Cinnamon Toast Ice Cream (Dairy-Free)
Ingredients
- 2 13.5-ounce cans full-fat coconut milk (2 cans yield ~3 1/2 cups)
- 1/2 cup raw sugar
- 1 tsp quality vanilla extract
- 1 pinch xanthan gum (optional)
- 1/2 tsp cinnamon
- 2 Tbsp cinnamon sugar
- 1 piece of (vegan) toast (grated or scraped with a knife)
Instructions
- 1
Add coconut milk to a saucepan over medium heat. Add sugar, stir, and bring to a boil. Continue whisking for 1-2 minutes.
2 min - 2
Remove mixture from heat and stir in the vanilla extract, cinnamon and xanthan gum (optional). Whisk to combine.
- 3
Transfer to a glass bowl and refrigerate until cooled. I left mine in the refrigerator for 6-8 hours and covered it with plastic wrap once it was no longer steaming hot.
- 4
Once the mixture is thoroughly chilled, transfer it into the bowl of your ice cream machine and mix according to the manufacturer's instructions.
- 5
Once the ice cream is nearly done - mine took about 35-40 minutes - sprinkle in half of the cinnamon sugar and toast flecks.
40 min - 6
When the ice cream machine stops, transfer to a freezer-safe container and sprinkle in the rest of the cinnamon sugar and toast flecks, swirling with a knife to slightly incorporate.
- 7
At this point you can either consume it soft, which was insanely creamy and delicious, or pop it in the freezer to harden. It should keep fresh for about a week. Thaw for 10-15 minutes before serving.
15 min
Nutrition
Per serving (based on 6 servings)
