Dairy Free Apple Cinnamon Sorbet with Vanilla
Warm spiced apples meet the clean, refreshing chill of a frozen dessert in this naturally creamy sorbet. Ceylon cinnamon brings a softer, more floral heat than the common cassia variety, and paired with vanilla powder and a squeeze of fresh lemon juice, it makes the whole thing taste far more sophisticated than the short ingredient list suggests. Every component here is completely plant-based — no cream, no butter, no milk — so you get a genuinely indulgent frozen treat without any dairy whatsoever. The technique is straightforward: simmer the apples until tender, blend them silky smooth, strain out any fibrous bits, and freeze. That second blend after freezing is the secret weapon, transforming an icy slab into something scoopable and velvety. Serve it straight from the blender for a soft-serve vibe, or pop it back in the freezer for a firmer, more classic scoop. It's the kind of dessert that feels like a little project on a weekend afternoon and pays off beautifully at the table.
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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
- 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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