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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:


  1. Put all vanilla ice cream ingredients in the blender and blend for 3 minutes.
  2. Blend until nice and creamy.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. **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:


  1. In a small bowl combine the 3 ingredients and mix well.
  2. Set aside.  You will drizzle this on the ice cream once it is done in the ice cream maker.


  1. Transfer your soft serve ice cream to a container in which you will freeze it in.
  2. Stir in your raisins.
  3. 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.
  4. 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!

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7 thoughts on “Cinnamon Raisin Swirl Ice Cream

  1. This looks fantastic. I bet for the holidays, as a treat, it would be great with a tiny bit of dark rum! Naughty, I know. Keep up the good work and thanks for visiting YumUniverse!

    • amie-sue says:

      Oh your onto something there Heather. :) The possibilities are endless with this recipe as a base. My next adventure will be in making an espresso mocha ice cream! Or a caramel crunch or a chocolate mint or, or,or,or,or,or lol endless I tell you. I love your site Heather.

  2. […] a Cuisinart Ice Cream Maker that we absolutely love and which works well for making raw ice cream. The following is a recipe I found that is delicious and which makes you wonder what is “normal” and what is “raw”. After […]

  3. dee says:

    Delicious ice cream Ann! I made a batch the other day and am having a ball. I kept it plain vanilla so I can add toppings when needed. I also used coconut milk because I’m allergic to almonds and soaked raw cashews because I couldn’t find young thai coconuts….soooo good!

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