A smooth creamy ice cream flavoured with cinnamon is a must for cinnamon lovers. The warm spice makes this low carb ice cream a great dessert. It’s almost an ice cream version of apple pie, without the apple.
Although I used my ice cream maker for this, it can be made without one too. To be honest, I was not too happy with the ice cream churning as the texture so like a soft serve ice cream and I wanted it a bit harder. So, I popped the cinnamon ice cream into the freezer and finished it there.
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There is a great ice cream shop in St Lucia that I pop into to look at their range of flavours. They have a couple of sugar free flavours too which I enjoy and makes sure I don’t stray down the sugar path. They change their flavours regularly and have some great flavours during holidays. The rum punch one will be forever in my memory. When I saw the cinnamon ice cream, I had to have a taste. My taste-buds did a happy dance and off I went home to make a low carb version.
For this cinnamon ice cream, I simply used ground cinnamon. You could perhaps add a cinnamon stick to the cream as you are heating it, but I thought that it would be a lot easier just to use ground cinnamon.
This cinnamon ice cream would be amazing with a side of apple pie, but carbs. So that’s a no. However, a slice of low carb ginger cake topped with this cinnamon ice cream would be a hug in a bowl! Or just scoop yourself a bowl of ice cream and enjoy it by itself.
A warm spicy low carb ice cream
- 2 cup Cream Heavy/Whipping
- 1 cup Coconut milk tinned
- 3 Egg yolks
- 1/2 cup Erythritol
- 1 tablespoon Cinnamon ground
- 1 shot Vodka optional
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Pour the cream and coconut milk in a saucepan on a medium heat. Do not let it boil but heat it for about 3-5 minutes.
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As the cream is heating, whisk the eggs and erythritol together.
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Remove the cream from the heat and gently pour into the egg mixture. Whisk until combined.
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Add the cinnamon to the cream and stir thoroughly.
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Pour this mixture back into the saucepan on a medium heat and whisk for 5 to 10 minutes until the mixture starts to thicken slightly.
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Remove from the heat.
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Add the vodka and stir (optional).
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Allow to cool or place in the fridge for faster cooling.
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Pour into the canister of an ice-cream maker and churn according to manufacturer’s directions. If you don’t have an ice cream maker, place in the freezer. Remove every 30 minutes to stir to distribute the ice crystals until frozen consistency is obtained. Can take about 4-5 hours.
Makes 8 Servings
Nutritional Info per serving: 182 Calories, 19g Fat, 2g Protein, 3g Total Carbs, 1g Fibre, 2g Net Carbs
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
4 Comments
Mike Russ
July 31, 2018 at 8:00 pmPowdered or granular for the erythritol?
Angela Coleby
August 1, 2018 at 8:05 amI used granular.
kathie
July 27, 2018 at 10:59 amWhat is ‘tinned’ coconut milk?
Angela Coleby
July 27, 2018 at 11:16 amI purchase my coconut milk in tins, rather than the cardboard containers. Simply because that’s what my supermarket sells.