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Cinnamon Ice Cream

In starting down the road of vegan non-dairy frozen deserts (or "ice cream" for short around here), I asked my kids what type they wanted me to try to make.  Never shy, they hollered:  "Vanilla!", "Chocolate!", "Cinnamon Vanilla!"  Wait... What?  Cinnamon vanilla?  Where did that one come from?  (Hmmm...probably from the cinnamon rolls there were eating at the moment.)

So the second flavor of our trifecta is cinnamon vanilla

Cinnamon (and vanilla in the shadow)


Cinnamon Vanilla

1 1/2  cup coconut milk (So Delicious brand original unsweetened)
1 1/2 cup rice milk (Rice Dream brand original unsweetened)
1 cup agave nectar
1 Tablespoon Vanilla Extract (Spice Islands)
1 1/2 tsp cinnamon
2 Tablespoons arrowroot powder

A bowl mix arrowroot powder with reserved milk.  Set aside.  In a pan over low to medium temperature combine1 cup rice milk, 1 cup coconut milk, cinnamon, and sugar.  Heat just enough that the sugar dissolves completely.  Remove from heat, add arrowroot slurry and vanilla, pour into a bowl and chill.  (I pour mine into a metal bowl and place in the freezer until well chilled but not frozen.)

Freeze in ice cream freezer according to manufacturer's instructions.

You'll notice that this is the vanilla recipe with cinnamon added.  Nice and easy peasy way to change things up a bit, eh?  If you like lots of cinnamon feel free to add up to 2 tsp.  If you want a more subtle cinnamon add as little as 1/2 tsp.

This would be fantastic with chocolate cake!  Or apple crumble.  Or banana bread.  Oh yum!

Grab a spoon and enjoy!

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