This creamy, cinnamon-spiced ice cream uses plant-based milk as a base so you can satisfy your sweet tooth without using any animal products. It’s naturally sweetened with maple syrup and flavored with several warm spices—cinnamon, ginger, and allspice—giving it a cozy, comforting flavor.
Health Benefits – soy free, gluten free, nut free
Prep: 10 Minutes | Servings: 10-12
Ingredients
2 cups unsweetened plant-based milk
¾ cup maple syrup
2 tsp ground cinnamon
½ tsp ground ginger
⅛ tsp ground allspice
2 tsp pure vanilla extract
Method
- Process all ingredients in a blender.
- Pour blended mix into a container with a lid.
- Place in the freezer for 4–6 hours, or until firm and serve immediately. If frozen for more than 6 hours, the ice cream will solidify and become too difficult to scoop out.
Cooking Tips
This recipe works really well in a Ninja Creami or your favorite ice cream maker. If using a Ninja Creami, just blend all the ingredients until smooth. Then transfer the mixture to the ice cream container and freeze for a minimum of 24 hours before processing.
Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies
Created on 06 Nov, 2024.
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