Simple Cinnamon Ice Cream
5-ingredient non-dairy ice cream serves as perfect accompaniment to holiday baked goods & more. Vegan. Paleo.
Equipment
- ice cream maker
- food processor or electric mixer
Ingredients
- 1 13.5 oz can Organic Coconut Milk
- 1/4 Tsp Xanthan Gum
- 1 Tbsp Cinnamon or more to taste
- 1 Tsp Vanilla
- 1/3 Cup Maple Sugar or more to taste
Instructions
- Make sure bowl to ice-cream maker is frozen for at least 24 hours prior OR put can of coconut milk in freezer for at least 3 hours prior to making recipe.
- Using mixer or food processor, mix coconut milk, cinnamon, maple sugar and vanilla extract. Slowly sprinkle in Xanthan gum with mixer still going until well incorporated. Taste mix and adjust cinnamon
- Add mixture to ice cream maker according to manufacturer directions. This recipe yields a consistency somewhere between soft serve and hard frozen.
- Transfer ice cream to a parchment lined container. Freeze for 2 hours. If frozen for longer or overnight, pull from freezer and rest on counter for 15 minutes prior to serving.
Notes
Do not use low fat coconut milk or skip the xanthan gum. Both ensure your final product has the mouth feel of traditional ice cream. Otherwise your result will be grainy or full of ice-crystals.
The ice-cream can take a lot of cinnamon. Feel free to adjust. I do not substitute Pumpkin Pie Spice because it typically has cloves and nutmeg, which can become slightly bitter tasting when frozen without prior cooking.
Maple sugar adds a touch of caramel flavor. Substitute coconut sugar or even brown sugar.