In celebration of National Ice Cream Month, here is another one of my very favorite ice creams to make at home.
Since I’ve been making ice cream twice a week (at least) for the entire month of July, it’s only fair that I share, right?
I made this ice cream with my students in our Vegan Desserts class a few weeks ago. Everyone really enjoyed it, and I found myself thinking how good this would be with Baked Blueberry and Peach Crumble, too!
The consistency is a little like soft-serve. You can allow it to firm up more in the freezer for a while, if you have more patience than I usually do. But honestly, this is ridiculously good either way.
CINNAMON SPICED ICE CREAM
2 cups soy milk, plain, unsweetened
1 cup maple syrup
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
2 teaspoons pure vanilla extract
Whisk all ingredients together in a large bowl until combined well.
Carefully pour the mixture into the bowl of an automatic ice cream maker and process according to manufacturer’s instructions.
Enjoy immediately, or harden further in freezer for an hour or more.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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