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.
Notes on the Recipe
You can use either coconut cream or coconut milk in this recipe. Coconut cream will make your ice cream even creamier, so I often pick this option when I have a choice. Coconut milk works just as well, too, though.
In my experience, the BEST place to buy this coconut milk and coconut cream is at your local Asian market. If that’s not an option, though, you can buy coconut milk online here and coconut cream online here.
What if I Don’t Have an Ice Cream Maker?
I get this question from time to time. Honestly my first response is: get an ice cream maker! 🙂 Seriously. If you like coconut ice cream and think you’ll make it regularly, an ice cream maker is 100% a worthwhile investment. We got this model for our wedding in 2008, and it probably made a few hundred batches of ice cream before it finally gave out in 2016.
I replaced it with this newer model, which I’ve been very happy with. My family LOVES ice cream, and since Jesse can’t eat any sweeteners other than honey, homemade ice cream is our only option. (Plus, have you seen the cost of coconut ice cream in the store? That stuff is expensive.)
If I haven’t convinced you, though, here’s a post from The Kitchn on how to make ice cream without a machine. Give some of their ideas a try and see what you think. I haven’t tried any of these methods myself, so I can’t comment on how well they’d work for this particular recipe.
Looking for more coconut ice cream recipes?
Be sure to check out my other coconut ice cream recipes:
- Mint chocolate chip coconut ice cream
- Chocolate orange ice cream
- Strawberry chocolate chip coconut ice cream
- Chocolate chip and raspberry coconut ice cream
- Chocolate peanut butter coconut ice cream
- Chocolate mint coconut ice cream
You might also enjoy reading my ultimate guide on how to make coconut ice cream, in which I share all of my best tips and tricks so you can develop your own coconut ice cream recipe, if you so desire. 🙂
Now, onto the Cinnamon Ice Cream!
Equipment You’ll Need
- 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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