Apple Strudel with Gojiberries and Ice Cream from Coconut Bliss

You can have ice cream in winter too. Especially when you combine it with a warm cake like a cinnamon-vanilla-apple strudel with fluffy cream, this dessert can be also enjoyed during cold seasons. A perfect ending to your Christmas dinner.


For the Apple Strudel
  • vegan wholemeal puff pastry
  • 700 g apples
  • 1 tsp. cinnamon
  • 1 tsp. vanilla ground
  • pinch nutmeg ground
  • 30 g Bio Veganz Gojiberries
  • 4 tbsp. raw sugar cane
  • 4 tbsp. hazelnut chopped
  • 40 g butter_en e.g. Alsan
For the Ice Cream
  • in Walnut-Brownie ice cream
  • hazelnut ground


  • Peel the apples, remove the stem and chop the apples into cubes. In a pot, mix the apples together with cinnamon, vanilla, nutmeg and raw sugar cane and heat up without adding any liquid.

  • Fold in the gojiberries, take the pot off the stove and let the mixture sit for a while until the apples are half cooked.

  • Roll out the dough, melt the butter and spread half of the butter on the dough. Distribute the hazelnut evenly and leave space along the edges (approx. 2 cm).

  • Place the apple mixture on the dough and make and roll it into a strudel. Lay the strudel on a baking tray with baking paper and spread the rest of the butter on the surface, then bake in the oven for 45 minutes at approx. 200°C until the dough turns golden brown. Serve the strudel with ice cream and decorate with hazelnuts.