Sugar-Free Cinnamon Ice Cream
Indulge guilt-free in the creamy delight of Sugar-Free Cinnamon Ice Cream, a decadent homemade treat that’s both rich in flavor and free of added sugar. Perfect for those seeking a healthier dessert option, this recipe combines the lusciousness of heavy cream and whole milk with the warm, comforting spice of ground cinnamon, all sweetened with a sugar substitute like erythritol or monk fruit. The custard base, skillfully thickened with egg yolks and infused with vanilla extract, ensures a luxurious texture while keeping the preparation straightforward. Ideal for diabetics or anyone cutting back on sugar, this recipe yields six servings of cinnamon-spiced perfection that can be enjoyed alone or paired with your favorite sugar-free toppings. Easy to prepare and even easier to love, this creamy, smooth ice cream strikes the perfect balance between wholesome ingredients and irresistible flavor.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar substitute (like erythritol or monk fruit sweetener)
- 2 teaspoons Ground cinnamon
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 4 large Egg yolks
Instructions
In a medium saucepan over medium heat, combine the heavy cream, whole milk, and granulated sugar substitute. Stir frequently until the mixture begins to steam but does not boil.
In a separate bowl, whisk together the egg yolks until they are light and slightly thickened.
Temper the egg yolks by gradually adding about 1/2 cup of the hot cream mixture to the yolks, whisking constantly.
Slowly pour the tempered egg yolks back into the saucepan with the remaining cream mixture, stirring constantly.
Reduce the heat to low and continue to cook the mixture, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon.
Remove the saucepan from the heat and stir in the ground cinnamon, vanilla extract, and salt until well combined.
Transfer the custard to a bowl and cover the surface with plastic wrap to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight until completely chilled.
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions, typically about 20 minutes or until it reaches a soft-serve consistency.
Transfer the churned ice cream into an airtight container and freeze for an additional 2 hours or until firm.
Serve the sugar-free cinnamon ice cream in bowls or cones and enjoy!
Nutrition Facts
Calories |
1994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 107.0 g | 535% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 196.0 g | 71% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 12.8 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 444 mg | 34% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 471 mg | 10% | |
*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.
