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Cinnamon Ice Cream (No Eggs or Dairy!)

By Holly Darnell, RD

June 25, 2024

Some type of fruit, chocolate or plain vanilla tend to dominate the ice cream flavor landscape. But what about cinnamon ice cream? This trending ice cream flavor marries well with so many other desserts, like pie or cobbler, and also can “perform” outside of just as a summer dessert.

With this recipe, you’ll see that you can also make cinnamon ice cream without eggs or any dairy. You also don’t need an ice cream maker for this no-churn cinnamon dessert.

It also leverages Multi Collagen Advanced Lean powder (cinnamon flavor) to give this ice cream more protein and metabolism boosting power.

It’s also delicious. Let’s get to it.

Cinnamon Ice Cream Ingredients

Instead of half and half, heavy cream and whole milk, you’ll going to use healthier, nondairy fats like raw cashews and coconut cream.

Cashews works well as an ice cream base because they don’t impart a lot of flavor except for a slight cashew taste. Plus they’re loaded with minerals and fatty acids that support healthy weight management.

Is coconut cream the same as coconut milk? No, as coconut cream has a higher fat content and makes for an even creamier ice cream. Canned, it typically is made of four parts shredded coconut to one part water — while coconut milk is thinner, with one part shredded coconut to two parts water.

Like cashews, coconut also doesn’t impart tons of flavor, which is where go next: cinnamon. Ideally, you use ceylon cinnamon. While cinnamon cassia is the most used type of all, ceylon cinnamon is considered the true or real cinnamon. Lighter colored with a more delicate, citrusy taste, it’s more expensive because of its superior flavor, quality and benefits.

Ceylon is also the flavor used in Multi Collagen Advanced Lean powder. A collagen powder from 10 food-based sources, this brand new collagen powder is a healthy weight management* supplement designed to help you burn calories and boost your metabolism.

It features a proprietary fat loss blend (that includes organic ceylon cinnamon), with select ingredients are backed by multiple clinical studies.

*In addition to a healthy diet and lifestyle, including regular exercise.

Lastly, for some sweet and salty taste, we use maple syrup and sea salt.

How to Make Cinnamon Ice Cream

First, the day before, place the raw cashews in a small bowl. Fill with enough water to cover the cashews. Allow them to soak overnight at room temperature.

Also, if you want to use coconut milk rather than coconut cream, simply place two 14 ounce cans in the refrigerator overnight. Use it the next day in the cinnamon ice cream recipe.

The following day, drain and rinse the cashews in a colander.

Place a freezer friendly loaf pan in the freezer and allow to freeze for 30 minutes.

In a high-speed blender, add in the cashews, coconut cream (or refrigerated coconut milk), cinnamon, Multi Collagen Advanced Lean powder, sea salt, maple syrup and vanilla extract. Blend on high for one minute, until smooth and creamy, scraping down the sides so that everything is incorporated.

Pour mixture into the frozen container and place in the freezer. Allow the ice cream to set for 45 minutes, then remove and stir with a rubber spatula to churn the ice cream.

Place back in the freezer and cover with plastic wrap. Continue this process two more times. Then continue to freeze for an additional four hours, best if overnight.

Before serving, allow to thaw for 15 minutes.

Questions

How long does this ice cream keep in the freezer?

Ice cream can be kept in the freezer in a stored container for up to two months.

Can other flavors be added to this cinnamon ice cream?

Spices such as ginger, nutmeg, cardamom and cloves also can enhance the flavor of this dessert.

What’s the best way to serve this ice cream?

Cinnamon ice cream is great by itself, with a few berries or even in an ice cream cone. If you want to get more indulgent, put between two cookies or drizzle some melted dark chocolate over this cinnamon treat.

Want to get extra fancy? Serve it next to our Mexican chocolate cake!

Other Homemade Nondairy Ice Creams

• Tropical ice cream

• Chocolate ice cream

• Vanilla bean ice cream

• Salted caramel ice cream

• Protein ice cream

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.