V Cook—A Gluten, Sugar, and Dairy Free Apple Crumble and Chestnut Ice Cream

The old adage goes, “as American as apple pie,” but for the autumnal season, we spoke with VB’s friend and chef Andrea Rodriquez to build off the classic dessert with a healthy slant. The resulting apple crumble and chestnut ice cream are gluten, sugar, and dairy free and low in fat and calories thereby eliminating any guilt associated for those with a sweet tooth.

The crumble is made from almonds and hazelnuts, which are rich in magnesium, calcium, and vitamins B and E, while the filling uses the natural sweetness of the apples coupled with seasonal flavours including cinnamon and caramel. And with cooking time at just about 30 minutes, this pairing will become favourite with adults and kids alike.

Apple Crumble — Serves 4-6

Ingredients and recipe (filling):

5 medium size orchard (or pink lady) apples (peel, core, and chop apples — should total 500 grams)

1 teaspoon Sweet Drops Caramel flavour

1 teaspoon of cinnamon

100 grams pressed apple juice (no added sugar)

Mix together in a bowl

Put mixture into 9.5 inch x 6 inch baking tray

Ingredients and recipe (crumble):

100 grams hazelnuts (blanched and peeled)

100 grams almonds (raw with skin)

2 teaspoon of Sweet Drops Caramel

1 teaspoon of vanilla paste

140 grams of egg whites

Take nuts and put in blender — blend between fine and rough (should resemble bread crumbs)

Whisk egg whites well until hard peaks form then add the vanilla paste and Sweet Drops Caramel

With a pastry spatula slowly mix from top to bottom (gently) the whipped egg whites with the nut mixture until combined


Preheat oven to 160 degrees fan / 150 conventional

Spread mixture on top of baking tray evenly

Put in oven for 30-35 minutes

Chestnut Ice Cream — Serves 8-10


100 grams cooked and peeled chestnuts

500 ml almond milk

2 teaspoon Xanthum gum

70 grams glucose syrup

1 teaspoon of vanilla paste


Put all ingredients into pot and mix together (except Xanthum gum)

Put pot on stove and bring to a boil (medium high heat)

Once boiled, remove from heat and add in Xanthum gum

Pulse mixture with a hand blender

Consistency should be similar to a yogurt —> should not be runny (if you see the mixture being too runny, add more xantnum gum)

Cool completely down (pro tip: place in an ice bath to speed up process or put in fridge and cover with clingfilm)

Once cooled, put everything into ice cream maker per your machine’s instructions