Spiced Apple Pie Shake

Written by Eydie Desser

Eydie asked me to create a recipe for a Spiced Apple Pie ice cream, which sounded good to me!  I started with my favorite apple, Honeycrisp, and made it even sweeter with healthy dates.  Now I wanted a “plant based cream” so I used full-fat coconut milk.  All that was needed was to add some warming spices and yummy, this unfrozen ice cream base was so delicious.  Then we froze it, and it turned icy….still delicious, but too crunchy. The solution—turn it into a milkshake!  Eydie & Michelle (Eydie’s CGTO—Chief Go To Officer for Garden of Eydie) went wild for it. And guess what…no ice cream maker needed!

Just like life…when something isn’t just right one way, pivot and who knows….something amazing can happen.


  • 2 Honeycrisp Apples, peeled and chopped  (3.5 cups)
  • 1 cup pitted Medjool Dates (16 dates)
  • 3/4 tsp ground cinnamon
  • 2 cups full fat coconut milk
  • 2 tbsp almond butter
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract


1- Place the chopped apples and dates in a high speed blender, and blend until the dates and apples are thoroughly pureed.  I used a Nutribullet and found I needed to puree the dates first, then add the chopped apples.

2- Add all of the rest of ingredients and puree until smooth.

3- Place the ice cream base in a freezer safe container and freeze for at least 4 hours or overnight.

4- An hour before you’re ready to serve, remove ice cream from freezer and let it thaw.

5- Break up large pieces and scoop ice cream into high speed blender.  Blend just until smooth, and serve.

Notify of
Inline Feedbacks
View all comments