So Jesse and I have discovered a new ice cream obsession: cinnamon coconut ice cream. I mixed up a recipe on a whim a couple of weeks ago, and we were both completely blown away by how delicious it was. Jesse declared that it would go great with pumpkin pie, so then I had to make another batch to take to Thanksgiving dinner–where it did, indeed, make a fantastic accompaniment to pumpkin pie. We scarfed down that batch pretty fast, too, so it was only after I made it a third time that I finally got a chance to take any pictures.
This recipe is amazing on its own as well as with the aforementioned pumpkin pie. I also think it would go splendidly with apple-based desserts such as apple pie or baked apples.
Cinnamon Coconut Ice Cream
3 1/2 cups coconut milk
6 tablespoons honey
1 tablespoon plus 1 teaspoon cinnamon
2 teaspoons vanilla extract
Dash of salt
Mix coconut milk, cinnamon, honey, vanilla extract and salt in a blender or by hand. Pour into your ice cream maker and process until your desired texture is reached. Serve immediately, or put in the freezer for a few hours to make it firmer. Store leftover ice cream in the freezer, preferably in a wide, shallow container to simplify future defrosting.
By the next day, your stored ice cream will have become very hard in the freezer. Just be sure to plan ahead when you want to eat it—it will probably need twenty or more minutes of defrosting on the counter before it can be served and eaten.
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