With just a handful of ingredients you can make this delicious creamy ice cream and you don’t have to use an ice cream maker either! A quick blend of the ingredient then pour in a freezer proof container or if you have an ice cream maker just churn it until ready. Stir in a few chocolate chips as you churn the ice cream for additional texture.

Cinnamon Coconut Ice Cream



Serves 6

Preparation time: 10 minutes

Freezing 1-2 hours or according to your ice cream maker


What’s Good About This?

Use a quality ground Ceylon cinnamon for optimal flavour and benefits. Ceylon cinnamon is packed with anti-inflammatory, antioxidant, compounds and known for its blood sugar balancing properties.


  1. Place all ingredients in blender and process until smooth. If using chocolate chips stir these in at the end.
  2. Either pour into an ice cream maker and freeze according to the manufacturer’s instructions or pour into a shallow freezer-proof container and freeze until firm.
  3. To serve from frozen allow the ice cream to stand for 10 minutes before serving.

Did You Know?

The xanthum gum is optional but it helps to create a smoother texture when freezing.

2 x 400g cans full-fat coconut milk

100g maple syrup

2tsp vanilla extract

3tsp ground cinnamon

¼ tsp xanthum gum

optional  – 100g chocolate chips