfer to a blender)
Blend until until a smooth ice cream forms. If using a high speed blender, use a tamper to push down as you go or turn the machine off in between blending and mix with a spoon until it becomes blended but still thick.
Add the ice cream to your apple serving cups and enjoy or freeze for until ready to serve. Enjoy!
