Let’s talk about cinnamon ice cream. It’s creamy, sweet, and has that cozy cinnamon warmth we love in fall desserts – but here’s the best part: this version is dairy-free, Paleo, AIP, and Vegan. It’s the ultimate treat without any of the guilt.
I know what you’re thinking: “Cinnamon ice cream? Isn’t that a little… extra?” Nope. Trust me, this dessert will blow your mind. It’s simple to make, uses everyday ingredients, and works for just about everyone’s diet. Whether you’re serving it with a slice of apple pie or scooping it straight from the container (no judgment), this recipe will be a winner.
Ready to give it a go? Let’s jump in.
The Basics: What You Need to Know
- Time Needed:
10 minutes prep + 20-25 minutes churning in the ice cream maker. Then pop it in the freezer for a few hours (or overnight if you can wait). - Servings:
About 4 scoops, but you can easily double it if you need more. Just make sure your ice cream maker can handle the extra. - Difficulty:
Super easy. Even if you’ve never made ice cream before, you’ve got this. - What You’ll Need:
- An ice cream maker (trust me, it’s worth it for that creamy texture).
- A blender or just a whisk if you’re old-school.
- Measuring cups and spoons.
- A freezer-safe container.
Ingredients (And Substitutions)
Here’s what you’ll need:
- 2 cups coconut milk (or almond milk, cashew cream, or heavy cream if dairy works for you).
- 1 cup water (helps lighten things up).
- ½ cup maple syrup or raw honey (swap for agave or date syrup if you’d like).
- 1 tablespoon vanilla extract (optional but adds a nice touch).
- 1 teaspoon ground cinnamon (the star of the show).
Pro Tips:
- Use good-quality cinnamon. Ceylon has a milder, sweeter flavor.
- Let your ingredients come to room temp before mixing. Easier blending = better ice cream.
Let’s Make It!
Step 1: Mix It Up
Toss all your ingredients into a blender. Blend for about 10 seconds – long enough to combine, but don’t overdo it. No blender? No problem. Grab a whisk and stir everything until smooth.
What to Look For:
The mixture should be smooth and just a little frothy. If you see clumps of cinnamon, stir a bit more.
Step 2: Chill It Out
Pour the mix into your ice cream maker’s bowl. And don’t forget—your bowl should already be frozen solid (like, at least overnight). Pre-chilling the mixture in the fridge for an hour can help speed things up.
Pro Tip: This step is key for that creamy, dreamy texture.
Step 3: Time to Churn
Turn on your ice cream maker and let it do its thing. In about 20-25 minutes, you’ll have a soft, scoopable consistency. Check it around 15 minutes to make sure it’s evenly churning (scrape down the sides if it’s sticking).
Step 4: Freeze Firm
Scoop it into a freezer-safe container. Cover with parchment paper or plastic wrap (this keeps out freezer burn), then let it firm up for 4+ hours. Overnight is even better if you’re patient.
How to Make It Yours
- Keto-Friendly: Swap the maple syrup for liquid allulose or another low-carb sweetener.
- AIP Modifications: Skip the vanilla if reintroductions aren’t part of your plan yet.
- Add More Spice: A pinch of nutmeg or ginger can take it to the next level.
- Fancy It Up: Swirl in caramel sauce or sprinkle with candied nuts on top for a special occasion.
Serving Ideas & Storage Tips
Perfect Pairings:
- Serve it with warm apple pie, peach cobbler, or even spiced brownies.
- Spoon it over pancakes or waffles for a fun breakfast twist.
Storing Leftovers:
Keep it in an airtight container in the freezer for up to a week. Want it scoopable? Pull it out 5-10 minutes before serving.
Bottom Line: This cinnamon ice cream is creamy, easy to make, and endlessly customizable. Whether you’re keeping it simple or dressing it up, it’s going to be a hit.
Enjoy every scoop!
PrintCinnamon Ice Cream (Paleo | AIP | Vegan-Friendly)
This creamy and spiced cinnamon ice cream is a delightful dairy-free treat perfect for Paleo, AIP, and Vegan diets. Made with coconut milk and naturally sweetened with maple syrup or honey, it’s an easy-to-make dessert that’s indulgent yet wholesome. Whether served on its own or paired with your favorite baked goods, this ice cream is a guaranteed crowd-pleaser.
- Prep Time: 10 minutes
- Cook Time: 25 minutes (churning)
- Total Time: 4 hours (including freezing)
- Yield: 4 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups creamy coconut milk (or heavy cream for non-vegan options)
- 1 cup water
- ½ cup maple syrup or raw honey (use liquid allulose for Keto-friendly versions)
- 1 tablespoon pure vanilla extract (optional)
- 1 teaspoon ground cinnamon
Instructions
- Blend the Base:
Combine coconut milk, water, maple syrup, vanilla extract (if using), and cinnamon in a blender. Blend for about 10 seconds until smooth. Avoid over-blending if using heavy cream to prevent it from turning into butter. - Prepare the Ice Cream Maker:
Pour the blended mixture into a fully frozen ice cream maker cylinder. Ensure the cylinder has been frozen overnight for optimal results. - Churn the Ice Cream:
Follow your ice cream maker’s instructions to churn the mixture until it reaches a soft-serve consistency, typically about 20–25 minutes. - Freeze for Firmness:
Transfer the churned ice cream to a freezer-safe container. Cover with parchment paper or plastic wrap pressed directly onto the surface to prevent freezer burn. Freeze for at least 4 hours or overnight for firmer scoops. - Serve and Enjoy:
Scoop and serve as is, or garnish with a sprinkle of cinnamon or your favorite toppings.
Notes
Serving Suggestions:
- Pair with warm apple pie, peach cobbler, or spiced brownies for a decadent dessert.
- Top with crushed nuts, vegan caramel sauce, or a drizzle of maple syrup.
Tips & Tricks:
- Use high-quality ground cinnamon (Ceylon cinnamon is sweeter and milder).
- Pre-chill the mixture in the refrigerator for an hour before churning to enhance texture.
- If frozen solid, let the container sit at room temperature for 5–10 minutes before scooping.
Storage & Reheating:
- Store in an airtight container in the freezer for up to one week.
- Prevent freezer burn by pressing parchment paper onto the surface before sealing.
- To soften frozen ice cream, leave it at room temperature briefly or microwave on low power in short intervals.