Cinnamon Ice Cream

Grain free, Dairy free, Egg free and low in sugar.

I used Ceylon Cinnamon for its health benefits.

INGREDIENTS

2 cans full-fat coconut milk

6 Tbsp cashew butter

1/4 c brown Swerve (or monk fruit)

4 tsp Ceylon Cinnamon (more or less to taste preference)

Pinch Sea Salt or Real Salt

1 Tbsp pure vanilla

2 Tbsp Ciroc Vodka

1 Tbsp Sunflower Lecithin

1/2 c raw honey

1/2 - 3/4 c Cocoa powder

1 tsp Xanthan Gum

DIRECTIONS

Combine all ingredients in a high-powered blender (I use my Vitamix).

Let chill in the fridge for a least a couple hours. This will thicken as it cools.

Before pouring into the ice cream machine, blend again just enough to make mixture pourable.

Pour into your ice cream maker. Process until it reaches desired consistency. This takes about 15-20 minutes in my machine.

Serve immediately or put the mixture in a freezer-safe container (I recommend a glass Pyrex dish). Place in freezer.

NOTES

What I love best about this recipe is that you can scoop it immediately upon getting it out of the freezer - no need to allow time to thaw it out. After much trial and error, I found the combination of vodka, lecithin, honey and xanthan gum all allow for this to happen. You can leave any of those ingredients out, but it will affect how hard it is upon freezing. These ingredients also allow for a very creamy texture.