Paleo Vegan Cinnamon Roll Ice Cream

5 from 3 votes

Prep Time15

Cook Time0

Freeze Time4

Servings: servings

Calories: 218kcal

Before you begin, make sure ice cream bowl has been freezing for at least 24 hours.
In a small sauce pan, warm 1 can of coconut milk and dates over medium heat for about 5 minutes to soften the dates. Add to a blender with the other can of coconut milk, cashew butter, vanilla and cinnamon. Blend until smooth. Pour into a glass container and chill in the fridge for at least 4 hours.
Pour the cooled mixture in your ice cream maker and follow manufactures direction on churning. Mine took 10 minutes to churn.
While ice cream is churning, prepare a loaf pan. Line it with parchment paper and cut away any excess that hangs too far over. Also make the cinnamon swirl. In a small bowl or glass measuring cup, combine the almond butter and maple syrup. Warm in the microwave for 30 seconds so it thins out. Stir in the cinnamon and vanilla and mix well.
Scoop ice cream into pan and spread evenly. Scoop cinnamon layer on top and swirl with a butter knife. Place in the freezer for 4 hours to harden or eat right away for soft serve consistency.

In a small sauce pan, warm 1 can of coconut milk and dates over medium heat for about 5 minutes to soften the dates. Add to a blender with the other can of coconut milk, cashew butter, vanilla and cinnamon. Blend until smooth. Prepare a loaf pan by lining it with parchment paper and cut away any excess that hangs too far over. Pour mixture into the loaf pan and chill in the fridge for at least 4 hours.
Make the cinnamon swirl when ready to take the ice cream out of the fridge. In a small bowl or glass measuring cup, combine the almond butter and maple syrup. Warm in the microwave for 30 seconds so it thins out. Stir in the cinnamon and vanilla and mix well.
Scoop cinnamon layer on top and swirl with a butter knife. Place in the freezer for 4 hours to harden. This method is not as pretty and may not swirl as well, just try to mix it as evenly as possible. Let sit at room temperature for 10 minutes to soften a little before scooping.