Chocolate Cinnamon Ice Cream
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Chocolate Cinnamon Ice Cream

Submitted by: June melton

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Servings: 8

Rich and creamy coconut milk ice cream!


    3 1/2 c. canned coconut milk

    1/2 c. coconut sugar

    3/4 c. cacao powder

    1 tbsp. arrowroot powder

    1 tsp. vanilla extract

    1/4 tsp. sea salt

    1/2 tsp. cinnamon


Put all the ingredients in a blender and mix well. Add coconut sugar and cacao to taste, remembering to make it a little sweeter than you like because freezing will make it less sweet. The cinnamon is optional, and a mocha could be made with the addition of a little instant coffee instead. When blended, put the mix in the refrigerator for at least 2 hours to chill. Freeze it in a 1 quart countertop ice cream maker. Eat some now as soft serve ice cream, then store the leftovers in the freezer with saran wrap on top to prevent crystals from forming. Take it out of the freezer to soften about 30 minutes before serving. I have also made strawberry by leaving out the cocoa and cinnamon, and putting in diced strawberries.