Cinnamon Ice Cream – a delicious recipe with almonds, water, hours, honey, cinnamon, vanilla beans. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place almonds and water into a blender and blend well into almond milk.
2
Strain the milk through a fine strainer.
3
Blend the strained almonds again with some of the milk until all is liquid.
4
The remainder of the strained almonds may be discarded or used in another recipe.
5
Blend the macadamias into the almond milk and add honey, cinnamon, and vanilla blending well until it is very smooth.
6
Be careful not to heat the mixture.
7
Add psyllium and blend well.
8
Let mixture sit for 30 minutes and blend again until smooth.
9
Freeze in ziplock sandwich bags.
10
When ready to serve, allow the mixture to thaw slightly.
11
Place the frozen bananas in the blender and blend until smooth.
12
Gradually add the frozen mixture to the blender and blend until smooth.
13
Place in bowls or on top of a piece of pie.
14
Serve at once.
645
kcal
Calories
36
g
Fat
72
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups raw almonds, soaked overnight and drained, 4 cups filtered water, 1 cup macadamias, soaked for 8 hours and drained, ½ cup raw honey, and more.
Yes, Cinnamon Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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