COCONUT MILK CINNAMON ICE CREAM
his cinnamon ice cream is the taste of the holidays in a rich, creamy, coconut milk ice cream. Dreamy! This post contains affiliate links to Red Ape Cinnamon, who donates 5% of every sale to orangutan conservation efforts.
Picture it. You’ve just served the best meal ever, and everyone’s full and happy. No one has room for another bite! And you, glowing with gracious holiday hostiness, come waltzing out of the kitchen with a pot of hot coffee and dishes of this rich, sweet cinnamon ice cream for everyone.
CINNAMON ICE CREAM, DAIRY AND GLUTEN FREE
EAT HEALTHY EAT HAPPY
YIELDS 3
This luscious coconut milk cinnamon is cream is perfect for the holidays. Serve it with cinnamon sticks for extra holiday fun!
10 min
Cook Time
10 min
Total Time
Ingredients
A 13.5 oz. can coconut milk (not light)
1 3/4 c unsweetened almond or cashew milk
1/2 c agave or maple syrup
1 tsp vanilla
2 tsp cinnamon
3/4 tsp salt
Special equipment: ice cream machine
Get Ingredients Powered by Chicory
This post may link to ingredients, cookbooks and cookware on Amazon.com. If you make a purchase after clicking one of these links, I may earn an affiliate advertising/referral fee at no extra cost to you.
Instructions
Combine all the ingredients except the vanilla, cinnamon and salt in a medium saucepan over medium heat. Bring to a full simmer, stirring occasionally.
Remove from heat and either blend with an immersion blender or transfer to a heat-safe blender and blend for about a minute. Add the vanilla, cinnamon and salt and blend to combine. Transfer to a storage container and let cool before covering and refrigerating. Refrigerate for at least 2 hours before churning.
Churn the ice cream in a machine. Transfer to a freezer-safe container to firm up for at least an hour before scooping.