Put on your long underwear and ready a comfy seat by the fire: I’ve turned your favorite apple pie into a milkshake!
I’m not ready to admit that we’re transitioning from Fall into Winter, as is evidenced by my drinking an apple pie milkshake while it SNOWED in Boston yesterday. What the what? It’s too early! I’m not mentally prepared! I need to actually buy some long underwear and extra thick socks and yes, learn how to use a real wood-burning fireplace (I’m a pro at electric fireplaces).
I’m planning to tackle vegan pies in the coming weeks, but for now, I’m still in a milkshake phase. Also, I’ve adapted to eat ice cream year-round. You sort of have to if you live in New England, otherwise ice cream season, like summer, feels much too fleeting. So, I took all of the wonderful flavors of apple pie—the apples (duh), the cinnamon, nutmeg, and cloves—and mixed it all together in rich coconut milk ice cream (sidenote: no ice cream maker necessary for this recipe!), which I then blended with apple cider, applesauce, and just a touch of pure, grade B maple syrup. I generously coated the sides of the glasses with 3-ingredient vegan caramel, topped it with coconut whipped cream, more caramel sauce, plus a few pinches of cinnamon. Not to toot my own horn, but I think I nailed it!
Take a moment to process this milkshake. (I’m taking a moment to re-live the experience of drinking it.)
The combination of extra creamy, spiced ice cream, sweet apples, fluffy whipped cream, and chewy caramel—it tastes like you blended up a piece of apple pie a la mode…except no baking was required. And no dairy either. YES.
- 13.5 ounces full-fat coconut milk (1 can), room temperature
- 1 tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- ⅛ teaspoon ground clove
- 1½ teaspoons pure vanilla extract
- pinch fine sea salt
- 1 to 1½ cups apple cider, chilled
- ½ cup unsweetened applesauce
- 2 tablespoons pure maple syrup
- Mix the full-fat coconut milk, spices, vanilla, and salt in a medium bowl, then pour the mixture into ice cube trays and freeze.
- Once frozen, add the coconut milk ice cubes, 1 cup of the apple cider, and applesauce to a blender. Pulse several times to break up the ice cubes, and with the blender running on low speed, stream in the maple syrup and just enough of the remaining ½ cup of apple cider to create a thick milkshake texture (this will vary depending on your blender; for my Vitamix, I only needed 1 cup of apple cider total).
- Grab two of your favorite large glasses and drizzle the caramel sauce down the insides, with a spoonful at the bottoms as well.
- Pour the milkshake into the glasses and top with coconut whipped cream, more caramel sauce, and a few pinches of cinnamon. Serve immediately (and with a spoon!).
Photography by Aaron Scott
Do you enjoy ice cream (and milkshakes!) year-round?