Dairy Free Cinnamon Roll Ice Cream
This dairy free cinnamon roll ice cream is creamy, cozy, and perfect for a special dessert. Sweet swirls and soft bites make every scoop memorable.
Equipment
- ice cream maker
- freezer-safe container
- electric mixer
Ingredients
For the Ice Cream Base
- 2 cups Full Fat Coconut Cream
- 1 cup Unsweetened Oat Milk
- 3/4 cup Light Brown Sugar
- 2 tbsp Cornstarch
- 2 tsp Ground Cinnamon
- 1/2 tsp Fine Sea Salt
- 2 tsp Vanilla Extract
For the Cinnamon Roll Pieces
- 1 cup Dairy Free Cinnamon Rolls, Baked And Chopped
- 2 tbsp Dairy Free Butter, Melted
- 2 tbsp Light Brown Sugar
- 1/2 tsp Ground Cinnamon
For the Cream Cheese Glaze
- 4 oz Dairy Free Cream Cheese, Softened
- 1/3 cup Powdered Sugar
- 2 tbsp Unsweetened Oat Milk
- 1/2 tsp Vanilla Extract
Instructions
- Whisk the coconut cream, oat milk, brown sugar, cornstarch, cinnamon, and sea salt in a saucepan until smooth.
- Cook the base over medium heat for 5 to 7 minutes, whisking constantly, until lightly thickened. Stir in the vanilla extract and refrigerate the base for at least 4 hours.
- Toss the chopped dairy free cinnamon rolls with melted dairy free butter, brown sugar, and cinnamon.
- Bake the cinnamon roll pieces at 350 F for 8 minutes, then cool completely so they stay chewy in the ice cream.
- Beat the dairy free cream cheese, powdered sugar, oat milk, and vanilla extract until smooth. Refrigerate the glaze until ready to use.
- Churn the cold ice cream base in an ice cream maker until thick and creamy.
- Layer the ice cream with cinnamon roll pieces and cream cheese glaze in a freezer-safe container.
- Swirl the layers gently, cover with parchment paper, and freeze for 4 hours before scooping.
Nutrition
Serving: 1servingCalories: 365kcalCarbohydrates: 42gProtein: 2gFat: 21g