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Paleo Cinnamon Ice Cream — AIP, Keto, Vegan, GAPS

Cinnamon Ice Cream is that undiscovered ice cream flavor that's stupendously delicious by itself or with your favorite pie! Or with cake. Can't. go. wrong. :)
Course Dessert
Cuisine American
Keyword aip, cinnamon, ice cream, keto, paleo, vegan
Prep Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 193kcal
Author Megan
Cost $5

Equipment

  • ice cream maker

Ingredients

  • 2 cups creamy coconut milk OR heavy cream (or probiotic sour cream for GAPS)
  • 1 cup lite coconut milk or water (Yes, water! Water creates the right mouthfeel, when combined with cream and sweetener.)
  • 1/3 to 1/2 cup maple syrup or raw honey OR for Keto: granulated stevia-erythritol blend (amount depends on how sweet you like it, AND using more sweetener creates better scoopability if you plan to have leftovers)
  • 1 Tablespoon pure vanilla extract optional
  • 1 teaspoon cinnamon

Instructions

  • Place all ingredients in blender and puree until blended, about 10 seconds. (Don't over-blend if using heavy cream or it will turn to butter.) Or whisk together well by hand.
  • Pour into fully frozen ice cream maker cylinder (freeze overnight on coldest setting), freezing according to manufacturer's instructions. Serve; or freeze to harden more before scooping.

Notes

The nutritional facts below are for the Keto version of this recipe.

Nutrition

Calories: 193kcal | Carbohydrates: 6g | Protein: 1g | Fat: 58g | Saturated Fat: 1g | Sodium: 1mg | Fiber: 1g | Sugar: 1g | Calcium: 5mg