Apple Crumble, Mint Cashew Ice-Cream Treat

Apple Crumble, Mint Cashew ice-cream treat

Can’t believe this recipe is as healthy as it tastes good, well think again!

I got you at cashew ice cream, didn’t I…
Cold weather is still lurking around with my summer closet staring me blank in the face every morning. I already changed up my closet and I have a burning desire to actually wear something… If I have to pull another jersey over my face I am going to scream. Thinking that I have an Image consulting a styling background I would know what to do, but boy I feel like I haven’t been so clueless in a long time! Don’t you just want “things” to happen right away? Instasummer, Instahealthy, Instastylish, Instaironing…there are so many things. I mean with every season you get to enjoy the good, bad and the ugly and then the ugly get’s a bit unbearable! Like your outworn jeans that seem to look like a boyfriend jean after a while.
I have been a bit preoccupied with”life” and therefore I feel a bit blegh with not a lot of inspiration. These “not summer yet” days are downing on my inspiration yall! (Sorry I have been doing insanity and there for the slang thanks to Shaun-T ) So I need to get out of this house after having a stomach bug last week and series binging for I don’t know how many days…It’s time to get some sunshine on this blinding white skin of mine. Not the twilight kind of bling! The funny thing with blogging is to keep with the trend and kind of still feel your own trend going on. That’s why I love to go strolling through town just to get a feel of what’s in and what, how I want to describe what I want you guys to see and read? You feel me. Okay, I am going to stop now…
I think I have pinned all Half-baked harvests pins and exhausted Pinterest’s food feed…I just love her blog!! So amazing! I am getting into baking more seasonally and this week I have found Rhubarb! I have never made anything with Rhubarb before. Firstly because it’s a vegetable that strangely looks like pink celery and I hate celery… So it has taken me a while to warm up to the idea of rhubarb. I just love saying rhubarb! Will be sharing a recipe soon.
Talking about seasonal. I have also made a blood orange breakfast smoothie that you just have to try…check out in my breakfast feed. Now I know “vegan” is the new trend and it is quite hot and happening. I do love vegan food and living healthy and lately, I have been making quite a few vegan cakes. I know what you thinking a cake without sugar, eggs, butter and milk can’t be any good right? Well, I just have to correct you on that one! It’s absolutely delicious and my husband that my official tester said it taste like normal cake! Whoooa…There you go right out of the mouth of the official Life in the south cake tester. You have to believe me now or just make it for yourself and find out…
Super crumbly and delicious apple pie with a rich cream cashew ice cream to compliment it!


Prep Time
Cook Time


8-10 people



  • Two apples sliced and cored
  • 5 dates
  • 2 mashed bananas
  • 1/2 cup peanut butter
  • 1/2 cup raisins
  • 1/2 tsp Cinnamon
  • 5ml vanilla essence
  • pinch of salt
    Base and crumbs:
  • 200 ml almond milk
  • 2 cups shredded coconut
  • 1 cup almond meal
  • 1/3 cup peanut butter
  • 1/2 cup honey or coconut sugar
  • 1 tbsp coconut oil
  • pinch of salt


Mint-cashew Ice cream

  • 2 cups of cashew
  • 1/2 cup almond milk
  • 1 can of chilled coconut cream (1-2 nights in the fridge)
  • 1/2 cup honey or coconut sugar
  • pinch of salt
  • 5ml vanilla essence
  • 5 big mint leaves or mint extract
  • 1 lemon


Apple pie

  1. Mix together until dough forms.
  2. Roll out onto a baking tray, smear with 1/4 butter.
  3. Sprinkle over shredded nuts and cinnamon sugar.
  4. Bake for 25-30 minutes until golden brown.
  5. Cut up the berries and mix with 1/4 cup icing sugar, lemon juice, and mint. Place in the fridge.
  6. Place the refrigerated coconut cream in a mixing bowl. Add the icing sugar until soft peaks forms.
  7. Decorate with whipped coconut cream, caramel syrup, fresh berries & mint.

Mint- Cashew Ice cream

  1.  Soak the cashews overnight in water and then place in a blender the next day with a bit of almond milk. Blend till smooth. Add a pinch of salt, half of the sugar, mint leaves, juice and the grind of the lemon. (leave a bit of the lemon grind for decoration)
  2. Whip up the coconut cream in a chilled bowl until stiff. Add the rest of the sugar or honey, vanilla essence and the pinch of salt.
  3. Fold in the cashews into the coconut cream and scoop into a bread tin lined with parchment paper. Place in the fridge and whip every 30 minutes till it has an ice cream like texture.
  4. Serve with warm apple pie!

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