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–+ servings
Honey cinnamon ice cream for Full GAPS

Honey Cinnamon Ice Cream

Five-ingredient Full GAPS cinnamon ice cream with homemade coconut milk or 24-hour cultured sour cream, filtered water, raw honey, cinnamon, and optional homemade vanilla.
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Prep Time 10 minutes
Churning Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American-inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups homemade coconut milk or homemade 24-hour cultured sour cream choose the tolerated branch
  • 1 cup filtered water
  • 1/2 cup raw honey
  • 1 tsp ground cinnamon pure spice
  • 1 tbsp homemade vanilla extract optional; no added sugar

Equipment

  • Blender or glass bowl and whisk
  • Measuring cups and spoons
  • Ice cream maker with freezer bowl
  • Covered glass freezer container

Method
 

  1. The night before, freeze the ice-cream-maker bowl at the coldest setting, standing flat and upright, for a full night.
  2. Blend the chosen creamy base, filtered water, raw honey, cinnamon, and optional vanilla for about 10 seconds, until smooth with the cinnamon evenly suspended.
    Blended honey cinnamon ice cream base in a glass bowl
  3. Pour into the fully frozen bowl and churn according to the machine directions until thick soft folds form and hold briefly around the paddle.
    Freshly churned honey cinnamon ice cream in a supported freezer bowl
  4. Serve immediately for soft ice cream, or transfer to a covered glass container and freeze longer for firmer scoops.

Notes

  • Full GAPS: Serve as an occasional treat between meals.
  • Base: Use homemade coconut milk or homemade sour cream cultured at least 24 hours after that dairy step is tolerated.
  • Honey: Keep the measured raw honey; do not substitute maple syrup.
  • Freezer bowl: Freeze overnight, flat and upright, on the coldest setting.

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