I posted my bucket list awhile ago. Life is so short I wanted to inspire other people to make a bucket list of their own, to go for things they’ve always dreamed of doing. We all rush around in our daily lives trying to accomplish everyday tasks, not noticing small things, not taking chances, not enjoying life. It’s such a bummer because none of us know how long life will last.
I also posted it in hopes of crossing some things off of my list. I thought maybe people would read it and be able to help me accomplish something. Or at the very least, I hoped it would make me more accountable to accomplishing things. But a few months have passed and not much was happening with the list. In fact, nothing at all. I thought about it and stared at it and hoped that somehow magically my almost 100 Twitter followers would turn into 100,000, but it was just a big list of even bigger dreams that seemed like they would never come true.
I needed to cross something off. Anything. So, people, I made ice cream. Real ice cream. Well, vegan ice cream, but still, I pulled out the ice cream maker I bought way too long ago, and made ice cream!
I love all kinds of dessert, but I’m not a huge fan of really rich, dairy laden treats like ice cream, so I made vegan ice cream from the Vegan a La Mode cookbook I won from Averie Cooks while ago. It was really easy to make, as there is no tempering of eggs to make the base. Tons of cinnamon add great flavor with a hint of nuttiness from the almond milk I used.
The basic Cuisinart ice cream maker I bought is so easy to use and turned the base into ice cream is about 10 minutes! The ice cream needed to be stashed in the freezer to harden up, and harden it did. It became rock hard in fact, but it does soften after a little while at room temperature. Mom said the texture was more like ice milk, but whatever you call it, it’s delicious. Incredible cinnamon flavor, smooth texture, and it’s so light and pretty low calorie . . . even healthy.
While it would be great in an ice cream sundae or a guilt free late night snack, I ate it for breakfast with cereal. I used to eat ice cream and cereal when I was a kid and loved the combo, so it took me right back to childhood. And it’s basically only slightly sweetened frozen milk.
So if by chance making ice cream is on your bucket list, whip up a batch of this. And if it’s not make this delicious vegan ice cream and eat some while you jot down your list.
Vegan Cinnamon Ice Cream
- Total Time: 25 mins
- Yield: 6 1x
Ingredients
- 3 cups almond milk
- 2 tablespoons cornstarch
- ½ tablespoon ground cinnamon
- ¼ cup light corn syrup
- ¼ cup Lyle’s Golden Syrup (May substitute corn syrup)
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
Instructions
- In a medium saucepan over medium heat, whisk together milk, cornstarch, and cinnamon until combined with no lumps. Whisk in the syrups and salt. Bring the mixture to a full boil, whisking occasionally, especially the bottom and sides of the pan. Once the mixture comes to a boil, remove the pan from the heat and whisk in the vanilla.
- Pour the mixture into a medium heat proof bowl. Allow to cool at room temperature about 30 minutes, before placing in the refrigerator to chill completely. I chilled mine overnight. Once the mixture is completely chilled, churn it in your ice cream maker according to the manufacturer’s instructions.
- Once churned, it will be like soft serve. Place it in a freezer safe airtight container to harden for at least 4 hours and up to 2 days. Soften at room temperature about 10 minutes before serving.
Notes
Recipe adapted from Vegan a La Mode
- Prep Time: 5 mins
- Cook Time: 20 mins
Cinnamon ice cream is so good, I just had some the other day. I sure wish I had an ice cream maker, though! I get too distracted with the “stirring in the freezer” method 😛
Cinnamon ice cream is my favorite. Yeah you have to set a timer to remind you to stir the ice cream when you do it that way or you’ll always forget. It’s just the way cooking works . . . for all of us.
OMG THE IDEA OF THIS ICE CREAM WITH CEREAL FOR BREAKFAST SOUNDS SOOOOOOO GOOD!
★★★★★
Cereal and ice cream is a match made in heaven. It’s crunchy and creamy, and when the ice cream starts to melt it softens the cereal just like milk. And if you pick the right cereal – Corn Flakes or Crispix for example – it tastes a little like fried ice cream.
Yess that’s what I’m imagining!
★★★★★
Ha ha! I totally made a bucket list a few months ago… um it’s still in it’s original state. No checkmarks. But way to start on yours and I hope you get to 100,000 followers soon 😉 I like this ice cream idea, I’m not vegan but love almond milk. Definitely have to try it!
It sounds like we both need to get working on our bucket lists! I’m not vegan either, but I also love almond milk.
You made ice cream! And it’s vegan! How cool. I know my sister would love this if I made it. I just need an ice cream maker.
Congrats on crossing that off your bucket list!
Thanks, Ruby! An ice cream maker is a really fun tool to have in the kitchen. Now that I’ve used it, I can’t wait to break it back out.
Would you believe that I actually have some Lyle’s Golden Syrup in my pantry!? I picked it up and haven’t touched it since. Seems like fate! 🙂
Lyle’s Golden Syrup is actually one of my favorite products. There is always some in my pantry. It makes great caramel, and the Anzac Cookies are out of this world!
i thought I was the only one who used to eat cereal with ice cream. 🙂 This vegan ice cream looks amazing Laura and I loved seeing it on FoodGawker!
So glad to know I’m not the only cereal and ice cream girl 🙂 Thanks, Sally!
You are a woman after my own heart to have ice cream for breakfast! Love it. 😉
Ice cream is the breakfast of champions 😉 Thanks, Carolyn!
Very good.
Thanks, Dad!
I love reading your posts, you’re so sweet and genuine! This ice cream looks gorgeous! And no eggs in it? I like that idea! What did you think about the flavor, how does it compare to the one with eggs?
Thank you so much, Julia! That really means a lot to me, as my passion really lies with writing. The flavor of this ice cream is amazing, pure cinnamon goodness. There is a little nuttiness since I used almond milk, but if you used soy or perhaps a vanilla flavored milk that you probably wouldn’t notice it. It’s the texture that is different. Traditional ice cream with eggs is super creamy, while this is not as creamy, but delicious in it’s own right.
Your ice cream sounds delicious. I actually love ice milk and am serving it as part of our big holiday dinner. I hope you have a great weekend. Blessings…Mary
Thanks, Mary! Apparently I love ice milk too and just hadn’t realized it until I ate this ice cream!
Way to put your winnings to good use! Your ice cream looks great, and I love the way you simplified this recipe to come up with something fresh and new. So glad you enjoyed it! 🙂
Thank you so much, Hannah! I can’t wait to try more recipes from the book, especially as the summer fruit begins to come out!
I’d love to see what other twists you have up your sleeve for those. If you have any questions about the recipes or procedures, don’t hesitate to drop me a line! 🙂
Thanks so much, Hannah!