What’s cooler than being cold? ICE COLD CREAM!!! Since fruity sorbet season has passed, I made a creamy Cinnamon Ice Cream that pairs perfectly with any warm autumn (aka PUMPKIN) dessert.
It couldn’t be easier to make! Add all ingredients to a large bowl and whisk. Then, pour the mixture into an ice cream maker and hit the on button. In under 30 minutes, you’ll have a thick and creamy frosted treat, spiced with the warmth of cinnamon. Just remember that a little planning is required because the ice cream maker bucket needs to freeze for at least 24 hours before the ice cream making commences.
“But I don’t have an ice cream maker!” Don’t worry! Once all the ingredients are whisked together, add the mixture to a freezer-safe container and freeze for at least 2 hours. Be sure to take the ice cream out of the freezer about 20 minutes before serving to allow it to soften and give it a good stir.
For both versions, note that the ice cream will be hard as a rock when you take it out of the freezer and the texture may seem a bit “icier” than your standard out-of-the carton ice cream. But the flavor will be fabulous and the texture will become more familiar as the ice cream begins to soften.
Of course you can enjoy this ice cream on its own, but here are my serving suggestions:
- Add a scoop or 3 to a bowl and sprinkle some of this Pumpkin Spice Pecan Granola on top
- Add a scoop over this Pumpkin Chocolate Chip Baked Oatmeal, a Baked Pumpkin Crumble Donut, or these Pumpkin Cheesecake Pancakes
- Serve alongside one of these Pumpkin Cheesecake Bars with Caramel Streusel
- Add a couple spoonfuls into these Pumpkin Cream Cheese Crepes
But wait, there’s more. The ultimate serving suggestion and an accompanying story are coming at you this weekend!
- 2 cans (27 ounces total) coconut milk
- ½ cup almond butter
- ½ cup pure maple syrup
- 1 tablespoon cinnamon
- ¼ teaspoon salt
- Combine all ingredients in a food processor or blender. Process until smooth.
- If using an ice cream maker: Pour mixture into an ice cream maker. Churn for about 20 minutes or until the mixture is frosty and thick. Eat immediately or store in a freezer-safe container.
- No ice cream maker version: Pour the mixture into a freezer safe container. Freeze for at least 2 hours.
- Take the ice cream out of the freezer about 20 minutes before serving and give it a good stir.
Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! 
Sarah says
July 2, 2016 at 8:56 pmIs it possible to keep the ice cream in the freezer for 4 days?
Krista says
July 6, 2016 at 3:43 pmHi Sarah. Sorry for the late reply! Yes, you can keep it in the freezer for 4 days or longer. Just make sure to give it a good hour or so to thaw out a bit.
Don says
March 10, 2017 at 1:20 amThis recipe does not work. I followed the instructions exactly as written. The finished product was not scoopable – it was solid, frozen block. Just stating my experience.
Krista says
March 10, 2017 at 7:49 amHi Don, I appreciate the feedback. Sorry to hear it didn’t work out. The ice cream becomes creamier and more ice cream-like once it thaws. But if it was in the freezer for an extended period, it may need to be thawed for a while before it’s ready to eat.
Jill says
April 5, 2017 at 8:59 pmUnfortunately coconut milk does not agree with me, can I just use all almond milk?
Krista says
April 6, 2017 at 6:50 pmI haven’t tried this recipe using only almond milk, but I have a hunch that it wouldn’t work. When frozen, almond milk tends to freeze just like water so the resulting ice cream would be really icy without much creaminess.