Cinnamon Ice Cream

Simple, sweet and bursting with cinnamon. I know, I know….you’re thinking I’m crazy for posting ice cream in December. However, I have a really good reason. I live in Texas and it’s STILL hot! It’s especially fabulous served with my Apple Pecan Crisp!

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Cinnamon Ice Cream

I looovee all the flecks of cinnamon throughout. Gorgeous. Yum. :)

Cinnamon Ice Cream

This is such a simple recipe and so satisfying. My husband LOVED it…especially considering it’s dairy free, yet still delicious. Vegan ice cream is every bit as yummy as regular ice cream. My husband who is known as an ice cream vulture, can attest to this truth.

Cinnamon Ice Cream

Recipe:  Makes 4 heaping cups



One 13.5 oz full-fat coconut milk (I find Thai brand to be the best)

2 cups unsweetened regular lowfat coconut milk from carton or can

1/4 cup agave

1/4 cup + 2 tablespoons coconut sugar

2 teaspoons ground cinnamon

1/4 teaspoon fine sea salt

1 teaspoon vanilla extract (use gluten-free if necessary)

2 tablespoons cornstarch


Combine all the ingredients, except the vanilla, into a small pot and whisk well until there are no lumps. Turn to medium heat and as soon as it starts to simmer, turn off the heat and whisk continuously for 1 minute. Remove from the heat and whisk in the vanilla. Pour into an airtight plastic container and chill in the fridge for at least 2 hours. Make sure it is completely cold before pouring into your ice cream maker. Freeze in your ice cream maker according to the instructions and see the magic happen. Mine took about 25 minutes. It will be a soft serve texture after churning in the ice cream machine. Place back in the freezer to firm up more for a few hours to desired consistency. If it completely freezes, set it out for a few minutes to soften some before serving, or just pop your serving in the microwave for 30 seconds. Use an ice cream scooper for best removal.

Tip: If you don’t have an ice cream maker, I highly recommend getting one as it is so worth the long term investment and so much cheaper than buying ice cream commercially. Regardless, until that happens you can just follow these steps here to freeze the ice cream. Keep in mind, the consistency will not be as smooth as from an ice cream maker, but still yummy nonetheless.

Tip #2: Alternatively, you can make these as popsicles! Just pour the chilled mixture (from the fridge) into popsicle molds and freeze. Yummy!

Nutrition per serving: 277.5 calories/ 6.75g fat/ 58 carbs/ 0g protein

Cinnamon Ice Cream

If you think this looks good, try out my other ice cream recipes here!

Tags: , , , , , , , , , ,

Categories: Gluten Free, Sweet Treats, VEGAN, VEGETARIAN


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56 Comments on “Cinnamon Ice Cream”

  1. December 9, 2012 at 6:44 PM #

    I’m thinking about making ice cream for Christmas. I live in the Midwest and it could be very cold. We just put on an extra sweater or turn up the heat a notch and keep eating the ice cream :)

    • December 9, 2012 at 8:31 PM #

      Haha! Sounds like a great idea to me! Ice cream is always good no matter the weather! Thanks for your comment :)

  2. December 9, 2012 at 7:25 PM #

    The perfect festive ice cream my friend :)

    Choc Chip Uru

  3. December 9, 2012 at 8:19 PM #

    Very nice and very smart to make a pudding and freeze. i use the base recipe for Jenni’s Homemade ice cream which she does without eggs using a pudding base and I agree making the ice cream with coconut milk is just as delicious as the dairy variety.

    • December 9, 2012 at 8:34 PM #

      Thank you so much. Yes, before going vegan, my hubby’s favorite dessert was ice cream. He could practically eat a half gallon in one sitting. He’s a tough critic. Coming up with this version and his response was “it’s fabulous”. That made it worth it! :) The ice cream maker really makes it extra yummy too.

  4. December 9, 2012 at 8:37 PM #

    Ah…I so want to try this- you’ve almost inspired me to get an I’ve cream maker!

