Christmas menu Part IV – baked apple with cashew cinnamon ice cream

Prep 30 min·Cook 10 min·Total 40 min·VEGAN

Ingredients

Ice cream:

200 gr 1 ½ cup cashews (soaked overnight)
200 ml 1 cup cream (i.e. soy)
2 Tbsp maple sirup
2 tsp cinnamon
50-100 ml ¼ – ½ cup vegan Baileys (optional)

Apple cinnamon compote:

2-3 apples
Juice of ½ lemon
2-3 tsp cinnamon
50 ml 1/4 cup water
1 tsp starch

Almonds:

3-4 Tbsp almonds
4 Tbsp cane sugar
1 Tbsp margarine
1 tsp cinnamon

Apples:

2-3 apples
Cinnamon or gingerbread spice
Wine or water

Instructions

Ice cream:

1.Soak the cashews in water over night, drain them the next morning and rinse them shortly with water
2.Put the cashews with cream and all other ingredients in a mixer (it’s important to use a high performance one)
3.Mix well until it’s a very smooth mass
4.If you have an ice cream machine, you can now produce your ice cream as usual
5.When the ice cream is solid, layer it into small bowls (that can later be placed on top of the apples) alternating with 2-3 Tbsp apple compote and some almonds and freeze them
6.- Alternatively: If you don’t have an ice cream machine, put the mass into a baking form and freeze it. After 3-4 hours, when the mass has thickened a little, layer it into small bowls (that can later be placed on top of the apples) alternating with 2-3 Tbsp apple compote and some almonds and freeze them

Apple cinnamon compote:

1.Peel the apples and cut them into small pieces
2.Put them in a small pan with along with all other ingredients and let simmer for 10-15 minutes
3.Let them cool off a little and, as described above, layer them with ice cream
4.Serve the rest for dessert

Almonds:

1.Put the cane sugar and margarine in a pan and let it melt
2.Then add the roughly chopped almonds and cinnamon and let them caramelize
3.Let them cool off and, as described above, layer them with ice cream
4.Serve the rest for dessert

Apples

1.Cut the apples in half and remove the cores and a little bit of flesh (not much) with a spoon
2.Preheat the oven to 200°C (392°F)
3.Place the halved apples into a casserole and sprinkle some cinnamon and/or gingerbread spice onto them
4.Add some water or wine (until half of the apples are drowned in liquid)
5.Bake them for approx. 20-30 minutes until they are soft (but don’t fall apart)
6.Take the ice cream out of the freezer early enough or instead place the little bowls into some warm water for a little while
7.Put the ice cream bowls onto the apples, decorate them with the remaining almonds and some date sirup and place them on top of the remaining apple compote

Notes

Tip from my kitchen: soak the cashews overnight and blend patiently until the mixture is completely smooth – that is the key to creamy ice cream. If you don't have suitable small bowls, freeze the ice cream in a large container and scoop it onto the apples later. The baked apples should be soft but still hold their shape. A drizzle of date syrup and a few extra nuts at the end make the dessert nice and festive.

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook