Rating5/5 (from 3 ratings)5
4 cups of raw unfrozen Vanilla Ice Cream mixture
4 tbsp raw maple syrup (can use raw dark agave nectar instead)
1/4 tsp pink Himalayan sea salt (can use regular Sea Salt instead)
1/4 tsp cinnamon
Prepare your cinnamon swirl sauce by mixing maple syrup, sea salt and cinnamon in a bowl. Transfer the sauce to a container or tiny pitcher (a container for creamer works well) that makes it easy to pour. Pour your vanilla ice cream mixture into a bowl and carefully pour cinnamon swirl sauce in a—you guessed it—swirly pattern into your vanilla ice cream mixture. Cover your container, place in freezer and once your creation is frozen, go to town. And be kind, share this recipe with others!
Note: Because there is nothing creepy in this recipe (like monosodiumglutomomaterednofive), depending on your freezer temp, the ice cream could become very hard. Take your container out of the freezer and let it sit on the counter for 5-10 minutes and then get to scooping. After a little time outside of the freezer, that creamy, scoopable consistency that we all love will arrive.
Inspiredbyeverything's ThoughtsBy inspiredbyeverything
This raw, non-dairy ice cream recipe tastes just like a cinnamon bun with vanilla icing. It is so yummy, that didn't last two days in my freezer and I'm not ashamed about that. Why? Because it is super hydrating and full of live, nutrient-rich fats and sugars that my body wants and needs. Plus, no ice cream maker is necessary for this super creamy recipe.
You will need a few other recipes to create the Cinnamon Bun Ice Cream:
For full recipe complete with additional process photos to help you out, visit:
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