Pour the applesauce, allulose, caramel syrup, and cinnamon into a small blender and mix until all of the ingredients have been mixed together well. Pour into a Ninja Creami container.
Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit.
Process the Ice Cream
After 24 hours, remove the Ninja Creami container from the freezer. If there is a large bump in the sorbet, melt or scrape the large bump so that the top is level.
Place the Ninja Creami container into the outer bowl of the Ninja Creami and then process on "SORBET."
If the sorbet is dry or crumbly looking (like sand), respin. You should not need to add any additional liquid during the respin. You may have to repeat this process a couple of times.
Video
Notes
Can caramel ice cream syrup be used instead of sugar-free Torani caramel syrup?Technically, yes.However, caramel ice cream syrup has lot of sugar in it and if you can find the sugar-free kind, it tends to taste more artificial than the Torani syrup does.Also, the Torani syrup is much stronger in flavor than ice cream syrups, so you would need to use more ice cream syrup than the recipe calls for.You don’t need to specifically use Torani branded syrup, but something similar is recommended.Oftentimes, Walmart, TJ Maxx, Home Goods, and the grocery store have sugar-free syrups in the coffee aisle as it’s common to use these syrups to flavor coffee.Can homemade applesauce be used instead of pre-made?Yes, you can make your own applesauce if you would prefer.The nutritional information for the recipe will change based on the nutritional values in your homemade applesauce.Keep in mind that things tend to lose a bit of their flavor after freezing, so you may want to add a little extra sweetener or cinnamon to the mixture.