It's finally warming up around here and my ice cream maker is running non stop!!! I absolutely love making homemade ice cream, it's my go to sweet treat! I actually use my Cuisinart Ice Cream Maker throughout the winter and love how easy it is to use.
I have been on a serious cinnamon kick!! I have really good cinnamon that I use often in treats I don't mention on here...like sprinkling it on shredded coconut to enjoy. Cinnamon is a spice you definitely want to include in your diet, it is full of benefits. It is a great blood sugar stabilizer and source of anti-oxidants. There are many different types of cinnamon out there and you probably thought taste was the only difference...well think again and check out what kind of cinnamon you are buying. Both Ceylon and Cassia have health benefits, but if you are consuming quite a bit of it, you might want to consider buying Ceylon cinnamon!
Ceylon and cassia cinnamon are the most common commercially produced cinnamon varieties. Ceylon cinnamon is often called "true" cinnamon and comes primarily from Sri Lanka. Cassia is also called Saigon or Chinese cinnamon after the country that commonly produces this spice. Both varieties of cinnamon have similar health benefits and nutritional content. However, since cassia contains a higher level of coumarin, which may cause liver damage in high quantities, some health officials recommend Ceylon cinnamon as a healthier alternative.
Time for the recipe already!! I made this ice cream dairy free, but added melted grass-fed butter. You can omit the butter to make it dairy free, but the butter does add some extra yumminess! I actually clarify my butter to remove the milk solids so I can still get all of the benefits of butter! This just might be my favorite ice cream recipe yet. My mom said it would be good over a sopapilla...guess I better work on a grain free sopapilla recipe!
Cinnamon Ice Cream
- 2 cans full fat coconut milk
- 2 egg yolks*
- 1/4-1/2 cup sweetener (I used Swerve for no sugar option)
- 2 tbsp grass-fed butter, melted (optional, but highly recommended, it makes this recipe!)
- 2-3 tsp cinnamon
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- Add all ingredients to a blender and blend until smooth
- Pour mixture into Cuisinart Ice Cream Maker and follow the directions for the machine. If you don’t have an ice cream maker, this can be poured into a bread pan, cover and freeze (it just wont have that churned texture). The bread pan makes it easy to use an ice cream scoop to serve.
- Once ice cream is frozen, remove from the maker or the freezer and serve. If you used Swerve, it will harden the ice cream so you may need to let it sit out for a few minutes.
*I use farm fresh pastured eggs from Tropical Traditions so eating them raw is safe. If you don’t feel comfortable doing that, read the directions for my pumpkin ice cream for an alternative option of “cooking’ the yolks. Make sure to refrigerate the mixture before pouring it into the ice cream maker since it will be warm.
I have quite a few dairy free ice cream recipes on my site that you are sure to love!!!