This was my first venture into non-banana nice cream. What is nice cream, you ask? Traditionally, it is a vegan recipe for ice cream that usually involves frozen bananas pureed with various additives such as peanut butter, cocoa powder, fruit, etc. I have tried several variations that involve a frozen banana, although most recipes seem to taste more like a smoothie to me – not that there’s anything wrong with that! These recipes didn’t really cut it if I was looking for something more ice cream-like and indulgent. This is actually one of my favorite desserts I have ever made. Ice cream is one of my favorite foods, and this recipe is just as, if not more, creamy and delicious as home made ice cream. If you’re a fan of coconut, this recipe is a must.
I had some leftover canned coconut milk from making my favorite Lentil Coconut Curry that I used for this recipe. You do not need an ice cream maker for this recipe, although it would probably work if you used one. I have an ice cream maker, but wanted to test out the ice cube tray method.
Cinnamon French Toast Coconut Nice Cream for One
- 3/4 cup canned coconut milk
- 1-2 tablespoons maple syrup, depending on preference of sweetness. (I really like agave maple syrup, so that’s what I used!)
- 1/4 teaspoon cinnamon
- 1/4 cup milk of choice (I used almond milk)
- splash of vanilla extract
- dash of salt
- cinnamon sugar for serving
- Mix together the coconut milk, syrup, cinnamon, vanilla, and salt. Pour into an ice cube tray and freeze until solid, at least 6-7 hours. Blend ice cubes with milk of choice in a blender, Vitamix, or Magic Bullet. You can put back in the freezer for 20-30 minutes for a firmer ice cream. Top with cinnamon sugar and a splash of syrup, if desired. Enjoy!