Sunday, February 24, 2013

Recipe for today: Cinnamon Toast Ice Cream (dairy free)

Apple Cinnamon Toast Ice Cream (dairy free) in 7 ingredients or less.

What you need...

  • 2 13.5 ounce cans full fat coconut mile (roughly 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 toast, grated or scraped with a knife (vegan variety)
What you do...

  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. Remove mixture from heat and stir in the vanilla extract, 1/2 tsp cinnamon and pinch xanthan gum.  Wisk to combine.
  3. Transfer to a glass bowl and refrigerate until cooled.  (6-8 hours, covered with plastic wrap after steam was cooled)
  4. Once the mixture is thoroughly chilled, transfer it into a bowl of your ice cream machine and mix according to the manufacturer's instructions.
  5. Once the ice cream is nearly done - 35-40 min - sprinkle in half of the cinnamon sugar and toast flecks.
  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. You can eat it as is, creamy or place in freezer to harden.  (can keep for 1 week)  
  8. Thaw 10-15 minutes before serving.
  9. Sprinkle fresh cut apples on top of your ice cream.
Nutrition information..

  • Serving Size: 1 dish 
  • Calories: 269 fat
  • Fat: 17 g 
  • Sat fat: 19 g
  • Carbohydrates: 23 g
  • Sugar: 22 g
  • Fiber: 5 g


Serves 6

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