Cinnamon Toast Ice Cream
Ingredients
The base
-
2
cans
full-fat coconut milk
-
½
cup
raw sugar
-
1
tsp
quality vanilla extract
-
1
pinch
xanthan gum (optional)
-
½
tsp
cinnamon
The mix-ins
-
2
Tbsp
cinnamon sugar
-
1
piece
(vegan) toast (grated or scraped with a knife)
Instructions
- Heat coconut milk in a saucepan over medium heat.
- Add raw sugar, stir, and bring to a boil, whisking for 1-2 minutes.
- Remove from heat and stir in vanilla extract, cinnamon, and xanthan gum (if using).
- Transfer to a glass bowl and refrigerate until cooled, ideally for 6-8 hours.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions for about 35-40 minutes.
- When nearly done, add half of the cinnamon sugar and toast flecks.
- Transfer to a freezer-safe container, add the remaining cinnamon sugar and toast flecks, and swirl to incorporate.
- You can serve it immediately for a soft texture or freeze to harden.
Nutrition Facts (estimated)
Servings
6
Calories
269
Total fat
17g
Total carbohydrates
23g
Total protein
1.7g
Sodium
0mg
Cholesterol
0mg
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