Coffee-Cinnamon ice cream is an excellent combination for us coffee lovers, and with vanilla, it is everything!

The fact that this one is vegan is a plus.

For this recipe I used unsweetened vanilla coconut milk. However, if you don’t want an enhanced vanilla flavor you cant use regular unsweetened coconut milk. But for me, the vanilla coconut makes the ice cream taste a little decadent.

I don’t know why I have been craving coffee ice cream lately. So I started working on a coffee, cappuccino style ice cream kind of recipe. I lined up all the ingredients, the coffee, a hint of chocolate, cinnamon and vanilla for creaminess…

One thing led to another and at the end while the ice cream was churning I added a few smashed Biscoff cookies, just for texture and since they are vegan, why not? I loved them in the ice cream!

I used Saigon Cinnamon which made the flavors of the ice cream a little warmer. I only added 1/2 teaspoon and you can immediately recognize the flavor, so delicious! That is the reason why I decided to name the recipe coffee-cinnamon instead of cappuccino.

If you are not a big fan of cinnamon, you can replace it with 1/2 tsp of espresso instant coffee. I used just 1/4 cup of sugar and 1/4 of honey but you can adjust the sweetness of the ice cream according to your taste. You could  also replace sugar for your preferred sweetener.

I find that coconut milk is a great lighter alternative to replace cream and creamer on regular ice cream. It provides the right richness and creaminess. The ice cream has a little hint of coconut flavor, but very subtle if you ask me.

I added a mixture of 1/2 cup of coconut milk with 1 teaspoon of arrowroot to the mixture or custard. However, one of my friends makes a rich and creamy ice cream without it.

Things are little crazy around here since we will be moving soon! [sigh].

So without further ado here’s the recipe for this delicious ice cream…I can’t wait for you to try it!

Recipe adapted from The Kitchn.

Coffee-Cinnamon Vegan Ice Cream

Yield: 4 - 6 servings

Ingredients

3 1/2 cups of coconut milk – divided

1/4 to 1/2  cup of sugar – adjust to taste

1/4 cup of honey – I used Truvia nectar

1/2 tsp of cinnamon

1/4 tsp of cocoa powder

1 tsp  of vanilla extract

2 1/2 tsp of instant espresso coffee

1 tsp of arrowroot starch or cornstarch

4 Biscoff cookies, crushed

 

Instructions

Place 1/2 of cup of coconut milk in a small mixing bowl and add the teaspoon of arrowroot, whisk to dissolve and combine.

Place cookies in a plastic bag and crush them with a roller.

Place 3 cups of coconut milk in a medium saucepan over medium heat. Whisk in sugar, coffee, cocoa and  cinnamon until ingredients are fully combined. Whisk in the arrowroot mixture.  Stir gently with a wooden spoon for a few minutes until it starts to thicken.  Do not let the mixture boil.

Once all ingredients are incorporated, remove from heat and add the vanilla.

Place mixture into a jar and chill for 4 hours or overnight.

Pour the mixture into your ice cream maker and let it churn according to the manufacturer’s instructions. Add the crushed cookies a few minutes before the churning process is over.

Place in an airtight container or a loaf pan covered with parchment paper.

Serve immediately or let freeze it for  a couple of hours.

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