This raw, non-dairy ice cream recipe tastes just like a cinnamon bun with vanilla icing. While I recommend an ice cream maker for proper aeration, you don’t need an ice cream maker to enjoy this super creamy recipe.
Makes: approx. 4 cups | Preparation Time: 45mins
Ice Cream Maker (optional)
4 cups of unfrozen, but chilled Raw Vanilla Ice Cream mixture
1/4 cup grade B maple syrup (can substitute organic brown rice syrup, raw yacon syrup or raw honey to taste)
1 tbsp unrefined coconut oil (warmed to liquid, but not hot)
1/4 tsp fine ground sea salt
1/4 tsp ground cinnamon
Let’s get started:
Prepare your Raw Vanilla Ice Cream mixture, pour into a covered dish and place in the fridge to chill for at least one hour.
Prepare your cinnamon swirl sauce by whisking together ingredients in a bowl. Transfer the sauce to a container or tiny pitcher (a container for creamer works well) that makes it easy to pour.
If you are preparing this recipe sans ice cream maker: remove chilled Raw Vanilla Ice Cream mixture from refrigerator and carefully pour cinnamon swirl sauce in a—you guessed it—swirly pattern into your Raw Vanilla Ice Cream mixture. Cover your container, place in freezer and once your creation is frozen, go to town.
If you are preparing with an ice cream maker: pour chilled Raw Vanilla Ice Cream mixture into your ice cream maker and prepare according to manufacturer’s instructions. Once vanilla mixture is almost completely firm, pour in cinnamon swirl sauce but don’t overmix. You want to maintain the swirl—3 seconds is all it takes. I will sometimes remove my frozen ice cream from the ice cream maker and manually mix the swirl sauce in with a butter knife.
Those with an ice cream maker can eat immediately.
With both frozen preparations you will want to thaw to a scoopable consistency. Remove from the freezer about 15 minutes before serving. Share with friends, they will love you for it.
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