If you love apple pie and you love ice cream, this recipe brings both of them together in one bowl.

It has a creamy cinnamon base, soft cooked apples, and little crunchy bits of pie crust mixed all the way through.

The best part is that it’s completely dairy free. I use coconut cream and oat milk instead of regular milk, so it still turns out smooth and rich.

I know it can be hard to find frozen treats that taste good without any dairy, but this one really does the job.

It takes a bit of time because you need to chill everything, but the steps themselves are simple and easy to follow.

Why This Recipe Is a Keeper

Rich and Creamy – Full fat coconut cream creates a smooth, luxurious texture without using dairy.

Classic Apple Pie Flavor – Cinnamon, nutmeg, brown sugar, and vanilla bring familiar apple pie warmth to every spoonful.

Tender Apple Pieces – Sweet cinnamon apples add juicy, tender bites that make the ice cream taste freshly baked.

Perfect Crunch – Toasted dairy-free pie crust adds a buttery, crisp contrast to the creamy ice cream.

Here’s What You’ll Need

For the Ice Cream Base

2 cups Full Fat Coconut Cream
1 cup Unsweetened Oat Milk
3/4 cup Light Brown Sugar
2 tbsp Cornstarch
1 tsp Vanilla Extract
1 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1/2 tsp Fine Sea Salt

For the Apple Pie Filling

3 cups Apples, Peeled And Diced
1/4 cup Light Brown Sugar
2 tbsp Dairy Free Butter
1 tbsp Fresh Lemon Juice
1 tsp Ground Cinnamon
1 tbsp Cornstarch

For the Pie Crust Crunch

1 1/2 cups Dairy Free Pie Crust, Crumbled
2 tbsp Granulated Sugar
1/2 tsp Ground Cinnamon

How to Make It

Step 1

Melt the dairy free butter in a skillet over medium heat. Add the apples, brown sugar, lemon juice, and cinnamon, then cook for 7 to 9 minutes until the apples are tender.

Step 2

Stir the cornstarch with 1 tbsp of water and add it to the apples. Cook for 1 minute until the filling thickens, then cool completely.

Step 3

Whisk the coconut cream, oat milk, brown sugar, cornstarch, cinnamon, nutmeg, and sea salt in a saucepan until smooth.

Step 4

Cook the ice cream base over medium heat for 5 to 7 minutes, whisking constantly, until lightly thickened. Stir in the vanilla extract.

Step 5

Refrigerate the ice cream base and apple pie filling separately for at least 4 hours.

Step 6

Toss the crumbled dairy free pie crust with sugar and cinnamon. Bake at 350 F for 8 to 10 minutes, then cool completely.

Step 7

Churn the cold ice cream base in an ice cream maker until thick and creamy.

Step 8

Layer the ice cream with the apple pie filling and pie crust crunch, cover with parchment paper, and freeze for 4 hours.

Recipe Tips

Dice the Apples Evenly

Cut the peeled apples into small, even pieces, about 1/2 inch wide. This helps them soften at the same rate without turning the smaller pieces into applesauce.

Cook them just until tender and still slightly firm in the center. The apples will soften a little more as the filling chills and freezes.

Thicken the Apple Filling After Cooking

Mix the cornstarch with water before adding it to the skillet so it blends smoothly into the apple juices. Stir constantly for about 1 minute after adding it, until the mixture looks glossy and thick.

Cool the filling completely before layering it into the ice cream. Warm filling can soften the churned base and create uneven frozen areas.

Whisk the Base Before Heating

Whisk the cornstarch into the cold coconut cream and oat milk before turning on the heat. This gives the cornstarch time to dissolve and helps prevent lumps in the finished base.

Keep whisking while the base cooks over medium heat, and remove it once it is lightly thickened. Avoid letting it reach a full boil, which can make the texture less smooth.

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