Serves 6
60 min
Cinnamon Swirl Granola Ice Cream
Recipe GLPR21240c31ebc23f
A creamy, dairy-free ice cream infused with warm cinnamon spice and crunchy granola swirls. Made with coconut milk and thickened with gelatin, this rich dessert delivers a smooth texture with delightful textural contrast. Perfect for a refreshing treat that's both indulgent and plant-based.
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Ingredients
2 cans coconut milk (13.5 oz each), full-fat
1 teaspoon ground cinnamon
1/2 cup Cinnamon Swirl Paleo Krunch granola
1/2 cup coconut sugar
4 large egg yolks
1 tablespoon unflavored gelatin powder
1/4 teaspoon sea salt
1 tablespoon pure vanilla extract
Directions
Pour coconut milk into a medium saucepan and add ground cinnamon, sea salt, and vanilla extract. Heat over medium-low heat, stirring occasionally, until the mixture is hot and fragrant (about 3-4 minutes); do not boil.
While the coconut milk heats, whisk together egg yolks and coconut sugar in a separate bowl until well combined and pale, about 1-2 minutes.
Slowly pour the warm coconut milk mixture into the egg yolk mixture while whisking constantly to temper the eggs and prevent them from curdling.
Sprinkle the gelatin powder over the mixture and whisk continuously until the gelatin is completely dissolved and no lumps remain, about 1-2 minutes. Remove from heat.
Allow the mixture to cool to room temperature, then transfer to a clean bowl, cover, and refrigerate for at least 30 minutes until well chilled.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions for 20-30 minutes, until the mixture reaches a soft-serve consistency. Gently fold in the Cinnamon Swirl Paleo Krunch granola during the final moments of churning.
Serve immediately as soft-serve ice cream, or transfer to a freezer-safe container, cover, and freeze for firmer scoops.
