Healthier Cinnamon Bun Vegan Ice Cream
Alright this Healthier Cinnamon Bun Vegan Ice Cream is amazing. It literally tastes like a cinnamon bun that was whipped up and frozen. The base is a sweet vanilla ice cream with some spice, then there is a creamy cinnamon date ripple throughout the whole ice cream. Do you remember that Cinnamon Buns Ben & Jerry’s flavour? I was obsessed, and then they stopped selling it where I live. So that is where the inspiration of this ice cream came from! And I honestly think this tastes the same, but better because it won’t make you feel sick after eating it. So if you’re like me and have been really missing that flavour, here you go friend I’ve got you!!
This Healthier Cinnamon Bun Vegan Ice Cream is actually incredible. Especially the cinnamon ripple!!! It tastes like buttery cinnamon bun filling, yet it’s completely healthy. This filling is made from dates, vanilla and spices. It’s so delicious you’re going to want to put the cinnamon filling on everything! This filling is actually just a modified version of the cinnamon layer from my Raw Vegan Cinnamon Bun Cake. That cake is SO good by the way….you should probably try it too… it’s delicious AND full of healthy ingredients!
This Healthier Cinnamon Bun Vegan Ice Cream is the perfect fall treat. It’s got all the cosy fall flavours of a delicious cinnamon bun or roll, but in the form of a dreamy creamy frozen treat! Just what you need to mix up your current dessert situation! Give this recipe a try and let me know what you think!
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Healthier Cinnamon Bun Vegan Ice Cream
Equipment
- Ice Cream Machine
- High Speed Blender
- food processor
Ingredients
Ice Cream Ingredients
- 2 cups oat cream I used Oatly's Creamy Oat
- 100 ml raw sugar
- two dashes ceylon cinnamon
- two dashes cardamom
- 2 tsp pure vanilla extract
- 2 tbsp maple syrup
- pinch of sea salt
- 1 tbsp corn starch
- ½ cup soaked cashews (pre-soaked for about 5 hours) rinsed and drained
Cinnamon Chunks/Swirl
- 18-20 fresh dates – if they're dry, soak them in water first
- ¾ tbsp fresh ceylon cinnamon
- ½ tsp cardamom
- 1 ½ tsp pure vanilla extract
- 2 tbsp coconut oil
- little pinch sea salt
Instructions
- Add the oat cream, spices and sugar to a saucepan on medium heat and mix in the corn starch. Stir and cook. Let simmer until the mixture has thickened.
- Mix in the vanilla and salt until completely dissolved and combined.
- Mix the cashews together to a silky smooth cashew cream in a blender. Then mix the cashews in with the oat mixture together in the blender.
- Let the ice cream mixture cool before pouring into an ice cream machine.
- Combine all ingredients in a food processor for the cinnamon swirl. When it’s smooooth and creamy, it's ready. Place in the fridge to let it cool so it doesn't melt your ice cream.
- Pour the ice cream mixture into an ice cream machine and let it churn until the machine doesn't mix anymore.
- Now it totally depends how your ice cream machine works. You can either add the cinnamon date swirl about halfway of the churning program when it's frozen to the consistency of soft serve ice cream, or you can simply spread it out over the ice cream once you've transferred it into a freezer safe container, it's a personal preference really. If it's too much cinnamon filling, any leftovers from the cinnamon filling you can save for snacks! I had a bit over for snacks! No problems there hehe!
- Once the churning program is complete, either serve immediately or transfer the ice cream to a freezer safe container to let the ice cream freeze up further.
- Store any leftovers in an airtight freezer safe container.
- Enjoy!!
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