Dairy Free Apple Cider Donut Ice Cream

When I want a homemade dessert that feels simple but still special, I make this dairy free apple cider donut ice cream. It has the flavor of a cinnamon apple cider donut in a cold, creamy scoop.

The ice cream base starts with apple cider that is simmered down to make its flavor deeper and more noticeable. That small step makes a big difference in the finished ice cream.

I mix a buttery cider donut crumble into the churned ice cream, then save some for the layers. The apple butter swirl adds a soft, sweet ribbon that pairs nicely with the spiced crumble.

This is a dairy free recipe, so it is a good choice when regular ice cream is not on the menu. The combination of coconut milk and oat milk gives it a smooth texture without using dairy.

Serve it in a bowl, a cone, or alongside a simple apple dessert. The crumble stays best when the ice cream has time to firm up fully in the freezer.

Why This Recipe Is a Keeper

Deep Apple Cider Flavor – Reduced apple cider gives the ice cream a bright, concentrated apple taste in every scoop.

True Cider Donut Taste – Cinnamon, nutmeg, brown sugar, and crisp crumble capture the cozy flavor of fresh cider donuts.

Creamy Dairy Free Texture – Full-fat coconut milk and extra creamy oat milk create a smooth, rich, satisfying texture.

Layers of Apple Goodness – Apple butter swirl adds a sweet, fruity ribbon that makes each serving feel extra special.

Here’s What You’ll Need

For The Cider Donut Crumble

• 3/4 cup All-Purpose Flour
• 1/3 cup Light Brown Sugar
• 1 tsp Ground Cinnamon
• 1/4 tsp Ground Nutmeg
• 1/4 tsp Fine Sea Salt
• 4 tbsp Melted Dairy-Free Butter
• 2 tbsp Apple Cider

For The Apple Butter Swirl

• 1/2 cup Dairy-Free Apple Butter
• 1 tbsp Apple Cider

For The Ice Cream

• 1 1/2 cups Apple Cider
• 1 (13.5 oz) can Full-Fat Coconut Milk
• 1 cup Extra Creamy Oat Milk
• 1/2 cup Cane Sugar
• 2 tbsp Cornstarch
• 1 tbsp Refined Coconut Oil
• 1 tsp Ground Cinnamon
• 1 tsp Pure Vanilla Extract
• 1/4 tsp Fine Sea Salt

How to Make It

Step 1

Simmer the 1 1/2 cups apple cider in a saucepan over medium heat until reduced to 1/2 cup, about 15 to 20 minutes. Cool the concentrated cider completely.

Step 2

Heat the oven to 350 degrees F and line a baking sheet with parchment paper. Mix the flour, brown sugar, cinnamon, nutmeg, sea salt, dairy-free butter, and 2 tablespoons apple cider until chunky crumbs form.

Step 3

Bake the cider donut crumble for 11 to 13 minutes, stirring once, until crisp and golden. Cool completely, then place it in the freezer.

Step 4

Whisk the reduced cider, coconut milk, oat milk, cane sugar, cornstarch, coconut oil, cinnamon, vanilla, and sea salt in a saucepan. Cook over medium heat until steaming and lightly thickened, then refrigerate for at least 4 hours.

Step 5

Stir the apple butter with 1 tablespoon apple cider until smooth. Churn the cold ice cream base according to the ice cream maker’s directions, adding two-thirds of the crumble during the final 2 minutes.

Step 6

Layer the ice cream with the apple butter swirl and remaining cider donut crumble in a freezer-safe container. Freeze for 4 to 6 hours and soften for 5 to 10 minutes before serving.

Recipe Tips

Measure the Reduced Cider

Simmer the apple cider until you have a full 1/2 cup left, rather than relying only on the clock. Different pans evaporate liquid at different speeds, and the final amount controls how strong the apple flavor will be.

Use a heat-safe measuring cup to check it near the end. Let the concentrated cider cool to room temperature before adding it to the ice cream base so the mixture stays smooth and cools faster.

Mix the Coconut Milk Well

Full-fat canned coconut milk often separates in the can, with thick cream on top and liquid underneath. Stir or whisk it very well before measuring so every scoop has the right balance of creaminess.

Refined coconut oil is a good choice here because it adds a smoother texture without a strong coconut flavor. Add it while the base is warming so it fully melts into the mixture.

Whisk the Cornstarch Smooth

Whisk the cornstarch into the cold oat milk and cider mixture before the saucepan gets warm. This gives the cornstarch time to dissolve evenly and keeps the ice cream base from having little starchy bits.

Continue whisking often as the base heats, especially around the bottom and edges of the pan. Stop cooking once it is steaming and lightly thickened, since a base that gets too thick can churn into an overly dense ice cream.

What to Make Next

• Dairy Free Banana Split Ice Cream Cake
• Dairy Free Chocolate Mint Ice Cream Sandwiches
• Dairy Free Cinnamon Roll Blondies
• Dairy Free Hot Fudge Brownie Sundae Cups
• Dairy Free Peaches & Cream Semifreddo

Popular Questions

Why does the apple cider need to be reduced first?

Reducing the cider concentrates its apple flavor so it still comes through after mixing with the coconut milk and oat milk. Let it cool completely before adding it to the ice cream base so the base can chill properly.