Simple, sweet and bursting with cinnamon. Vegan Cinnamon Ice Cream is the bomb.
I looovee all the flecks of cinnamon throughout. Gorgeous. Yum. 🙂
This is such a simple recipe and so satisfying. My husband LOVED it...especially considering it's dairy free, yet still delicious. Vegan ice cream is every bit as yummy as regular ice cream. My husband who is known as an ice cream vulture, can attest to this truth.
Recipe: Makes 4 1/2 cups
Vegan, gluten-free, oil-free, nut-free option (by using coconut milk)
- Two 13.5 oz cans of full-fat canned coconut milk (I find Thai brand to be the best)
- 1/4 cup maple syrup
- 1/4 cup + 2 tablespoons coconut sugar
- 2 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger spice
- 1/4 teaspoon fine sea salt
- 2 teaspoons vanilla extract (use gluten-free if necessary)
- 2 tablespoons cornstarch (or for a raw version, just sub with 1/4 cup raw cashews)
- For extra amazingness: Drizzle my Caramel Spice Glaze on top of the ice cream!
Update: I no longer do the cornstarch cook version. I just use the 1/4 cup cashew version and I prefer the taste and texture, so I would suggest that option. Much easier and quicker to. Just blend and add to your ice cream maker!
If you don't want to bother with the cook version, just sub the cornstarch with 1/4 cup raw cashews. If you don't have a high-powered blender, soak them for a couple of hours in warm water first, then drain. Add all of the ingredients to a blender and blend until completely smooth.
Combine all the ingredients, except the vanilla, into a small pot and whisk well until there are no lumps. Turn to medium heat and as soon as it starts to simmer, turn off the heat and whisk continuously for 1 minute. Remove from the heat and whisk in the vanilla. Pour the mixture through a fine mesh strainer to catch any possible lumps and then into an airtight plastic container and chill in the fridge for at least 2 hours. After it has chilled, whisk again thoroughly to smooth out the mixture or strain again. Pour into your ice cream maker and see the magic happen. Mine took about 25 minutes. It will be a soft serve texture after churning in the ice cream machine. Place back in the freezer to firm up more for a few hours to desired consistency. If it completely freezes, set it out for a few minutes to soften some before serving. Use an ice cream scooper for best removal.