cinnamon ice cream

Taking deep fried, full of unhealthy fat, loaded with sugar dessert and turning it into a healthy vegan dream come true. "Unfried" ice cream at its best!

Healthy Vegan Churro "Unfried" Ice Cream

Cinnamon & Sugar Flavored SuperSeedz Pumpkin Seeds (see note)

ice cream

cinnamon (optional

Grind pumpkin seeds and cinnamon in a food processor, be careful to blend only until chunky and not to overblend into a fine powder. The crispness of the seeds remains if the pieces are not too fine. Place on a plate or shallow dish.

Using a melon ball scooper, carefully roll out small balls of frozen ice cream. You can also shape with your hands. After each ball is rolled out, place in the dish that has ground coating and cover the entire ball with coating. Use a spoon to pour coating on to make it easier. You can also roll the ball around with your fingers and shape it.

Carefully use the spoon to pick up the coated ice cream ball and place on another plate and store in freezer while continuing to make each ball. It worked best to do this all very quickly. If ice cream begins to soften, place back in freezer and allow to get frozen again.

Allow balls to freeze completely before serving. Add an extra sprinkle of cinnamon as garnish.

Spicy cinnamon and chewy oatmeal cookies make this ice cream irresistible!

Cinnamon Oatmeal Cookie Chunk Ice Cream

butter, (softened)

brown sugar, (tightly packed)

sugar

vanilla extract

all-purpose flour

baking soda

cinnamon

nutmeg

salt

old fashioned oats

milk

maple syrup

heavy cream

coarse kosher salt

To make the cookie chunks, preheat the oven to 350ºF. Line a baking sheet with a Silpat or parchment paper. and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine butter, brown sugar, and granulated sugar on medium speed until light and fluffy. Add the egg and vanilla and mix again until fully incorporated. Add the flour, baking soda, cinnamon, nutmeg, and salt and mix until just combined. Add the oats and pulse until just combined again.

Spread the cookie dough in an even layer about 1/2 inch thick on the prepared baking sheet. Bake 11-13 minutes or until just starting to brown on the edges and set in the middle. Let cool completely on the baking sheet. Break the cookie into bite sized chunks and transfer to a freezer safe container. Freeze until ready to incorporate into the ice cream base.

Make the Oatmeal Cookie Chunks

To make the ice cream base, prepare an ice water bath and set aside.

In a medium saucepan over medium heat, combine milk, sugar, maple syrup, and cinnamon. Cook, stirring occasionally, until the mixture just begins to foam around the edges and the sugar has dissolved, about ten minutes (do not boil). Add the cream, vanilla, and salt and stir to combine.&nbsp;

Prop open a gallon size plastic freezer bag (I like to set it in a 4 cup glass measuring cup for stability). Pour the ice cream mixture into the freezer bag, remove most of the air, and seal.

Settle the freezer bag in the ice water bath and allow to rest, massaging the bag once or twice, until cooled, about 30 minutes. Transfer the plastic freezer bag to the refrigerator (I return it to the glass measuring cup) and chill 1 hour or up to overnight.

Stir the mixture slightly then pour into your ice cream maker and process according to manufacturer's instructions. Add the frozen cookie chunks (I used about 3/4 of the cookie bites) in the last two minutes of churning or fold in gently with a spatula. Transfer the ice cream to an airtight container and freeze at least 1 hour and up to four days.

Make the Ice Cream

The perfect dessert for fall, the apple cinnamon ice cream recipe is easy to make and so delicious! It&#39;s a great way to enjoy all of your favorite pie flavors in one bowl.

Apple Ice Cream

¼ Cup Heavy Whipping Cream ((540 mL))

¾ Cup Whole Milk ((180 mL))

Cups Cinnamon Toast Crunch Cereal ((90 grams))

⅓ Cup Granulated Sugar ((66 grams))

((1.25

Large Egg Yolks

Tablespoon Vanilla Extract ((14 grams))

Cinnamon Stick

Biscoff

⅓ Cup Light Brown Sugar ((71 grams))

Tablespoon Unsalted Butter ((42.375 grams))

1½ Teaspoon Ground Cinnamon ((4.5 grams))

½ Teaspoon Ground Nutmeg ((5 grams))

Tablespoon Honey ((21 grams))

Tablespoon Light Brown Sugar ((51 grams))

Teaspoon Ground Cinnamon ((6 grams))

In a medium saucepan, stir together the milk and heavy cream

Let come to a slight simmer and add in the cereal. Remove from heat, cover with plastic wrap and let steep for 20 minutes.

