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.
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.
- Place all ingredients in blender and process until smooth. If using chocolate chips stir these in at the end.
- 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.
- 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