You’ve probably heard about the popular Nice Cream trend by now. I’m finally joining the party with a spin that takes Nice Cream to the next level: Apple Pie ala Mode.
This recipe elevates the simple two-ingredient blender Nice Cream into a layered dessert with crunchy cinnamon-butter streusel and a generous scoop of warm apple pie filling. The combination creates a delightful contrast of cold, creamy “ice cream,” tender cinnamon apples, and crisp streusel—perfect for an indulgent yet mostly plant-based treat.
For this post I also took the chance to test a new high-powered blender. I don’t usually do product reviews, but this tool handled frozen fruit beautifully and made a silky base for the Nice Cream. If you’re in the market for a blender, it might be worth a look—if not, skip straight to the recipe and enjoy the dessert!
If you prefer a video walkthrough, there’s a short tutorial showing the preparation and assembly. For those who want the recipe right away, it’s included below in a clear recipe format so you can get started immediately.
- 2 large Granny Smith apples
- ½ cup milk alternative (such as almond or oat milk)
- OR 1 cup non-dairy yogurt
- ½ recipe apple filling (see your preferred apple filling recipe)
- 1 can coconut whipping cream
- ¼ cup sugar
- 1 teaspoon vanilla extract
- For the streusel:
- ¼ cup all-purpose flour
- Pinch of cinnamon
- 3 tablespoons light brown sugar
- 1½ tablespoons cold vegan butter, diced
- Peel the apples, chop into 1-inch chunks, then freeze until solid.
- Prepare the apple filling according to your chosen recipe. Keep it warm or at room temperature for serving.
- Make the coconut whipping cream: whip the chilled coconut cream with the sugar and vanilla until light and fluffy.
- Prepare the streusel: combine the flour, brown sugar, and cinnamon in a bowl. Add the cold diced vegan butter and work it in with a fork or pastry cutter until the mixture resembles coarse crumbs.
- Spread the streusel on a parchment-lined sheet pan and bake in a preheated 350°F (175°C) oven for 15–25 minutes, or until golden brown and crisp. Allow to cool.
- Blend the frozen apples with the milk alternative or non-dairy yogurt in a high-speed blender until smooth and creamy. Scrape down the sides as needed. If the mixture is too thick, add a splash of milk alternative to reach desired consistency.
- Assemble parfaits: spoon a layer of apple-nice-cream into serving glasses, add a layer of apple filling, a dollop of coconut whipped cream, and sprinkle with streusel. Repeat layers as desired and finish with a generous streusel topping and a small spoonful of warm apple filling.
- Serve immediately for a soft-serve texture, or freeze briefly for a firmer scoop. If frozen, allow to soften a few minutes before serving.
FOR THOSE LOOKING FOR THE CARAMEL BANANA PARFAIT, CHECK OUT THE RELATED RECIPE
