Welcome to Ice Cream Week here at Quick and Easy Cheap and Healthy!
Ice cream is the topic of the hour, all week long. I’ve got some sorbets to share, plus some fun ice cream flavors I’ve been experimenting with, and some other ideas for what to do with all the ice cream you make.(Note: All the recipes are intentionally dairy-free; but with the exception of the sorbets can be made with regular old cow’s milk and cream should you desire.) Come back every day this week for a new recipe!
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So far this week, I’ve posted some pretty healthy ice cream and sorbet recipes, most of them with minimal or no sugar, not to mention loaded with healthy vitamin- and mineral- rich fruits.
Not today.
Today, it’s time for a little decadence. What is life if you don’t live a little? This particular ice cream is inspired by my most-favorite-ever drink at Starbucks, the Cinnamon Dolce Latte. Thank goodness it’s only available for a limited time each year, because my wallet and my scale can’t handle anymore than that. If you’ve never had a cinnamon dolce latte, it’s a deliciously creamy drink that’s very sweet with a hint of cinnamon and caramel. The combination is luxurious, indulgent… and addictive!
In my head, I imagined a creamy cinnamon-flavored ice cream base with ribbons of dulce de leche swirled throughout. I got close. Very, very close. The ice cream base is creamy and cinnamon-flavored, but the dulce de leche didn’t exactly swirl in ribbons. I chalk that down to my impatience - I couldn’t wait until a.) the dulce de leche was cool enough, and b.) the ice cream was frozen enough, so the warm dulce de leche just melted into the ice cream. I am pretty confident, though, that if you are more patient than I, and have nearly-frozen ice cream, and very cold dulce de leche, that you will achieve Cinnamon Dulce Ice Cream nirvana.
Of course, I used dairy-free products because of my son’s allergies to milk, but you should be able to substitute regular heavy cream for the coconut cream (no need to whip), regular milk for the coconut milk beverage, and canned dulce de leche (available under the brand name Goya in the Hispanic section of many grocery stores, or the Nestle brand La Lechera here at Amazon.com) for the “leche de coco”.
Cinnamon Dulce Ice Cream
Ingredients
- Ice Cream:
- 1 can coconut milk
- 1 cup So Delicious Coconut Milk Beverage (or other non-dairy milk)
- 1 TBSP honey or agave nectar (if you want to keep it 100% vegan)
- 2 tsp cinnamon
- 1 tsp vanilla
- 1/2 cup “dulce de coco”
Dulce de Coco
- 1 can coconut milk
- 3/4 cup sugar
- pinch of salt
- 1 tsp vanilla
Instructions
- To make the ice cream, place the can of coconut milk in the refrigerator until at least half of it solidifies (several hours). Place the solid portion in a mixer, and beat with the whip attachment until it forms the consistency of heavy whipped cream. In a separate bowl, whisk together remaining ingredients until well blended (or use stick blender); fold coconut whipped cream into the liquid mixture. Pour into ice cream machine, and follow manufacturer’s instructions. When ice cream is almost to the desired texture, drizzle in 1/2 cup of dulce de coco. Remove from ice cream machine and store in freezer.
- To make dulce de coco, combine all ingredients in a heavy saucepan, and whisk over medium high heat until sugar is dissolved. Bring to a boil, and continue whisking frequently. Allow to boil for at least 10 minutes, up to 20 minutes, until mixture is thickened and significantly reduced (by as much as half). Cool completely in refrigerator before adding to ice cream.
Not the QUICKest ice cream in my repertoire, especially having to make the dulce de leche from scratch. I don’t begrudge one minute, though, once I’ve tasted it!
It’s also not the EASY-est… but once again, no regrets!
And again… not so CHEAP, at least compared to other homemade ice creams. But compared to store-bought dairy-free ice cream? Definitely cheaper, by more than half!
And… not really very HEALTHY, to be sure, although for as sweet as it is, there really isn’t a ton of sugar involved. The dulce de coco recipe calls for 3/4 cup, but then you use less than half the amount, so it’s really not a terrible amount of sugar. For an ice cream, recipe, anyway.
OMG, that looks crazy good! I use So Delicious coconut milk in everything now. I can’t wait to try this!
Oh. My. Goodness. This looks amazing. Today I found a new dairy free/soy free ice cream that I like, but it is $7.99 a pint. Wow. This looks like it wouldn’t be too hard and would taste fabulous. I think I need ice for the ice cream maker now….
I wonder if the “dulce de coco” is similar to what is sold in some stores as canned “creme of coconut”? It is SUPER thick, even thicker than sweetened condensed cow milk.
I don’t think so, because I don’t think it’s sweetened, but I could be wrong.
Hey, Just saw you on the So Delicious Facebook Page! Way to go! This does look yummy!
Well I am an obsessed lover of ice cream and cold treats so this is just spectacular, I want some.