This cinnamon ice cream is the taste of the holidays in a rich, creamy, coconut milk ice cream. Dreamy! This post contains affiliate links to Red Ape Cinnamon, who donates 5% of every sale to orangutan conservation efforts.
You need to make this cinnamon ice cream for the holidays.
Picture it. You’ve just served the best meal ever, and everyone’s full and happy. No one has room for another bite! And you, glowing with gracious holiday hostiness, come waltzing out of the kitchen with a pot of hot coffee and dishes of this rich, sweet cinnamon ice cream for everyone.
Look, you can see the little flecks of cinnamon! I love that.
And suddenly, everyone has room for dessert. Because cinnamon ice cream! Cinnamon, queen of the holidays, liberally sprinkled into a luscious, rich coconut milk ice cream. When I serve this for Christmas I’m even going to decorate the dishes with little cinnamon sticks.
This is a cinnamon dream right here, so use a better brand. You’ll taste the difference. I recommend an awesome brand Amazon carries, Red Ape, which is organic and has powerfully cinnamony flavor. I also like that it comes in a wide jar, so you can get in there with a tablespoon and scoop out what you need. The best thing about Red Ape brand is 5% of their profits go toward orangutan conservation, and that’s awesome. Awesome! Get some.
This cinnamon ice cream is great because it’s:
sweetened with agave or maple syrup instead of refined sugar
vegan and gluten free so everyone can enjoy
a wonderful flavor for the holidays
Eat Healthy Eat Happy
This luscious coconut milk cinnamon is cream is perfect for the holidays. Serve it with cinnamon sticks for extra holiday fun!
10 minCook Time
10 minTotal Time
- A 13.5 oz. can coconut milk (not light)
- 1 3/4 c unsweetened almond or cashew milk
- 1/2 c agave or maple syrup
- 1 tsp vanilla
- 2 tsp cinnamon
- 3/4 tsp salt
- Special equipment: ice cream machine
- Combine all the ingredients except the vanilla, cinnamon and salt in a medium saucepan over medium heat. Bring to a full simmer, stirring occasionally.
- Remove from heat and either blend with an immersion blender or transfer to a heat-safe blender and blend for about a minute. Add the vanilla, cinnamon and salt and blend to combine. Transfer to a storage container and let cool before covering and refrigerating. Refrigerate for at least 2 hours before churning.
- Churn the ice cream in a machine. Transfer to a freezer-safe container to firm up for at least an hour before scooping.
Pin it to your holiday boards!