Cinnamon Raisin Swirl Ice Cream
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Cinnamon Raisin Swirl Ice Cream, yum yum! I have been really enjoying the process of making raw ice creams for my husband. One thing that we both agreed on is finding a recipe that isn’t so nut heavy. So one day in my travels I stumbled upon the YumUniverse blog. She posted a recipe that uses more coconut meat than nuts so I knew that I wanted to try it right away. With her permission, I was able to post her recipe, please note that I made a few modifications but the base recipe is awesome! For the original recipe please feel free to visit her amazing site.
My picture didn’t come out as I would have hoped for. I don’t have good ice cream scoop so I am blaming it on that, not my skill level for sure. (haha) You know the kind that have that has the gripper that you squeeze and the metal ring on the inside swipes around it, causing the ice cream to drop out of the metal cup? Well, believe it or not but it is made for a right-handed person! As a lefty I scrap and scoop the ice cream out with my left hand and that inner metal ring is on the wrong side, (for me) making the scoops come out, well not so round and firm. Craziness, who would’a thunk such a thing. Anyway, the cinnamon “vein” that I speak about below didn’t come through so well in my ice cream, as I over mixed it. But I will assure you that it didn’t affect the flavor in the least bit. It is heaven! The raisins don’t turn into hard nuggets, they remained nice and chewy. My hubby is one happy camper.
Ingredients for the ice cream base:
- 2 cups almond milk
, click here on recipe
- 2 1/2 cups of fresh, young Thai coconut meat
- 1/3 cup raw agave nectar
- 1 Tbsp yacon syrup (my addition, it adds some depth to the flavor)
- 1 Tbsp raw honey
- 2 tsp vanilla extract or 1 vanilla bean pod (using only the seeds scrapped from the inside of the bean)
- 2 Tbsp raw cold pressed coconut oil
- 1/4 tsp sea salt
- 1 cup of raisins (my addition) *add at the very end – see below*
- Put all vanilla ice cream ingredients in the blender and blend for 3 minutes.
- Blend until nice and creamy.
- If you have an ice cream maker, after mixture is blended, chill for about 1 hour in the freezer and then pour into your ice cream maker and follow the manufacturer’s instructions.
- If you don’t have an ice cream maker, pour into a Tupperware container and place in the freezer. Be sure to stir it a few times an hour until frozen.
- You can also pour it into ice-cube trays and freeze. For serving just pop the ice cubes out and using your blender, blend until it is a soft serve ice cream.
- It is best to take the ice cream out of the freezer about 10 minutes ahead of time so it can have a chance to soften.
- **Substitution - If you can’t get your hands on a young Thai coconut, use 2 cups of raw cashews, soaked for at least 2 hrs. in place of the coconut meat.
Ingredients for the Cinnamon Swirl:
- 4 Tbsp raw agave nectar
- 1/4 tsp sea salt
- 1/2 tsp ground cinnamon (original recipe called for 1/4 tsp)
- In a small bowl combine the 3 ingredients and mix well.
- Set aside. You will drizzle this on the ice cream once it is done in the ice cream maker.
- Transfer your soft serve ice cream to a container in which you will freeze it in.
- Stir in your raisins.
- With a spoon, drizzle the sauce over the ice cream. Don’t stir in, you want to just “cut” it in so it leaves veins of cinnamon goodness through out the ice cream.
- Place in freezer or serve immediately. Either way, it is delicious!
This is what it looks like coming right out of the ice cream maker, soft serve.
You can hardly see the cinnamon “vein” because I over mixed it a bit. But that’s ok, it is delicious regardless!