Caramel-Cinnamon Ice Cream


Caramel-Cinnamon Ice Cream with Black Gingerbread Chunks


1 Cup Coconut Milk
2 Cups Vanilla Soy or Coconut Creamer
1 Cup Vegan Caramel Sauce (see vegan caramel recipe)
1 Teaspoon Ground Cinnamon
Pinch Salt
2 Tablespoons Corn Starch
2 Teaspoons Vanilla Extract

1 Heaping Cup Bite-Sized Black Gingerbread Cubes (see recipe)


This ice cream is really easy as can be; Combine the coconut milk and creamer in a medium sauce pan, along with the caramel, cinnamon, salt, and corn starch. Whisk vigorously to combine and beat out any lumps. Turn on the heat to medium, and whisk occasionally until it just comes up to a boil and has thickened significantly. Cool completely and add the vanilla. Chill thoroughly before churning in your ice cream maker according to the manufacturer’s instructions, adding in the gingerbread chunks in the last 5 minutes of churning. Transfer to an air-tight container, and freeze solidly for at least 4 hours before serving.

source : bittersweetblog


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s