Step 1

Cook apples: Heat coconut oil in a medium saucepan over medium-high heat. Add apples and cook, stirring occasionally, until the apples are soft, 10 to 15 minutes. Transfer the apples to a blender container and set aside.

Step 2

Thicken coconut milk: Return the saucepan to the stove over medium heat. Pour in half the can of coconut milk and bring to a simmer. Meanwhile, add arrowroot powder into the remaining coconut milk in the can. Use a fork to whisk until smooth. Pour the arrowroot mixture into the simmer pot of coconut milk. Reduce heat to low and whisk vigorously. Cook, stirring frequently, until the mixture has thickened slightly, 5 to 8 minutes.

Step 3

Blend: Pour coconut milk mixture into blender. Add maple syrup, vanilla, lemon juice, cinnamon, nutmeg, and salt. Blend until smooth.

Step 4

Chill and churn: Refrigerate the mixture until it's cooled, 2 to 3 hours. Once cooled, pour into an ice cream maker and churn until its soft-serve consistency. Transfer to a sealed freezer-safe container and freeze until firm. For best results, allow ice cream to soften on the counter for 10 to 15 minutes before scooping.

Step 5

Preheat: Preheat oven to 350°F (177°C).

Step 6

Bake peels: Scatter the peels on a parchment lined baking sheet. Bake until the peels start to curl at the edges, about 10 minutes.

Step 7

Mix crumble: Add peels and ¼ cup of the oats to a food processor or blender. Pulse until sandy. Add walnuts and pulse until crumbled. Transfer mixture to a bowl. Use a fork to mix in the remaining ¼ oats, coconut oil, cinnamon, and maple syrup until clumps form.

Step 8

Bake crumble: Transfer the crumble mixture to the baking sheet. Bake until golden brown, 10 to 15 minutes, stirring half way. Let cool completely before sprinkle over ice cream. Store in an airtight container at room temp.