Print

Paleo Cinnamon Ice Cream (AIP | Vegan | Keto)

Paleo Cinnamon Ice Cream
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This creamy, dairy-free Paleo Cinnamon Ice Cream is a guilt-free indulgence! Perfectly spiced with cinnamon and sweetened naturally, it’s ideal for AIP, vegan, and keto diets. Whether you’re craving a refreshing summer treat or a cozy winter dessert, this recipe is quick, easy, and endlessly satisfying.

Ingredients

Scale
  • 2 cups creamy coconut milk (or heavy cream/probiotic sour cream for GAPS)
  • 1 cup water (for the perfect texture)
  • ½ cup maple syrup or raw honey (Keto option: liquid allulose)
  • 1 tablespoon pure vanilla extract (optional but recommended)
  • 1 teaspoon ground cinnamon

Instructions

  1. Blend Ingredients: Combine coconut milk, water, sweetener, vanilla extract (if using), and cinnamon in a blender. Blend for about 10 seconds until smooth. Avoid over-blending if using heavy cream to prevent it from turning into butter. Alternatively, whisk by hand until fully mixed.
  2. Prepare Ice Cream Maker: Pour the mixture into a pre-frozen ice cream maker bowl. Churn according to your machine’s instructions (typically 20–25 minutes) until the mixture reaches a soft-serve consistency.
  3. Freeze for Firmer Texture: For a scoopable texture, transfer the churned ice cream to an airtight container. Cover the surface with parchment paper to prevent ice crystals and freeze for 1–2 hours before serving.

Notes

Serving Suggestions:

  • Scoop into bowls or cones and sprinkle with extra cinnamon for garnish.
  • Pair with paleo brownies, cookies, or fresh fruit for a complete dessert.

Tips & Tricks:

  • Freeze your ice cream maker bowl overnight for best results.
  • Vanilla extract enhances flavor and makes stored ice cream easier to scoop.

Storage:

Store in an airtight container in the freezer for up to 2 weeks. Let it sit at room temperature for 5–10 minutes before scooping to soften.

Find it online: https://icecreamin.com/paleo-cinnamon-ice-cream/