make the ice cream base in a blender, combine coconut milk, greek yogurt, protein powder, applesauce, maple syrup, and pumpkin pie spice until smooth. pour into your ninja creami pint container, cover, and freeze for at least 12 hours.

make the sticky apples -heat avocado oil in a skillet over medium heat. add diced apples, maple syrup, and cinnamon. sauté for 5 minutes, stirring occasionally, until softened and starting to caramelize. -reduce heat to low, pour in the coconut milk, and cook for 3 more minutes, stirring occasionally, until the apples are glossy and the sauce thickens slightly. -set aside to cool completely.

make the baked crumble -preheat oven to 350°F (175°C). in a small bowl, mix almond flour, coconut sugar, melted coconut oil or butter, cinnamon, and salt until combined and clumpy. -spread onto a parchment-lined baking sheet and bake for 6–8 minutes, stirring halfway, until golden brown and fragrant. let cool — it will crisp up as it cools.

spin the ice cream once frozen solid, run the pint through the ninja creami on the ice cream setting. if needed, add a splash of milk of choice and re-spin for extra creaminess.

add the mix-ins measure out 1/3 cup of the cooled sticky apples and 2 tbsp of the baked crumble. create a small hole in the center of the ice cream, add these measured mix-ins, and run the mix-in function.

serve scoop into bowls, top with the remaining apples and crumble, and enjoy immediately for the best texture.