Vegan No-Churn Cinnamon Roll Ice Cream

Servings:

Author:

Prep Time
8 hours, 20 minutes

Total Time
8 hours, 20 minutes

Dessert Ice Cream

Vegan gluten-free Grain-Free Paleo

Instructions

1 Line a 5"x10" loaf pan with parchment paper.
2 In a high-speed blender, combine the almond milk, dates, cashew butter, almond
butter, cinnamon, vanilla, and sea salt. Blend on high for 3 to 4 minutes or
until completely smooth.
3 In a small saucepan, whisk together the cashew butter or almond butter, maple
syrup, cinnamon, vanilla, and sea salt over low heat for 3 minutes, or until
smooth and glossy. Let cool slightly.
4 Pour about half of the cinnamon ice cream base into the lined pan and drizzle
with about half of the cinnamon roll swirl sauce. Use the pointy end of a
chopstick or a toothpick to gently swirl the sauce into the ice cream base. Top
with the remaining ice cream base and drizzle the surface with the remaining
swirl sauce. Again, use a toothpick or chopstick to gently swirl the sauce into
the ice cream base.
5 Loosely cover with plastic wrap and freeze for at least 8 hours, or until the
ice cream has set.
6 Let the ice cream stand at room temperature for about 15 minutes before scooping
or serving. Then, dip a scoop in hot water and use it to scoop the ice cream.
Serve.
7 Store the ice cream in the freezer, loosely covered, for up to one week.