I love ice cream. I think I have admitted that before. When I was younger I had a top 5 favorite food list, and ice cream was definitely on that list. In honor of the fall season, I wanted to combine apples (a very healthy fruit) and ice cream into a fall dessert that will satisfy every body’s tastebuds.
For this recipe I spend time very carefully hallowing out the apples. I didn’t want to get them too thin and didn’t want to break the apple and cause the ice cream to leak out. That’s my only warning, it is a little time consuming, but it is worth the extra attention to detail. I started by cutting the top of the apple top off in a horizontal cut. I didn’t take too much off because then the space for the ice cream is smaller. And you want as much ice cream in the apple as you can! Next, take a melon baller or a small spoon and begin to remove pieces of the apple and the entire core until you get a nice round space carved out of the apple.
I also use a bit of xylitol in this recipe to put on the bottom of the apples before I baked them. I like to use xylitol here because it melts and caramelizes, unlike stevia, so it gives a flavor more like brown sugar.
The ice cream recipe is one from my archive of recipes. It’s not a new recipe and can be found here. The only difference is I add 1 teaspoon of cinnamon to the base before putting it into the ice cream maker to add to the flavor of cinnamon in the whole dessert.
Ingredients
4 organic granny smith apples, cored out. (Directions above)
1 teaspoons cinnamon, split into 1/4 teaspoon per apple
4 teaspoon xylitol, split into 1 teaspoon per apple
Vanilla Coconut Milk Ice Cream (Recipe) with 1 teaspoon cinnamon added to the blender before putting in the ice cream maker
Sliced almonds and a dash of cinnamon, to garnish
Directions
- Preheat oven to 350 degrees F
- Cut and hallow out the apples according to the directions above.
- On the bottom of the apples add the cinnamon and xylitol and try to get them to coat all of the “meat” of the apple
- Place the apples on a baking sheet and bake for 15 minutes. You don’t bake them for long, just enough to get a little soft but stay hard enough to hold the ice cream
- In the meantime, make the ice cream per the recipe and adding 1 teaspoon cinnamon
- Let the apples cool for 10-15 minutes before putting ice cream in them to prevent it from melting too quickly
- Scoop ice cream into the baked apples and top with a dash of cinnamon and sliced almonds
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