Cinnamon Spiced Ice Cream


Yield: 10-12 servings

Dairy free and delicious, homemade ice cream recipe.

Ingredients

Preparation

  1. Whisk all ingredients together in a large bowl until combined well. Carefully pour the mixture into the bowl of an automatic ice cream maker, and process according to manufacturer’s instructions. Enjoy immediately, or harden further in freezer for an hour or more.

Vicki Brett-Gach is a graduate of the Plant-Based Nutrition Certificate Program. Vicki is a Certified Vegan Lifestyle Coach and Educator, a Certified Personal Chef, Forks Over Knives Plant-Based Certified and Starch Solution Certified. She is a contributing writer to Vegan Magazine and Honest Cooking, and a chef with the Plant Based Nutrition Support Group (PBNSG.org) team. Vicki coaches individual clients and teaches a variety of heart-healthy vegan cooking classes to groups of all sizes. Connect with Ann Arbor Vegan Kitchen on Facebook and follow her Ann Arbor Vegan Kitchen blog for new recipes.
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