AIP Friendly Apple Cinnamon Sorbet with Vanilla
Frozen desserts can feel completely off the table when you're navigating the autoimmune protocol, but this sorbet proves otherwise. It's made with just a handful of clean, compliant ingredients — fresh apples, honey, Ceylon cinnamon, vanilla powder, and a squeeze of lemon — nothing hidden, nothing questionable. The apples are simmered until silky, blended smooth, strained, and then frozen and re-blended into a texture that's genuinely creamy and scoopable. That double-blend technique is the secret weapon here: it breaks up ice crystals so the final result feels indulgent rather than icy. The warm spice from Ceylon cinnamon and the floral depth of vanilla powder make every bite taste far more complex than the short ingredient list suggests. It serves four, so it's easy to make on a Sunday and have a satisfying treat ready for the week. Whether you go soft-serve straight from the blender or firm scoop after another hour in the freezer, this one is a genuinely joyful thing to eat.
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Learn more →Ingredients
4 servings
- 4 medium apples (about 1 ½ lb), peeled, cored, and roughly chopped
- ½ cup water
- 3 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~2 1/4 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¾ tsp ground ceylon cinnamon
- ½ tsp vanilla powder
- 1 tbsp fresh lemon juice
- 1 pinch fine sea salt
Instructions
- 1
Combine the chopped apples, water, honey, Ceylon cinnamon, and sea salt in a medium saucepan over medium heat. Bring to a gentle simmer, then cook, stirring occasionally, until the apples are completely tender and beginning to break down, about 12–15 minutes.
- 2
Remove the pan from the heat and stir in the vanilla powder and lemon juice. Let the mixture cool for 10 minutes.
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