I had some cinnamon ice cream this weekend at Nick’s mom’s house, and fell in love. When I got home I set out to make my own, and must say I was pretty successful!
Cinnamon Walnut Ice Cream
(Makes about 12-half cup servings)
2 cups chilled half and half
1 cup unsweetened vanilla almond milk
3/4 cup sugar
2 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla extract
1 cup chopped walnuts
- Mix the milk and sugar together in a bowl until sugar is well blended. Add the half and half and the spices, mix well (I use a whisk).
- Put in an ice cream maker (after it’s been frozen according to directions) and churn for about 20 minutes.
** If you don’t have an ice cream maker add it to a popsicle mold and make cinnamon popsicles! Or you could make this into a milkshake by adding some vanilla frozen yogurt, pre-made, and blending. Yum, right?!**
- Once the ice cream is done, add the chopped walnuts and blend well.Nutrition Facts
(Serving Size, 1/2 cup)
Ok, so it’s loaded with calories, but you could lighten it up by doing the following;
- Use fat free half and half
- Use a calorie free sugar, such as NuNaturals
- Simple use a bit less sugar (maybe 2 T less)
- Omit the walnuts
Or you could just ENJOY! We all need a splurge every once in a while, and it’s nice when your ice cream splurge is made with only seven ingredients, all of which you can pronounce
QUESTION: What’s your favorite flavor of ice cream this time of year? Another of my favorites is this butternut squash ice cream, which can also be made with pumpkin.
Did you see my butternut squash fries I posted on Saturday? We just picked the last of the squash from our garden so I have 2 or 3 more recipes to post, including butternut squash pizza and butternut squash spoon bread. Enjoy your Monday!