Cinnamon Coconut Swirl Ice Cream
Dive into the dreamy indulgence of Cinnamon Coconut Swirl Ice Cream—an irresistible fusion of creamy coconut milk, warm cinnamon, and a touch of caramelized brown sugar. This dairy-free delight is crafted with a luscious coconut base thickened to perfection, then swirled with a cinnamon-sugar ribbon for a sweet-spiced twist. Perfect for vegans and dessert enthusiasts alike, this recipe combines the comfort of homemade ice cream with a sophisticated flavor profile. With just 20 minutes of prep time and minimal effort, you’ll create a dessert that’s as visually stunning as it is delicious. Serve it solo or pair it with warm pie for a truly unforgettable treat.
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Recipe Information
Ingredients
- 800 ml Full-fat coconut milk
- 100 g Granulated sugar
- 2 tsp Vanilla extract
- 2 tsp Ground cinnamon
- 80 g Brown sugar
- 2 tbsp Cornstarch
- 2 tbsp Cold water
- 0.25 tsp Sea salt
Instructions
In a medium saucepan, combine the coconut milk, granulated sugar, and sea salt over medium heat. Stir occasionally until the sugar fully dissolves, about 3-4 minutes. Do not let the mixture boil.
In a small bowl, mix the cornstarch with the cold water until thoroughly combined to create a slurry.
Slowly pour the cornstarch slurry into the saucepan while stirring constantly. Continue cooking on medium heat for 4-5 minutes until the mixture thickens slightly and coats the back of a spoon.
Remove the saucepan from heat and stir in the vanilla extract. Allow the mixture to cool completely to room temperature before chilling it in the refrigerator for at least 2 hours (preferably overnight).
In a small bowl, combine the brown sugar and ground cinnamon to create the cinnamon swirl mixture. Set aside.
Once the ice cream base is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes.
During the last 5 minutes of churning, slowly add the cinnamon and brown sugar mixture. Avoid fully mixing it in to preserve the swirl effect.
Transfer the churned ice cream into an airtight container, layering and gently folding if more swirl is desired. Cover the surface with parchment paper and seal the container.
Freeze the ice cream for 4-6 hours until firm. When ready to serve, let it sit at room temperature for 5 minutes before scooping.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 104 mg | 5% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 34.2 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 393 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
