Cinnamon Ice Cream, Dairy and Gluten Free

• Vegetarian
• Gluten free

• Canned Goods

  • 1 13.5 oz. can Coconut milk

• Condiments

  • 1/2 cup Agave or maple syrup

• Baking & Spices

  • 2 tsp Cinnamon
  • 3/4 tsp Salt
  • 1 tsp Vanilla

• Dairy

  • 1 3/4 cup Almond or cashew milk, unsweetened

Found on eathealthyeathappy.com

Description

Ingredients

• 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

Directions

• 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.

Nutrition