What pairs better with apple crisp than spiced ice cream (homemade at that)?

Serves 8

*Recipe courtesy of Jenny Shea Rawn MS., MPH., RD., made in partnership with Planet Oat.

Instructions:

For the Spiced Oat Ice Cream:

1. Open cans of coconut milk, and drain the clear liquid and reserve for another use.
2. Scoop out the thick coconut cream and place into a large mixing bowl. For this recipe, you’ll only use the thick cream. Whip coconut cream with a hand mixer until soft peaks appear, about 30 seconds.
3. Add in Planet Oat oatmilk, brown sugar, apple pie spice, vanilla and salt. Whip again for about 60 more seconds.
4. Pour mixture into a loaf pan, cover with plastic wrap, and freeze overnight.
5. Take ice cream out of freezer at least 30 minutes before scooping.

For the Maple Apple Crisp:

1. Preheat oven to 350 degrees F.
2. Spray a round (10 in. by 2 in.) pie plate with cooking spray.
3. Place apples in a large mixing bowl and toss with lemon juice. Add maple syrup, gluten-free flour and apple pie spice to the apples, and mix well with your hands to combine. Pour apples into baking dish.
4. In the same large mixing bowl that you used for the apples, add oats, gluten-free flour, brown sugar, apple pie spice and salt. Mix well with your hands or a wooden spoon. Add vegan butter and vanilla to the oat mixture and combine well with your hands.
5. Using your hands or a spoon, scoop oat mixture over top apple slices, patting down gently.
6. Bake in the center rack of the oven for 50-60 minutes or until apples are tender and crisp is bubbly and golden brown. Serve topped with Spiced Oat Ice Cream.