Cinnamon Whiskey Ice Cream

One of the best gifts I received for my wedding was my ice cream maker attachment for the Kitchen Aid.  I never thought I would use it regularly, but it's a great and easy way to avoid the additives in processed ice cream.  And, as you can tell, I REALLY like my desserts.

So you should totally invest in one.  For real.

This recipe falls in line with my 4th of July series, mainly because I can't imagine apple pie (tomorrow's post!) without ice cream.  Especially cinnamon.

2 cans of coconut milk, chilled for a few hours in the fridge
1 T. cornstarch or arrowroot
1/3 c. pure maple syrup
1/3 c. coconut sugar
2 T. whiskey or bourbon
2 tsp. cinnamon
1 tsp. cinnamon extract

Super easy - combine all of the ingredients in a blender and make sure everything is fully mixed in.

Follow your ice cream maker's instructions.  (For mine, I have to chill my bowl for at least 15 hours in the freezer, etc.)  I churned mine for 25 minutes; it should look like soft serve.  Pour it into a freezer-safe container and let it set for at least 6 hours.

I. LOVE. CINNAMON. ICE CREAM.  I hope you enjoy it!