Savor the deliciousness of this dairy-free, creamy paleo coconut cinnamon ice cream. The warm flavors of cinnamon and vanilla combine with the richness of coconut milk to create a guilt-free treat.
Ingredients: 2 cans 28 oz of full-fat coconut milk. 1/2 cup honey or maple syrup for sweetness. 1 teaspoon ground cinnamon. 1 teaspoon vanilla extract. Pinch of salt.
Instructions: To solidify the cream, refrigerate the coconut milk cans for at least four hours or overnight. After the coconut milk cools, open the cans and remove the solid coconut cream, leaving the liquid behind, into a mixing bowl. Keep the liquid for smoothies or other uses. To the coconut cream in the mixing bowl, add vanilla extract, ground cinnamon, honey or maple syrup, and a small pinch of salt. Beat the ingredients together with a hand mixer or a stand mixer until they are well combined and fluffy, which should take two to three minutes. Once the mixture reaches the consistency of your choice for ice cream, freeze it for at least 4 hours in an airtight container. Allow the ice cream to soften slightly at room temperature for a few minutes before serving. Savor your coconut cinnamon ice cream, free of dairy and suitable for a paleo diet!
Prep Time: 15 minutes
Cook Time: 240 minutes
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