    • December 9, 2012 at 8:58 PM #

      Oh yes! You got to! They are soooo worth the small investment especially when ice cream at the stores cost a gazillion times more! It’s amazing the magic that happens with these machines in just a few minutes! :)

  5. December 9, 2012 at 9:28 PM #

    Huh, never had thought of doing it as a pudding (vegan custard?). That would give a way better body!

    • December 10, 2012 at 8:01 AM #

      Yes, Sarah! Cornstarch helps to thicken it and make it creamy since there are no eggs! Now that I have an ice cream maker, I’m going to make my other ice cream recipe of chocolate chip peanut butter. The peanut butter I used in that recipe for creaminess. I can’t wait to make more :)

  6. December 10, 2012 at 2:39 AM #

    Brandi, your cinnamon ice cream looks wonderfully refreshing. Beautiful pictures :)

    • December 10, 2012 at 7:33 AM #

      Aww thank you so much Judy! That means a lot to me. Thank you for the compliment on my photos! :)

  7. December 10, 2012 at 6:12 AM #

    I’ve not heard of cinnamon ice cream and would love to give your recipe a try. Our temps may be dropping but that has never stopped me from pulling out the ice cream machine. I use it all year long. :)

    • December 10, 2012 at 7:22 AM #

      Oh it’s so good! If you like cinnamon, you would probably like this! It’s a lighter version of ice cream….it’s not as rich as dairy that you may be used to. But it also doesn’t leave that bloated stuffed feeling either : My hubby still loved it and he’s an ice cream connoisseur! Haha, I don’t blame you…it just dropped in the 40′s tonight and I can’t wait to make more tomorrow :)

  8. December 10, 2012 at 8:39 AM #

    looks soooooo good. Its summer here so I have to make these :) Thanks for sharing… also your photo and presentation look as always very good….

    • December 10, 2012 at 3:00 PM #

      Oh enjoy Thom!! Thank you so much! You’re so sweet to say that :)

  9. December 10, 2012 at 9:19 AM #

    You’re not crazy for posting ice cream in December – perfect timing for Australia! This looks beautiful. I thought I’d tasted every ice cream flavour available but I’ve never actually had cinnamon! Love the addition of sea salt. I can almost taste it. YUM.

    • December 10, 2012 at 3:02 PM #

      Oh thank you so much Saskia!! I’m so glad I decided to do cinnamon because there are several mentioning they’ve never had it!! It’s like a cold version of a cinnamon roll! Yummy! :)

  10. December 10, 2012 at 2:25 PM #

    Looks amazing, festive ice cream! Ice cream is for all seasons in my book. We had some the other night, {I am in Switzerland at the mo} and we’ve had SO MUCH snow!.
    Lovely photographs xxxx

    • December 10, 2012 at 3:05 PM #

      Thank you so much for the compliebt on my photos!! :) Wow, Switzerland…brrr! Yeah, we hardly ever get to see snow here in Texas. I sure wish it snowed more often! It certainly would make it feel more like the holidays. Oh well! I agree though, no matter the weather..I’m eating ice cream!!

  11. December 10, 2012 at 2:56 PM #

    Brandi! This is perfect. I am cooking my boyfriend a belated anniversary dinner tonight and meant to pick up some ice cream at the store, but forgot…and I REALLY don’t want to have to squeeze it in tonight. Do you think I could use almond milk here instead of coconut milk? I have plentiful cartons of Almond Breeze/Silk almond milk, but no coconut milk unfortunately :(

    • December 10, 2012 at 3:07 PM #

      Hey Erica!! Sure, I don’t see why not! It might be a little less “creamy” but still good nonetheless!! Do you have an ice cream maker? You better make it early in the day if you do decide to make it so it’s chilled and ready to churn in the machine and then set up a bit in the fridge by tonight :) Happy anniversary girl!!

