Cinnamon Ice Cream

IMG_9244Last summer my husband bought me a gelato maker (ice-cream churner) and I used it almost every day until the air turned chilly and it started collecting dust. In the midst of all the holiday cooking however, I made a delicious pumpkin pie (that I will put up here shortly) and decided that it would go amazingly well with some cinnamon ice-cream.

Therefore, I pulled out the gelato maker and started churning. The result was a delicious creamy vegan, refined sugar free ice cream that went well on its own, with the pumpkin pie and with a blueberry “bundt” cake (more of a supersized blueberry doughnut…more on that later).

Cinnamon Ice Cream


  • 1 can full fat coconut milk
  • 1 ¾ cup unsweetened almond milk
  • ½ cup maple syrup
  • 2 tsp cinnamon
  • Seeds from 1 vanilla bean
  • ½ tsp Himalayan salt


  • Combine the coconut milk, almond milk and maple syrup in a medium saucepan. Bring to a simmer, stir occasionally.
  • Remove from heat and blend with the cinnamon, vanilla salt for 1-2 minutes.
  • Let cool and transfer to a refrigerator safe container. Refrigerate for 2-4 hours.
  • Churn in an ice cream maker according to the directions of the machine.
  • Serve and enjoy!

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