Cinnamon Swirl Granola Ice Cream (Edit recipe)

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When I first switched to a paleo way of eating, one of the food items that was the hardest to give up for me was ice cream. Let me tell you, this came out so well that it may be in danger of being made on a weekly basis.

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PREP TIME

10 minutes

COOK TIME

50 minutes

INGREDIENTS

Serves: 6-8

Ingredients

27 oz Coconut Milk, (2 cans)
4 Egg Yolk
.5 cup Coconut Sugar
1 Tbsp Pure Vanilla Extract
1 tsp Ground Cinnamon
1 Tbsp Unflavored Gelatin
.25 tsp Sea Salt
.5 cup Grain-Free Granola, Cinnamon Swirl Paleo Krunch

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat coconut milk, cinnamon, sea salt and vanilla over medium-low heat in a sauce pan, stirring occasionally.
While coconut milk is heating, whisk together egg yolks and sugar in a separate bowl until evenly combined. Set aside.
Add egg and sugar mixture slowly to coconut milk. Whisking to combine.
Add gelatin and continue whisking until dissolved.
Turn off heat and allow mixture to cool before transferring to a separate bowl.
Cover & refrigerate for about 30 minutes.
Remove mixture from refrigerator and pour into ice cream maker and operate according to instructions. Allow ice cream to churn for at least 20-30 minutes or until it has a soft-serve consistency.
Serve immediately or transfer to a freezer-safe container & cover to serve later.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	330
Fat:	28 g
Carbohydrates:	17 g
Protein:	6 g
Cholesterol:	123 g
Sodium:	115 mg
Fiber:	1 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated for total recipe.