swirling cinnamon ice cream (Edit recipe)

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This cinnamon swirl paleo ice cream is a tribute recipe to my mom and Makenna’s grandma, DeVona. Basically, she loved cinnamon candy, think “Red Hots” so this flavor choice seemed like a win and it's one that she would have enjoyed.

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PREP TIME

30 minutes

COOK TIME

—

INGREDIENTS

Serves: 8

Ingredients

ice cream

26 oz Coconut Milk, 2 cans full fat organic, or milk of choice
4 whole Egg Yolk, room temperature
.25 cup Pure Maple Syrup
.25 cup Maple Sugar
.25 tsp Redmond Real Salt
.25 tsp Ground Cinnamon
2 tsp Pure Vanilla Extract
10-12 pinch Cinnamon Essential Oil, 6-8 drops, I like the doTERRA cinnamon bark or cassia essential oil

cinnamon swirl

6 Tbsp Pure Maple Syrup
.25 cup Salted Butter
2 Tbsp Coconut Milk, full fat, or milk of choice
2 tsp Ground Cinnamon
6-8 pinch Cinnamon Essential Oil, 6-8 drops, I like the doTERRA cinnamon bark or cassia essential oil
.125 tsp Redmond Real Salt

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Process

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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

In a medium sized saucepan, add coconut milk, egg yolks, maple syrup, maple sugar, cinnamon and salt, whisk well to ensure all egg yolks are completely combined.
Place on stove top over medium heat, warm while stirring constantly until mixture thickens and will coat the back of the spoon. Usually about around 4-6 minutes, do not let the mixture boil, this will curdle the eggs.
Remove from heat and pour mixture through a fine mesh sieve into a glass container. Stir in vanilla then place in the refrigerator for 15-20 minutes. Remove from the fridge and whisk again really well. Lay a piece of plastic wrap directly on top of the mixture, this will keep a film from forming on the top.
For optimal texture we like to refrigerate our ice cream base overnight so it’s completely cooled. But you could make this in the morning and freeze it later in the evening, just be sure it’s completely cooled before freezing.
Make cinnamon swirl by combining all ingredients in a small saucepan and warm, whisking until completely combined. Remove from heat and set aside to cool, room temperature is best for swirling.
Freeze ice cream according to the manufacturer’s directions in your favorite ice cream maker. We use a Cuisinart brand and it takes about 20-22 minutes to get the job done. While ice cream is freezing, select a shallow, freezer safe container to place it in, you’ll want it shallow so that swirling in the cinnamon swirl is easier.
When ice cream is done, scoop about half into the container and drizzle about 2 tablespoons cinnamon swirl on top, going back and forth. Scoop the rest of the ice cream on top of that and drizzle a couple more tablespoons of cinnamon swirl. Take a butter knife and run/fold cinnamon swirl drizzle into ribbons throughout the ice cream. Place in the freezer to firm up. Use the remaining cinnamon swirl to drizzle on top when you serve.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	307
Fat:	24 g
Carbohydrates:	22 g
Protein:	2 g
Cholesterol:	107 g
Sodium:	143 mg
Fiber:	0 g
Sugars:	17 g
Calculated per serving.