Servings: 4

~750 gms cored and peeled Apples (about 5 medium to large apples or 4.5 to 5 cups chopped)
3 TBSP water
Cook slowly over low heat, stirring often, particularly before they start to turn to mush so they don't burn.
Add sweetener to taste. Depending on your dietary requirements, this can be real or any suitable sugar substitute. I've found that about 3 TBSP equivalent sweetener works well.
If you like cinnamon, you could add ½ tsp. It is high oxalate from what I understand, but one serving would only be ⅛ tsp.
Once the apples have become mush like applesauce, add the optional cinnamon.
Taste for adequate spice and sweetness. Adjust as needed.
Cool.
Pour in pint. If you aren't quite at the fill line, you could either top it up with milk, or leave your pint slightly short, but these quantities should come pretty close to 2 cups of applesauce.
Stir and freeze.
Process on Sorbet.

You can use commercial applesauce instead of making homemade, but it likely won't be as good.  You can use commercial applesauce instead of making homemade, but it likely won't be as good.
Makes 4 1/2 cup servings that turn into a surprisingly creamy ice cream, thanks to the Creami.  Makes 4 ½ cup servings that turn into a surprisingly creamy ice cream, thanks to the Creami.
I haven't included the dietary breakdown since it would vary depending on how many apples and if any sweetener is used and likewise cinnamon.  I haven't included the dietary breakdown since it would vary depending on how many apples and if any sweetener is used and likewise cinnamon.
If you like plain, unsweetened applesauce, a serving is the nutrition of eating a large apple. Additions would increase your added sugar and/or oxalates with a bit of cinnamon, but remember the recipe makes 4 servings.  If you like plain, unsweetened applesauce, a serving is the nutrition of eating a large apple. Additions would increase your added sugar and/or oxalates with a bit of cinnamon, but remember the recipe makes 4 servings.