Vegan Bites: Cinnamon Roll Nice Cream with Handmade Cones

 

Looking to make a coconut nice cream, similar to our decadent Rocky Road Chocolate Nice Cream. This is what transpired! (inspired by https://www.realfoodwithjessica.com/paleo-vegan-cinnamon-roll-ice-cream/ )

Cinnamon Roll Nice Cream

~2.5c coconut milk

~1c sugar

~1/4c arrowroot powder

Warm coconut milk and sugar to a simmer, stirring often. Add arrowroot powder (mixed with a little coconut milk to avoid clumping), stirring well as it thickens. Allow to cool and refrigerate. Expect the texture to be firm like a jello.

Add to blender with...

~3/4c almond butter

~1/2t cinnamon

~1/4t salt

Blend until very smooth. Transfer to (pre-frozen) stainless steel container. Churn by hand, as it freezes.

Warm...

~1/4c almond butter

~1/4c+ maple syrup

~1/2t cinnamon

Stir until smooth and blended. Once cool, spoon this onto the churned ice cream and swirl lightly with butter knife. Freeze for minimum of 4 hours.

Handmade Chia Cones https://makeitdairyfree.com/homemade-vegan-waffle-cones-and-bowls/#recipe

~2T chia seed in 6 T water

~2/3c flour (or GF)

~1/2 sugar

~pinch salt

~2T light oil

~1T water

Stir chia seed and water. Allow to sit.

Mix flour, sugar and salt. Combine with chia seed mixture, stirring well. Add oil and 1T water. Combine well. Press in tortilla press. Bake at 350 8-10 minutes or golden brown edges (timing will depend greatly on thickness). Roll quickly with a tea towel into a cone, while still warm. Once cool, add melted chocolate to rims. Alternately, place in muffin cups before baking, for ice cream bowls.