Cinnamon Ice Cream
Servings: 4
Preparation Time: 10
Ingredients:
- 27 ounces full-fat coconut milk*
- 2 egg** yolks – See Note below.
- 1/4 – 1/2 cup sweetener of choice
- 2 tablespoons grass-fed butter, melted (optional, but highly recommended. It makes this recipe!)
- 2–3 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
**Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.
Directions:
Add all ingredients to a blender and blend until smooth.
Pour mixture into an 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, covered, and frozen (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.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Kate, Highland Ranch, CO.
