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Home » Clean Eating » Cinnamon Ice Cream

Cinnamon Ice Cream

October 22, 2015 by Krista 9 Comments

Cinnamon Ice Cream | Destination Delish

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.

Cinnamon Ice Cream | Destination Delish

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.

Cinnamon Ice Cream | Destination Delish

“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.

Cinnamon Ice Cream | Destination Delish

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!


1.0 from 1 reviews
Cinnamon Ice Cream
 
Print
Prep time
30 mins
Total time
30 mins
 
Author: Krista
Serves: 10 servings
Ingredients
  • 2 cans (27 ounces total) coconut milk
  • ½ cup almond butter
  • ½ cup pure maple syrup
  • 1 tablespoon cinnamon
  • ¼ teaspoon salt
Instructions
  1. Combine all ingredients in a food processor or blender. Process until smooth.
  2. 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.
  3. No ice cream maker version: Pour the mixture into a freezer safe container. Freeze for at least 2 hours.
  4. Take the ice cream out of the freezer about 20 minutes before serving and give it a good stir.
3.4.3177

Cinnamon Ice Cream | Destination Delish

Filed Under: Clean Eating, Desserts, Gluten Free, Holiday Sweets, Paleo, Quick Recipes, Vegan

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Comments

  1. Sarah says

    July 2, 2016 at 8:56 pm

    Is it possible to keep the ice cream in the freezer for 4 days?

    Reply
    • Krista says

      July 6, 2016 at 3:43 pm

      Hi 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.

      Reply
  2. Don says

    March 10, 2017 at 1:20 am

    This 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.

    Reply
    • Krista says

      March 10, 2017 at 7:49 am

      Hi 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.

      Reply
  3. Jill says

    April 5, 2017 at 8:59 pm

    Unfortunately coconut milk does not agree with me, can I just use all almond milk?

    Reply
    • Krista says

      April 6, 2017 at 6:50 pm

      I 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.

      Reply

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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! Read More…

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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! Read More…

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