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Vegan Cinnamon Ice Cream

  • Total Time: 25 mins
  • Yield: 6 1x


  • 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


  1. 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.
  2. 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.
  3. 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.


Recipe adapted from Vegan a La Mode

  • Prep Time: 5 mins
  • Cook Time: 20 mins