I’ve got the best news!
I created a crazy easy no-churn ice cream made with just a handful of organic, plant-based ingredients. (thanks, So Delicious!)
This frozen treat is full of sweet cinnamon, fragrant vanilla, caramel-ly dates, and is easily whipped up in a high-speed blender.
It’s similar to this ice cream from last year, but doesn’t require you to order fancy coconut cream online. And I actually prefer an almond base over coconut these days 😉
So go find yo’self some cute little sugar cones and prepare your ice cube trays for some crazy good homemade ice cream that you will be very reluctant to share!
Without further adieu . . .
No-Churn Cinnamon Vanilla Ice Cream (sugar free, vegan, paleo)
1 c so_delicious organic unsweetened original coconut creamer (sold in quarts by the nut milk)
1 c so_delicious organic almond milk (vanilla or unsweetened)
5 large dates, pitted and soaked
2 heaping tablespoons cashew butter
To taste: cinnamon, vanilla & stevia
Blend the almond creamer, almond milk, dates, stevia, salt, and cinnamon in a blender. Note: it should taste very sweet. The flavor mellows quite a bit once frozen!
Pour into 2 regular-sized ice cube trays and freeze until solid.
Pop out the frozen cubes and add them to the blender or food processor. Allow to thaw slightly – 10 minutes or so. (NOTE: ideally it is best to do this step the same day you are going to eat it for the best results, but the ice cream will hold up in the freezer for 10-12 days)
Blend on low to medium speed until the cubes are mostly broken down. Blend on high for a few seconds to get the ice cream completely creamy.
Optional: stir in any mix ins you wish at this point.
Add the frozen ice cream to a shallow glass dish. Enjoy immediately or freeze until ready to eat. Depending on your freezer temperature you may need to thaw the ice cream 10-15 minutes in the fridge before scooping.
Like all ice cream, this is a great addition to brownies, cookies, and a yummy foundation for a sundae.