Simply blend and freeze the ingredients for this no-churn peanut butter apple ice cream--no ice cream maker required!
Peel and dice the apple, melt coconut oil in a frying pan or cast iron skillet over medium heat, then add apples and 1/2 tsp cinnamon. Cook until soft, stirring occasionally, about 8-10 minutes.
Add coconut milk, peanut butter, honey, and remaining 1 tsp cinnamon to a blender, and blend until smooth.
Pour contents of the blender into a loaf pan, and stir in the cooked apples. Cover with plastic wrap and freeze for 2 hours. Remove from freezer, stir, and return to freezer for another 2 hours.
Remove from freezer and allow to thaw 15 minutes before serving.
**Canned coconut cream will give you a slightly richer and creamier consistency, but canned full-fat coconut milk will work just fine for this recipe.
recipe from thesavvyplate.com