Reading Terminal Market’s Cinnamon Ice Cream: Vegan Style!
It has been waaaaay too long since I’ve been to Philly. The few times I have explored the city, I have loved it, and I continue to hear how much it has grown as a true foodie destination. While more and more hip restaurants appear to be popping up, that certainly doesn’t mean there aren’t tried and true establishments that have been there for decades. Case in point: Bassetts Ice Cream at Reading Terminal. It is credited as America’s oldest ice cream company (1861) and was actually the very first merchant to sign a lease at the Reading Terminal Market in 1892. Very fitting, then, that my boyfriend (who is from Philly) took me there on my very first trip to the city of brotherly love. He raved about their cinnamon ice cream and he wasn’t wrong. Next time you are in the neighborhood, I highly suggest getting a couple scoops of that flavor, but honestly, you can’t go wrong with anything at Bassetts. Just go see (and taste) for yourself!
Now, I am in no way claiming that this Vegan Cinnamon Ice Cream can compare to what you’ll get at Reading Terminal, but it’s not a bad substitute. And, if you happen to be vegan, it’s a great summer treat. Using cashew milk instead of a full fat coconut milk creates more of an icy texture, but also cuts way down on the calories and fat content. In other words, this is some damn healthy ice cream! If you have a high-powered blender, I suggest throwing the ice cream in for a few bursts after it softens a bit out of the freezer. Top with coconut flakes, nuts, or some dark chocolate for a guiltless and delicious dessert!
Enjoy with a hot afternoon and a waffle cone. (Cause you can’t be tooooo healthy).
Cashew Milk Vegan Cinnamon Ice Cream:
Ingredients:
4 Cups Cashew Milk (I used Silk)
½ Cup Maple Syrup or Agave (can use sugar free)
2 tsp Stevia or Monk Fruit Sweetener
¼ tsp Salt
1 Tbsp Vanilla Extract
2 tsp Ground Cinnamon
Directions:
1. In a large bowl, whisk together all the ingredients until well blended (the cinnamon might not mix in perfectly, that’s okay!) Transfer to the frozen bowl of your ice cream maker and churn until it has reached your desired consistency. Mine was in there for about 10 minutes.
2. Scrape into freezer-safe container and freeze overnight. Before serving, let soften slightly. If you have a high-powered blender like a Vitamix, blend for a few pluses as well. (This will create a creamier texture). Sprinkle with toppings of choice and enjoy!
