It’s been a cold winter. Weeks of single digit temps in the North East and, well, we’re sick of it. Yes, it will bring May flowers and bla, bla bla bla, bla….bring on spring!
What better way to warm up a little from the inside than treating yourself to a gigantic bowl of creamy, spicy cinnamon-sugar swirled ice cream?
Last weekend’s 8″ snow was the 4th weekend in a row for frozen precipitation here in D. C. Bob has shoveled our front walk and mercifully cleaned off my car more times than I can count since January. The last thing I need at 4:30 leaving for work is having to clean off ice and snow from my car windows so we both do a lot of prepping when it snows or ices up. This time we had barely gotten last week’s 10 inches pushed aside when here comes another 8. Of course they’ve had it so much worse further north in New England. But that doesn’t make us less grumpy here. I love snow if I can sit by a warm fire, with lots to eat, a cat on my lap and no alarm waiting to go off the next day. That doesn’t happen too often though when it does snow.
Even the cats are getting a little batty without birds and people outside to watch all day. Poor Miss Jules has been taking it out on her brother, seen flopped down mid floor in the background after a 10 minute chase through the house from his sister. Too bad the cats don’t have any cinnamon swirl ice cream to help pass the time like we do!
Spicy Cinnamon Sugar swirls through the creamiest vanilla you’ll ever taste….and no machine needed either.
Just a few hours in the freezer will do. Can you just taste that cinnamon layer?
The inspiration for this recipe came from ice cream perfection over at The Vegan 8.
You’ll need to stop by Brandi’s site to truly appreciate how delicious Vegan ice creams can be.
She has so many to choose from its impossible to decide which to try first. Or try them all right?
- 3 cups full fat coconut milk
- 1/2 cup raw whole cashews
- 1/3 cup pure maple syrup
- 1/4 vegan cream cheese
- 1 tsp. fresh lemon juice
- 1 tablespoon vanilla extract
- 1/4 teaspoon sea salt
- 1 cup cinnamon sugar divided + more for garnish
- In a glass dish or measuring cup, combine cashews, maple syrup, lemon and coconut milk. Cover and let stand in the refrigerator overnight to soften and flavor the nuts. If you want to use an ice cream maker, be sure that the bowl is in the freezer as well per your manufacturer's instructions.
- Transfer the mix to a high speed blender and mix until the nuts have become creamy, more than a minute at least. Add in the vanilla, salt and cream cheese and blend again at least 1 minute.
- If using a machine to firm up the cream mixture, process per your machine's instructions. If you'd like to make this one in the freezer. Freezer the mix in the blender or a large glass bowl for at least 2 hours. Either method, now you have a soft serve texture to your cream.
- Divide the mix in half. Pour one half the mixture into a glass dish, cover and freeze an additional 30 minutes until the top is firm to the touch but not rock hard. Keep the remaining cream in the refrigerator.
- Stir the firmed cream once and smooth out the top again. Sprinkle this layer with half of the cinnamon sugar to cover the top. Freeze again for 30 minutes. Pour the second half of your cream on top of this first layer and freeze again until firm. Top with the remaining cinnamon sugar and freeze another 30 minutes.
- When your ice cream is firm on top, cover with a plastic wrap and then seal your dish to prevent air getting in. Freeze for a few more hours to get a firm ice cream or overnight.
- Ice cream will be best served within a few days of mixing up to prevent ice forming inside your container. For even more spicy taste, top your servings with a pinch of straight cinnamon.
- The layering here is really just for a visual effect for the swirl and although it does separate the vanilla flavor from the spice some, if you'd like to skip all the steps for adding a layer you could just add in the cinnamon sugar before freezing your cream mixture.
- Brandi also has a delicious 'Cinnamon Ice Cream' recipe that's a great alternative as well. Find her recipe for that here: http://thevegan8.com/2012/12/09/cinnamon-ice-cream/
More from my site
- Chopped Broccoli & Spinach Salad with Creamy Tahini Vinaigrette
- Virtual Vegan Linky Potluck #6