Cinnamon Ice Cream (dairy-free coconut milk ice cream)


Sooo creamy and smooth!  This ice cream is paired well with my Maple Pear Tart and the Cranberry-Apple Crisp.

Cinnamon Ice Cream (dairy-free coconut milk ice cream)

Cinnamon Ice Cream (dairy-free coconut milk ice cream)

Ingredients

Directions

  1. Place coconut milk and honey in a medium saucepan over low heat. Whisk until blended.  Add vanilla extract and cinnamon.  Stir.
  2. Whisk two egg yolks in a separate bowl.  Temper the yolks by adding a small ladle of hot mixture, stirring continuously so as to not “cook” the eggs. Add a second ladle to egg mixture.  Once combined, pour this back into the saucepan and stir everything together. Refrigerate until completely cooled.
  3. Follow the directions on your ice cream maker or KitchenAid ice cream maker attachment as each one may be a little different. I put the freezing cavity in the freezer overnight and the ice cream mixture in the refrigerator overnight and then blend in the morning for about 30 minutes.
  4. Enjoy a soft-serve version right out of the ice cream maker or freeze for 2 hours and then serve (this is my favorite stage).
  5. Enjoy!


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Comments

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9 Comments

  1. This sounds amazing! My husband bought an ice cream maker over the summer, so we could make our own "ice cream" while following a Paleo diet. I'm sure he'll love this recipe.

  2. I've just found your site through Twitter. You have some great recipes! My husband loves ice cream but hasn't had any since we started eating paleo/primal 18 months back. Your blueberry ice cream looks so delicious I just have to give it a go. Can you tell me what size can of coconut cream you use please. (I have 2 sizes at home, 270ml and 400ml)

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