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Keto No-Churn Cinnamon Swirl Ice Cream Recipe

Desserts
Gluten Free
Quick Easy
Vegetarian
★★★★☆
4.6/5
(1728 reviews)
By Zylo Nutritionist Team
Keto No-Churn Cinnamon Swirl Ice Cream
Zylo Recipes

Description

Imagine a frozen dessert that captures the essence of autumn, no matter the season. This cinnamon ice cream embodies warmth and comfort in every spoonful. The flavor is a beautiful balance of sweet and spicy, where the aromatic notes of cinnamon dance gracefully with the creamy richness of the ice cream base.

Making this delightful treat is surprisingly simple, and the best part? You don't need any specialized equipment. This recipe is perfect for anyone who wants to enjoy homemade ice cream without the fuss.

The process begins by creating a luscious cinnamon-infused sauce. The warm spice mingles with the sweetness, creating a concentrated burst of flavor that will permeate every inch of the final product. This sauce isn't just about taste; it also lends a beautiful caramel hue to the ice cream, making it as visually appealing as it is delicious.

Once the cinnamon sauce is ready, it's time to prepare the base. A blend of coconut cream and whipped cream creates the perfect canvas for our star ingredient. The coconut cream adds a subtle, tropical note that complements the cinnamon beautifully, while the whipped cream ensures a light and airy texture.

As you combine these elements, you'll notice the mixture transforming into a velvety smooth, decadent base that promises pure indulgence. But the real magic happens when the cinnamon sauce is swirled into the cream mixture. This creates beautiful ribbons of flavor and color throughout the ice cream, ensuring that each bite is a unique experience.

As the ice cream freezes, these swirls become even more pronounced, adding to the visual appeal of the dessert. Once frozen, the ice cream transforms into a scoopable, dreamy confection. The texture is incredibly smooth and creamy, melting effortlessly in your mouth, releasing the warm, inviting flavor of cinnamon with every taste.

This homemade cinnamon ice cream is the perfect way to end any meal or to enjoy as a special treat on a warm day. It's a flavor that evokes memories of cozy evenings and holiday gatherings, all in a single, delightful scoop.

Preparation Time

Prep Time
1 h 20 min
Cook Time
0 min
Total Time
1 h 20 min

Nutrition Information

Per 1 servings (3 oz each) serving
C
Calories
380 Kcal
C
Carbs
8 g
Fi
Fiber
2 g
Sugar
3 g
P
Protein
6 g
C
Fats
38 g
Saturated Fats 25 g
Unsaturated Fats 10 g
Cholestrol 150 mg
Sodium 60 mg
Potassium 100 mg
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Ingredients

    1.
    Brown Sugar Replacement by Swerve
    Brown Sugar Replacement by Swerve
    3 tablespoon
    2.
    Baking Aids Xanthan Gum by Bob's Red Mill
    Baking Aids Xanthan Gum by Bob's Red Mill
    ¼ teaspoon
    3.
    Cinnamon
    Cinnamon
    ½ teaspoon
    4.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    ⅛ tsp
    5.
    Heavy Cream
    Heavy Cream
    ¾ cup
    6.
    Raw Coconut Cream
    Raw Coconut Cream
    8 ounce
    7.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    ½ cup
    8.
    Heavy Cream
    Heavy Cream
    ¾ cup
    9.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    ½ cup
    10.
    Vanilla Extract
    Vanilla Extract
    1 teaspoon

Instructions

    1.
    In a small bowl, combine 2 tablespoons brown sugar, 1/4 teaspoon xanthan gum, 1 tablespoon cinnamon, and 1/8 teaspoon kosher salt. Mix until well combined.
    2.
    In a small nonstick saute pan, combine the brown sugar mixture and 3/4 cup heavy cream. Bring mixture to a simmer and cook until it is thickened, about 2-3 minutes.
    3.
    The sauce will be thickened when it takes on an airiness and is noticeably thicker. Place cinnamon sauce in the refrigerator until chilled.
    4.
    Open a can of coconut cream and scoop off all the solid coconut cream (about 8 oz), leaving the water in the bottom. With a hand mixer, blend 1/2 cup Swerve with the coconut cream and a pinch of kosher salt. Set in the fridge while preparing the whipped cream. (The canned coconut cream does not need to be chilled prior to mixing).
    5.
    In a clean stand mixer or hand mixer with a clean bowl, whip the heavy cream (make sure cream is straight from the fridge/cold) on high until soft peaks form. Add 1/4 cup of Swerve, 1 teaspoon vanilla extract, and a pinch of kosher salt. Continue mixing until stiff peaks form.
    6.
    Add a big scoop of whipped cream to the mixed coconut cream and fold in to lighten the mixture.
    7.
    Add the coconut/whipped cream mixture to the larger bowl of whipped cream and fold gently to combine. Place cream mixture in the fridge until ready to combine with the cinnamon sauce. Line a loaf pan with some parchment paper, making sure to have some paper hanging over the sides for easy removal later. Once the cinnamon sauce is chilled, place half of the cream mixture in the bottom of the loaf pan. Then add half of the cinnamon sauce and swirl it into the cream mixture with a butter knife.
    8.
    Repeat this one more time with the remaining cream and cinnamon sauce. Place in the freezer for about 1 hour or until mixture is hard but not too hard to scoop. If ice cream is placed in the freezer overnight, allow an ample amount of time for ice cream to warm slightly at room temperature before scooping.