I seem to be on a roll with the dessert theme this week, so I’ll keep on rollin’ suchly for the moment. ‘Tis the most treat-heavy time of year, after all!
This weekend I concocted what I’m pretty sure is my best ice cream recipe yet. Of course, the arrival of my ice cream maker some time ago has helped the process quite a lot, but on top of that, I think I got the flavor and texture just right this time, if I may say so.
Cinnamon Graham Ice Cream
- 2 cans coconut milk (one light, one regular)
- 1/2 cup agave syrup
- 2 tsp cinnamon
- 2 tsp vanilla extract
- 1/4 tsp xanthan gum
- 152g whole wheat graham crackers, crushed (I used 16 Mi-Del grahams, which are each about half the size of a traditional graham cracker sheet)
Combine all ingredients except for grahams in your ice cream maker and process according to manufacturer instructions. Add graham cracker pieces during the last 5 minutes.
If you don’t have an ice cream maker, you could blend everything except grahams in your blender/food processor for a minute or so, stirring in the crumbs just before freezing.
The ice cream is the consistency of soft-serve after running its course in the ice cream maker, so I took advantage of that fact and enjoyed my first serving Blizzard-style while freezing the rest in single-serving containers (since ice cream is a major danger zone for me!)
I have come to realize that my absolute favorite mix-ins for ice cream tend to be cookie pieces. I have been known to go to Cold Stone and order sweet cream with every cookie they have—graham crackers, cookie dough, Oreos and even ginger snaps! Now that I have my own ice cream maker, I love that I can customize my ice cream for less than $5 per single serving. Furthermore, I can finally make my all-time favorite flavor at home (heretofore only found in Boston!): Coffee Oreo. Swoon!
What kind of mix-ins would you throw into your ice cream maker?