Preheat oven to 350 degrees Fahrenheit.

In a large bowl, mix flour, sugar, baking powder, and salt.

Slowly add boiling water and oil and knead to form a dough.

Divide dough into two parts.

In a separate bowl, combine apples with sugar, cinnamon, and vanilla.

Roll out half of the dough into a thin rectangle.

Smear with oil and spread half of the apple mixture on top.

Roll up jelly-roll style and tuck in ends. Place on a baking sheet.

Repeat with remaining dough and apple mixture.

Bake for 50–60 minutes.

In the bowl of an electric mixer, beat whip until stiff.

Mix in maple syrup.

Slowly add oat milk and mix well.

Freeze overnight.

Defrost slightly, blend with an immersion blender, and refreeze.

Serve strudel warm alongside the ice cream.