So apparently I’m not easing into the season as smoothly as I thought I would…
I went and bought an ice cream maker at Goodwill for $3 a couple weekends ago.
And now… I think I have a problem. It’s called “ice cream.”
And I can’t stop making it.
This recipe uses just three ingredients. THREE.
The ice cream actually came into being on a rather cloudy, brisk day. It was the first time I’ve worn jeans out of necessity in months! But, I love Fall and all its cozy glory, so I celebrated by eating a bowl of this on the porch, all bundled up and content in my sweater.
It’s the little things.
Once we tasted this miracle, we were in awe. We started dreaming immediately about how we could find excuses to make it for any occasion. Can you imagine — a scoop with apple or pumpkin pie?! Oh. Oh. Oh oh oh. Just wait ’til those holidays roll around. It’s gonna be ice cream biznass time, all the time. If you don’t have an ice cream maker, don’t worry — you can try this using the Ziploc method that Lynnea so kindly shared on the Nourishing Flourishing Facebook page:
1 quart sized ziploc bag and 1 gallon sized ziploc bag are a great icecream maker. : ) put ice and salt in the big one, put you ingredients in the smaller one, zip the smaller one and place into the bigger one, zip it up and shake for 10 minutes. : D [thank you 2nd grade science!]
Thanks Lynnea! <3
I should be transparent, though, and say I haven’t tried it that way, so I’m not 100% sure it will work for this coconut milk base – but I would presume so. If that makes you nervous… I know — none of us like to have too many appliances. I don’t even own a real blender. Or a stand mixer. Or anything else considered normal and necessary. But this was a good purchase. Thrift stores abound with ice cream makers. In the less-than-five-dollar range. After all, those poor ice cream makers need a home to make memories in. Put them to their joyful labor, and enjoy the benefits year-round. Ice cream is for any time of year. Especially this cinnamon kind. Oh. My. Word.
It might not look like much, but this is honestly one of the best things I have ever tasted.
Cinnamon Coconut Milk Ice Cream
This is the perfect harmony of creamy, cold, and refreshing, with the warmth, comfort, and sweetness of cinnamon. Imagine a snickerdoodle in smooth, frozen ice cream form. (I’m drooling just typing this…)
1 14 oz. can coconut milk (light or full fat…though full fat is going to taste even better)
1/3 C agave (or honey)
1 TB ground cinnamon
1) Mix coconut milk, agave, and cinnamon in a bowl, and process according to ice cream maker’s instructions.
2) Freeze for an hour or two so it can firm up completely.
It was amazing. We kept taking spoonfuls out of the freezer when the other wasn’t watching… And finally we just sat down and at it together straight out of the container. I got the idea to try this flavor largely from that ice cream shop I worked at in high school – which also inspired the lime and mango ice creams of last month. Apparently, eating ice cream all day that summer really affected me? I promise, though — this is the last ice cream recipe for a while. (I hope I can keep that promise…!)
It’s another very busy week here for us, but for some reason I am just brimming with gratitude. There’s something about autumn that slows and simplifies things for me. I regain perspective — in little glimmers — but those glimmers are so rich. P.S. …It might really just be my delight that pumpkins are back in season… WOOHOO! Brace yaself.
What’s something you’re thankful for today?
I’m thankful that I live close to mountains, wake up next to my best friend every morning, and don’t eat (and thus get sick from) gluten anymore. Also, baby pigs. Also, scarves. Also, you. <3.