Chop your apples into tiny chunks and cook in a pan with cinnamon and a splash of water until soft.
Add soy yoghurt, soy milk, vanilla, salt and sweetener to your Ninja Creami tub. Mix well.
Stir HALF the cooked apples into your ice cream base. Save the rest as little apple chunks.
Freeze your ice cream base and apple chunks overnight.
The next day, process your ice cream in the Ninja Creami. Add a splash of soy milk and respin if crumbly.
Add your frozen apple chunks and use the MIX-IN setting.
Toast jumbo oats in a pan until fragrant. Add maple syrup and salt, then stir until golden.
Sprinkle your crunchy crumble over your creamy apple ice cream and ENJOY!