At the end of 20 minutes pour the hot milk mixture through a fine mesh strainer to remove the cereal.

In a clean medium saucepan, add the milk and cream combination with salt and sugar over medium high heat to dissolve the sugar.

In a medium bowl, whisk together the egg yolks.

Slowly pour the warm cream liquid into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

Pour the custard through the strainer into a clean bowl. Set the bowl in an ice bath and stir in the vanilla extract. Add the cinnamon stick and let cool. Then cover and chill overnight.

Ice Cream Base

Combine the brown sugar and butter in a medium skillet over medium heat.

When the butter is melted and starts to bubble, add diced apples, cinnamon, nutmeg and salt.

Cook stirring once in a while until the apples are softened and most of the liquid has evaporated. About 10 - 15 minutes.

Transfer to two bowls. One third of the apples (about 150 grams) in one bowl, and two thirds (about 300 grams) into the second bowl.

Cover and refrigerate until ready to use. These must be cold to mix into the ice cream.

Cinnamon Apple Filling

About 30 minutes prior to churning your ice cream in the ice cream maker, in a small skillet or saucepan combine butter, honey, brown sugar, and cinnamon. Over medium heat let the butter melt and stir together all the ingredients. Once combined remove from heat and let cool to room temperature.

Cinnamon Swirl

Remove the cinnamon stick. Combine the 2/3 apple filling and half of the chilled custard in a blender or food processor. Puree until smooth. Combine the pureed mixture and the remaining custard base into the bowl of your ice cream machine and churn according to the manufacturer&#39;s directions.

Once done churning fold in the reserved 1/3 of the apple filling and the chopped Biscoff cookies. Save a few Biscoff pieces to sprinkle on the top of the ice cream.

Transfer the ice cream to a freezer safe container, swirling in the cinnamon swirl as you layer the ice cream in your container. Less is more with the cinnamon swirl, you want to keep this in very small amounts, so don&#39;t glob large spoonfuls into one spot. Top your ice cream with the reserved Biscoff cookies and freeze.

Churn The Ice Cream

Homemade cinnamon gelato is tongue-tantalizingly creamy and full of cinnamon flavor. It&#039;s SO good with apple pie!

Cinnamon Gelato

heavy whipping cream

Vietnamese cinnamon (use up to a tablespoon as desired)

Beat

Combine sugar and egg yolks and beat until very light and the sugar crystals can&#39;t be felt when you pinch a little between your thumb and forefinger.

Aside

Combine

Combine the milk, cream, and cinnamon sticks in a heavy saucepan.

Cook

Turn heat to medium high and cook, stirring occasionally, until the mixture comes to a simmer and bubbles form around the edges of the milk mixture. DO NOT BOIL.

Remove

Add a little of the hot liquid to the egg yolks, beating constantly.

Continue

Continue to add the hot milk mixture to the egg yolks while beating - make sure the eggs don't curdle.

Strain

If you think you&#39;ve curdled some of the egg pour the mixture through a fine mesh strainer to catch any cooked egg.

Return the custard mixture to the saucepan and place over low heat.

Stir

Cook, stirring, until the custard coats the back of the spoon and your finger leaves a track. Make sure it doesn't boil.

Cool

Let cool to room temperature then stir in the ground cinnamon and vanilla.

Refrigerate

Cover and refrigerate for 4 hours or overnight.

Churn

Pour the cooled gelato mixture into an ice cream mchine and churn according to manufacturer&#39;s directions. If your ice cream maker allows different settings use the &quot;gelato&quot; setting or slow churn setting.

Freeze

Spoon into a freezer-safe container with a tightly fitting lid and freeze for an hour or so before serving.

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