Prior to today’s rainy, chilly weather, our fall so far has been a balmy one. Sunny autumn days are lovely, and I’m soaking up every second I can (because I know winter is just around the corner), but this weather has me dreaming about ice cream sundaes instead of baked donuts and cozy quick breads. This caramel apple sundae was my attempt at fusing fall flavors with creamy cool treats.
This isn’t my first frosty fall apple dessert rodeo. A couple years ago I shared this autumn fruit bowl featuring apple spice nice cream, and this caramel apple smoothie. I took the best of both of those old favorites and combined them to create this easy caramel apple sundae. Just like those prior recipes, the apples are blended right into the nice cream itself for a fresh apple-flavored frozen dessert that is as yummy as it is unexpected. I layered the apple nice cream with warm homemade caramel sauce and chopped peanuts, for a delicious treat that tastes just like biting into a caramel apple.
The caramel sauce is a re-vamped version of my Easy 4 ingredient Caramel Sauce. This time I skipped the coconut oil, and used a combination of tahini and almond butter. Any nut butters will work with this recipe, as I’ve tried quite a few so far. The variety of nut butter you use will change the flavor profile of the caramel, so be sure it’s one you like. For example, I love tahini in this caramel, but if you aren’t a big tahini fan then you’ll want to choose a milder option like almond butter or cashew butter. Peanut butter makes for an awesome caramel sauce for all my fellow peanut butter fans. You’ll be finding all kinds of ways to eat this caramel sauce (though I admit my favorite one is by the spoon).
I layered and topped my sundae with peanuts, but you can use almonds, cashews, walnuts, or whatever you like best. You could even make this a decadent breakfast by adding fresh chopped apples and homemade granola. Have fun with it friends!
Vegan Caramel Apple Sundae
Makes 2 servings
Apple Nice Cream:
- 2 small apples, cored, sliced and frozen*
- 2 bananas, peeled, sliced and frozen
- 1/4 cup dairy free milk of choice
- optional: pinch of cinnamon and ginger
Easy Caramel Sauce:
- 1/3 cup dairy free milk (I used coconut milk beverage)
- 1/4 cup coconut sugar (other granulated sweeteners should work – brown sugar, cane sugar)
- 3 tbsp nut butter – I used 1 tbsp tahini + 2 tbsp almond butter, any combination will work… cashew butter or peanut butter are delicious too
- pinch of salt
- optional – 1/2 tsp vanilla extract
1/3 cup dry roasted peanuts, chopped for topping
Make the caramel sauce. Add the first four ingredients to a small pot and whisk, turn heat to medium and bring to a low boil, continue whisking/stirring. Turn heat to low and continue cooking for about 3-5 minutes. The caramel should be bubbling up slowly but not rapidly boiling; we don’t want to burn it. When it thickly coats the back of a spoon it is ready. Turn the heat off.
Make the nice cream. Combine all of the ingredients in a high speed blender or food processor. Blend until it just reaches soft serve consistency and no chunks of frozen fruit remain.
Layer the nice cream, a drizzle of warm caramel, and chopped nuts in 2 small jars, or one large sundae dish to share. Save leftover caramel for dipping apples or topping oatmeal 🙂