Keto Dairy Free Cinnamon Ice Cream
This Easy, Keto, Sugar Free, Dairy Free Cinnamon Ice Cream needs just a few ingredients and minimal effort for a spectacular healthy fall dessert! Thank you to Sweetleaf Stevia for sponsoring todays post!
Sugar Free Cinnamon Ice Cream
If you’ve never tried a creamy, but dairy free cinnamon ice cream before, you are in for a real treat! Fall is the perfect time to enjoy cinnamon ice cream over a delicious low carb apple dump cake dessert!
While most homemade ice creams require dairy and eggs to make them creamy, this easy cinnamon ice cream will surprise being that it has neither of those ingredients, yet it is one of the creamiest sugar free ice creams you’ll ever have!
Keto Cinnamon Ice Cream
I’ve shared about it before but if you’re new around here, you might like to read about my 6 week Keto Results which also goes into detail about the differences between low carb and keto if you’re unfamiliar. Basically you want good healthy fat for satiation on a keto diet or it won’t be sustainable. This recipe is the perfect after dinner treat that gives you satisfaction in a small amount, especially if you’re anything like me and may have a slight sweet tooth LOL!
Need more Dairy Free Recipes? Check out these Low Carb Orange Creamsicles, or this Creamy Coconut Pudding.
Since it’s September, it’s also Apple Season where I live! You might enjoy some of these recipes:
- Low Carb Caramel Apple Cheesecake Bars,
- Low Carb Caramel Cheesecake Stuffed Apples
- Low Carb Apple Cloud Bread Danish
- Low Carb Apple Cream Cheese Muffins
Keto Dairy Free Cinnamon Ice Cream
Keto Dairy Free Cinnamon Ice Cream
Ingredients
- 27 ounces coconut milk canned
- 1 tbsp MCT oil or Vodka
- 2 tsp ground cinnamon
- 2 tsp Sweetleaf Cinnamon Liquid stevia
- 1 tsp vanilla extract
- pinch salt
- 1 tbsp grass-fed beef gelatin powder
- 3 tbsp water divided
Instructions
- Place the coconut milk, MCT oil, cinnamon, stevia, vanilla extract and salt in a high powered blender and blend until smooth. Set aside.
- In a small bowl place the gelatin and stir in 1 tbsp room temperature water.
- Boil remaining 2 tbsp water and stir into gelatin until dissolved, no clumps.
- Pour the liquid gelatin into the blender and blend on high until combined well.
- Pour into an ice cream machine and follow manufacturers instructions. Mine was soft serve texture in 10 minutes.
- Place ice cream into a loaf pan and cover or into an airtight container.
- Freeze for 1-2 hours and enjoy!
- Low carb ice cream tends to get icy after long freezing periods. The MCT oil will help with that. You will need to set it out on the counter to soften if it's been frozen overnight. Makes about 6 servings.
Notes
- The beef gelatin powder is essentially like using an egg in that it gels up nicely and helps create a creamy texture. Collagen peptides do not work the same as they do not gel, so it wouldn't be a good substitute.
Nutrition
This recipe has been sponsored by Sweetleaf Stevia with whom I am honored to be in partnership with. All opinions are 100% my own and always will be.
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Could I use heavy whipping cream instead of coconut milk?
What is the sweetness amount equivalent to for the Stevia? I just can’t eat Stevia, sorry.
Maryjane
for 2 teaspoons you might need at least a cup or more of sugar. Taste it after adding whatever sweetener you use and add more if needed before putting it in your ice cream machine.
Hi, I am from Europe and I use grams, so I have to convert ounces to grams.
2 13.5 ounce cans = 6052.725 GRAMS
I think is something wrong here.
Probably it is 13.5 = 382.725 GRAMS
Is that OK?
Thank you!
It’s a total of 27 ounces from the two cans I used. I just updated the recipe and at the bottom you’ll now see the ability to click “metric” and the plug in will provide the amounts you need.
Thank you, you are great!
Instead of having to buy McT oil, can’t you just use Coconut oil?
No as the coconut oil will clump in the ice cream, MCT oil won’t thicken and clump.Using an alcohol like vodka would work like MCT oil and help to make the ice cream less icy and rock solid.
If it’s just the clumping of the coconut oil that’s a concern, what about fractionated coconut oil? It doesn’t solidify in colder temps like regular coconut oil, and it has no taste.
…Just a thought 🙂
Great idea! I’ve never used that.
You can buy the SweetLeaf stevia on Amazon or contact the company. Or you could buy the plain liquid stevia and add cinnamon to taste to the mixture. I can’t help you with the gelatin but it’s a great product.
I don’t know the answer, but I would like to know as well.
Hi,
What can I use in place of the gelatin? I don’t eat gelatin.
What would be the equivalent sweetness of the stevia as I can’t buy that product where I live. How much cinnamon flavoring would I use?
Thank you.
Here’s a link that may help you find a substitute for the beef gelatin powder…
https://tastessence.com/gelatin-substitute
I read that you can substitute agar, arrow root or guar gum. ?
Most likely.