Balanced Cinnamon Coconut Ice Cream.

By Jackie DeKnock  ,   

June 19, 2020

This delicious refreshing, healthy, balanced ice cream option has a light coconut flavour and a crisp bite. Cinnamon is also excellent for balancing blood sugar levels too. Enjoy!

  • Prep: 1 hr
  • 1 hr

    1 hr

  • Yields: 1 Delicious Ice Cream for Dessert


1 cup almond milk

1 ½ cups coconut cream* (cream skimmed from 2 cans full-fat coconut milk)

¼ cup finely shredded unsweetened coconut

1 teaspoon pure vanilla

1 teaspoon Ceylon cinnamon

Himalayan sea salt, to taste

2-4 tablespoons raw, unpasteurized honey (or your preferred sweetener), to taste, less is better of course for your blood sugar levels



A splash of love


In a medium-sized metal bowl, combine all ingredients until well-blended. *Don’t shake the coconut milk prior to opening, separate the heavy cream by skimming from the top of each can.

Place the bowl into a larger bowl filled with ice. Stir once in awhile until mixture is cold, then place mixture in the freezer for about 30 minutes 30 Minutes.

Take it out and whisk, if any ice cream has frozen along the side of the bowl, whisk into the rest of the mixture. Do this as quickly as possible and return bowl to the freezer. Repeat this – whisking the mixture every 30 minutes 30 Minutes until the mixture is frozen. The mixture will eventually freeze enough (promise) to be more or less a soft-serve ice cream texture. Once ready to serve, lightly sprinkle with cinnamon and enjoy the fruits of your labour…you will!