Notes

For the apple pie filling:

1. Peel the apples, then halve and quarter them. Put each apple quarter on its side and cut a small slice down the length of the apple to remove the seeds and core. Cut each apple quarter lengthwise into thirds and then crosswise into fourths, leaving you with 12 small pieces from every apple quarter.
2. Combine the chopped apples in a medium pot with the butter, brown sugar, cinnamon, and salt. Slowly bring a boil over medium heat, using a spoon to gently stir the mixture as it heats up and the apples begin to release liquid. Reduce the heat and simmer the apples gently for 3 to 5 minutes. Be careful not to cook the apples so much that they turn into applesauce. [I had a lot of liquid left, so I fished out the apples and reduced the remaining liquid by half for about 5 to 6 minutes. It created a more caramel-y apple filling.]
3. Transfer to a container and put in the fridge to cool down. Once completely cooled, the filling can be stored in the fridge in an airtight container for up to 1 week; do not freeze

For the Dutch crumb:

1. Combine all the ingredients for the Dutch crumb, and mix until there are no dry bits, but it’s crumbly. Sprinkle evenly onto a baking sheet lined with parchment or a Silpat. Bake at 375 for 25 minutes. Remove from oven and allow to cool.

To make the dairy-free ice cream base:

1. Add the cashew milk in a small saucepan and place it over low heat. Once it simmers, remove it from the heat.
2. In a mixing bowl, whisk together the egg yolks with powdered sugar and vanilla powder until combined. Gently whisk in the warm milk until combined. Be sure to do so carefully to ensure the egg yolks don’t get cooked.
3. Transfer the mixture back into the saucepan and place back over low heat and let it simmer until it thickens.
4. Transfer to a heat-safe bowl, allow to cool to room temperature, and then refrigerate it for at least 2 hours, or until chilled
5. Once your components are prepped and your ice cream base is chilled, chilled, pour the ice cream base into an ice cream maker bowl and churn according to the ice cream maker instructions.
6. When it’s done, scoop out and transfer to a Tupperware, adding in handfuls of crumb and dollops of apple pie filling as you go. Layer it all up, swirl it a bit if you’d like. Then cover the top with parchment paper and put in the freezer until completely frozen.

To make the regular ice cream base:

1. In the bowl of a stand mixer fitted with a whisk attachment, beat cream cheese until well softened and spread around the bowl.  Add the heavy cream and whip on medium high until stiff peaks form. Add in salt and vanilla and whip until combined.
2. Spoon a third of the whipped cream into the condensed milk and whisk to combine.  Add another third of the whipped cream to the condensed milk mixture and use a rubber spatula to fold to combine.  Add the final third and fold to combine.
3. Spoon ice cream base into a 9×5-inch loaf pan or another Tupperware, layer and swirl with the apple pie filling and Dutch crumb. When it’s all int he Tupperware, smooth out the top and cover with parchment paper, and freeze for at least 4 hours or overnight.