    • December 10, 2012 at 3:34 PM #

      Oh and if you have any cans of coconut could add in a small amount of the cream (and decrease that amount of almond milk) from the top of the can to the almond milk..that will make it creamier. I used almond milk as my base for my peanut butter chocolate chip recipe on my site. The peanut butter helped make it creamy. Just make sure to use an ice cream scooper…once the ice cream hardens, it’s much easier to scoop out and eat that way. Or just eat it as soft serve from the machine..yum! Let me know if you try it :)

      • December 10, 2012 at 4:06 PM #

        Oof I do have an ice cream maker, but unfortunately I’m already at work! I’ll see if I have time to whip it up tonight…maybe it can chill/churn while we’re eating dinner!

        And ah, did you use all full-fat coconut milk in this recipe? The cream from the top would definitely make it creamier (I was wondering how in the world you got yours to look so amazing!) Mmm I’ll have to check out your pb choc chip recipe!! The only problem for tonight is that I want to top a molten chocolate cake, and I kind of wanted a plain vanilla…but we shall see if the cake even happens lol :)

        Thanks so much for your quick response!!

    • December 10, 2012 at 4:12 PM #

      Oh good! Glad you have an ice cream maker!! I used regular coconut milk from the carton in the refrigerated section. Not sweetened or low fat. So Delicious brand. It works perfectly for ice cream because it has a bit more far in it than almond and is flavorless. Almond has a stronger flavor which is suited well with the peanut butter ice cream. It will need at least a couple hours to chill first in the fridge before churning…just make sure it’s cold! Let me know if you do it. Have a wonderful evening! :)

    • December 12, 2012 at 7:03 PM #

      Hey Erika! Did you get a chance to make the ice cream? Just curious Hope you guys had a great anniversary :)

      • December 12, 2012 at 8:00 PM #

        Ohhh I didn’t. I didn’t even make dessert, actually. Ugh I got home and everything was just going wrong…I ended up whipping up some quinoa and black rice at the last minute to make a “mixed grain pilaf” instead of a barley risotto because my barley wasn’t really risotto-ing…etc. Anyway! I am determined to try your pb ice cream some other time because it looks super delish!

    • December 13, 2012 at 5:17 AM #

      Aww I’m sorry to hear your evening didn’t go as planned but that pilaf sounds like some deliciousness though!!! :)

      • December 13, 2012 at 3:13 PM #

        Aww thanks :)

  12. December 10, 2012 at 3:08 PM #

    Wow! This look so good and exotic. I can never imagine cinnamon ice-cream. you are so creative. I would love to try it.

    • December 10, 2012 at 3:29 PM #

      You’re so kind to say that Danny, thank you! I’m shocked so many haven’t had cinnamon ice cream before. It’s fabulous…it’s always been a favorite of mine but I LOVE cinnamon! It’s a lighter version, still creamy, but not weighed down with yolks like a lot of traditional ice cream. Which I like because I don’t feel sick afterwards, haha….it’s yummy. Enjoy! :)

      • December 11, 2012 at 10:36 AM #

        Cinnamon is a common spice in Asia and I am ashamed that it wasn’t being explored enough into ice-cream. Thank you for sharing this recipe. I am going to surprise many people over here. :-)

    • December 12, 2012 at 7:05 PM #

      Absolutely! I hope you enjoy it and the people you share it with. Let me know if you make it :)

  13. December 10, 2012 at 5:50 PM #

    This looks amazing! If I had an ice cream maker I would be in big trouble :) It is still better than anything store bought. Great recipe, thank you for sharing :)

    • December 10, 2012 at 7:50 PM #

      Thank you so much Eva!! Yeah, I’m going to be posting several ice cream creations I’m sure :) It is a phenomenal investment…at least it is a much lower fat version than store bought. :)

      • December 11, 2012 at 4:17 AM #

        You’re very welcome :) Do you mind me asking why one you have? I will look into getting one for sure. I would probably go crazy with it :) Anything home made is always far superior to store bought for sure! You know the quality of your ingredients and there are no stabilizers or preservatives :) I look forward to all your upcoming posts on ice-cream and otherwise :)

    • December 12, 2012 at 7:14 PM #

      Hey Eva! Sure, here is the link to the one I got but there are less expensive versions too! This is just a larger size. You will love it!!

