Cinnamon Roll Ice Cream w/ a Cream Cheese Swirl

• Refrigerated

  • 1 cup Almond milk
  • 3 Egg yolks

• Baking & Spices

  • 4 tsp Cinnamon
  • 1 1/2 tsp Glycerin
  • 1/2 tsp Vanilla

• Dairy

  • 8 oz Cream cheese
  • 1 cup Half and half
  • 2 1/8 cups Heavy cream

• Other

  • 1/3-1/2 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend

Found on joyfilledeats.com

Description

Ingredients

• 2 cups heavy cream
• 1 cup half and half
• 1 cup almond milk
• 3 egg yolks *****
• 4 tsp cinnamon
• 1/2 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
• 1 tsp glycerin
• 1/2 tsp vanilla
• 8 oz cream cheese, softened
• 2 tbsp heavy cream
• 1/2 tsp glycerin
• 1/3-1/2 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)

Directions

• Combine all the ice cream base ingredients in a blender. Blend until smooth. Pour into an ice cream machine. Churn according to the manufacturer’s instructions.
• Meanwhile, make the cream cheese icing swirl. Beat the softened cream cheese in a medium bowl with an electric mixer until fluffy. Beat in the cream until incorporated. Add the glycerin and sweetener. Mix until light and fluffy.
• When the ice cream is done churning fill the container you will freeze it in about halfway with ice cream. Put a blob of icing in top. Fill until the 3/4 mark with more ice cream. Add another blob of icing. Use a butter knife to swirl the icing in gently. I just ran the knife back and forth a few times. Finish filling the container with ice cream. Freeze until firm. (Repeat until youve used up all ice cream and icing).
• This makes a generous 1.5 quarts or 3 pints. I filled three pint containers and we had enough left to taste test.

Nutrition