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 Cinnamon Whiskey Ice Cream 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.
Cinnamon Whiskey Ice CreamCourse: Uncategorized
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 a 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 this Cinnamon Whiskey Ice Cream!