      • December 13, 2012 at 4:27 AM #

        Thank you so very much! The price is great! I hope it’s the same in Canada. They mark everything up here, it is ridiculous. It looks like a really great ice cream maker and a simple, clean design which I like. I really appreciate you sharing the link with me.

  14. December 10, 2012 at 6:09 PM #

    Brandi these look delicious!!! I have never made icecream with coconut milk (and I just bought a couple of cartons yesterday!). It is also still quite warm in Mexico so perfect for the holidays (I am still in shock of a warm winter after living in London for a decade!)

    • December 10, 2012 at 7:52 PM #

      Thank you so much Paola!! It was seriously yummy! Im making more today! I prefer it over any other milk for homemade ice cream because it does have some fat in it…making it creamier. I hope you enjoy it, if you make it! Wow…London…brrr!!!

  15. December 10, 2012 at 10:15 PM #

    This looks wonderful! What a great recipe and a fantastic flavor…it was hot until today here in KY, too….from high’s in the 70′s to cold, rain-mixed-with-snow showers…brrr! Enjoy the WARM!

  16. December 11, 2012 at 4:14 AM #

    It’s NEVER too cold for ice cream!! I want some of this sooo bad, and I want that spoon too!! So cute!

    • December 12, 2012 at 7:07 PM #

      Thank you Brittany! I agree…never too cold…ice cream is super yummy year round. I know, isn’t it cute…matches the sprinkles perfectly! Ha! :)

  17. December 11, 2012 at 6:10 PM #

    I’m freezing right now! It’s so cold! IBut ‘m definitely saving this for summer! Pinning! xx

    • December 12, 2012 at 7:08 PM #

      Thank you Somer!! It wil be hot soon enough so you can enjoy it! :)

  18. December 11, 2012 at 9:57 PM #

    This sounds and looks divine – what a perfect idea – cinnamon ice-cream!!!
    Can’t wait to try this recipe Brandi!!

    • December 12, 2012 at 7:10 PM #

      Thanks so much Anne!! Soo delicious!! Like a cinnamon roll turned into ice cream! Enjoy!

  19. December 12, 2012 at 5:59 PM #

    Oh my gosh I bet this is awesome!!

  20. December 15, 2012 at 5:15 PM #

    Brandi, I LOVE this!!! Question: why can’t you use regular unsweetened coconut milk from a can? what’s the difference?

    • December 15, 2012 at 6:01 PM #

      Thank you Alice!! I guess you could but I haven’t tried it..the canned kind is much thicker and has a much more prominent coconut flavor than the carton so that’s why I don’t use it. However, you could totally use some of it in exchange for the regular, like maybe 1/2 cup and it would definitely make it creamier! I’ve done that before. I just prefer not to use all of it. :)

  21. December 18, 2012 at 6:43 PM #

    Waw! What an amazing, tasty & well flavoured ice-cream, my friend! :) Looks fab!

  22. January 16, 2013 at 3:44 AM #

    I think this sounds amazing. I can just see this atop a warm apple pie. What a delicious surprise and treat! Thanks for posting, I have been looking for a recipe to encourage me to get my ice cream maker out of our cold room!

    • January 16, 2013 at 4:51 AM #

      Thank you so much Adriana!! I love cinnamon so much. This is sweet and bursting with cinnamon flavor…truly a treat and I top it on my apple crisp, so your idea is right on!! Thank you for your comment! :)


  1. Apple Cinnamon Pecan Crisp-Gluten Free | The Healthy Flavor - December 9, 2012

    [...] Served alongside my homemade Cinnamon Ice Cream…..mmmmm. [...]

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