• Leslie

Cinnamon "Nice" Cream

Updated: Oct 16, 2019


I've been playing with "nice" cream recipes in anticipation of warmer months ahead and this one is by far my favorite so far! All you need is a few simple ingredients, a good blender, and an ice cream maker, you're good to go.


Most store bought ice creams are loaded with ingredients that can wreak havoc on our health. Refined sugar (which is more addictive than cocaine!), is widely considered to be at the root of many common health issue. Short term conditions like mood swings, acne, PMS, and inflammation to more serious long term health problems like adrenal fatigue, depression, infertility, neuropathy, insulin resistance and Type 2 diabetes and even Alzheimer's disease have all been associated with refined sugar consumption. In addition, traditional ice cream is often made with low quality milk and eggs, which are inflammatory, also potentially causing health problems with regular consumption. You may even find other unwanted ingredients on labels including flavorings and preservatives. If you do tend to buy store bought, be sure to read the labels carefully, or just try making this one from scratch, you won't be sorry!


This recipe is surprisingly easy...just blend the ingredients together and mix in the ice cream maker until it reaches the consistency you like. Store in freezer for at least an hour before use. Flavor secret is to grind your own cinnamon using use whole sticks in a spice/coffee grinder.


Cinnamon “Nice” Cream


Ingredients:

1 can coconut milk (can use light)

1 cup cashews, soaked about 4 hours

1 ½ Tbsp Ceylon cinnamon (preferably freshly ground - about 1 stick in a spice grinder)

¼ - ½ cup maple syrup (can sub with date syrup)

2 tsp coconut oil (use refined if you prefer less coconut flavor)

1 tsp cacao butter (I use Navitas brand)

1/2 tsp apple cider vinegar (I like Bragg's with a mother)

¼ tsp salt

½ tsp arrowroot powder

cacao nibs for garnish, optional


Directions:

1) Drain and rinse cashews. Combine all ingredients in a blender and mix until smooth.

2) Put mixture into a well frozen ice cream maker tub (should be in freezer for at least 8 hours) and turn machine on. Watch and turn off when desired consistency is reached. Store in freezer for at least an hour or until ready to use, that's all!


Hope you enjoy this as much as I do, Leslie

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