Low Carb Cinnamon Ice Cream

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.

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.

HOW TO MAKE LOW CARB CINNAMON ICE CREAM

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 crumble.  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.

LOW CARB DESSERTS TO SERVE WITH CINNAMON ICE CREAM

Cinnamon Ice Cream

Angela Coleby

A warm spicy low carb ice cream

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 30 mins

Freezing time 6 hrs

Total Time 40 mins

Course Desserts, Ice Cream

Cuisine American

Servings 8 Servings

Calories 182 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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

Instructions

 

• 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.
  
• As the cream is heating, whisk the eggs and erythritol together.
  
• Remove the cream from the heat and gently pour into the egg mixture. Whisk until combined.
  
• Add the cinnamon to the cream and stir thoroughly.
  
• 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.   
  
• Remove from the heat.
  
• Add the vodka and stir (optional).
  
• Allow to cool or place in the fridge for faster cooling.
  
• 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.
  

Notes

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

Nutrition

Serving: 1servingCalories: 182kcalCarbohydrates: 3gProtein: 2gFat: 19gFiber: 1g

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