Why You Should Use Freshly Grated Cinnamon (and Cinnamon Coconut Ice Cream with Candied Cinnamon Cashews)
  • 3 ½ cups of full fat coconut milk or cream
  • 2 teaspoons vanilla extract (gluten-free, if needed)
  • 2-4 teaspoons cinnamon (2 if using pre-ground cinnamon, as I found pre-ground overpowers more quickly)
  • ¾ cup pure maple syrup
  • Candied cashews:
  • 2 tablespoons coconut oil
  • 2 tablespoons coconut sugar
  • ½ teaspoon cinnamon (1/4 teaspoon if using pre-ground cinnamon, as I found pre-ground overpowers more quickly)
  • ¾ cup cashews (I prefer cashew pieces)
  1. In a small pan (I prefer cast iron), melt the coconut oil and coconut sugar together. Add the cashews and the cinnamon and cook over medium heat until the cashews are starting to brown. Pour the entire contents of the pan into a heat safe bowl, and allow the cashews to completely cool. The caramel-like sauce from the oil and sugar will harden on the cashews (and what doesn’t harden on the cashews makes delicious little morsels on their own for the ice cream!). After it has cooled completely, break apart the cashews, if needed.
  2. Combine the rest of the ice cream ingredients together, and whisk. If using fresh cinnamon, start with 2 teaspoons and go from there, taste testing your way to desired flavor. If using pre-ground, start with 1, and then taste test up to 2 teaspoons.
  3. Make in your ice cream maker according to the manufacturer’s instructions, adding the cashews in the last minute of the ice cream cycle, and then scrape into a container for the freezer.
  4. Let the ice cream ripen in the freezer, preferably at least 24 hours (if not longer), and then serve. The ice cream will be hard, so allow it to soften at room temperature for at least 20 minutes before scooping.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/homemade-cinnamon-ice-cream-dairy-free-fresh-cinnamon/