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Cinnamon Ice Cream (Paleo | AIP | Vegan-Friendly)

Cinnamon Ice Cream
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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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://easyrecipeacademy.com/cinnamon-ice-cream/