I've been on a bit of a vegan ice cream kick lately. Can't you tell? While this of course has a lot to do with making cute Colin-acceptable varieties, it also turns out that it's really, really good. I know, right?
Blueberries and cinnamon are just one of those flavor combinations that gravitate towards because it just works. These sweet, seasonal berries are wonderfully enhanced by this warm pantry-staple spice. In muffins, cake, and even as a classic pie á la mode combo: blueberry pie with cinnamon ice cream, both equally vegan and totally tasty. So I thought, what better pairing to celebrate cute Colin's 30th birthday?
For this recipe, you'll need:
2 15-ounce cans of coconut milk (I went with one full fat, one light)
3/4 cup of sugar
3 heaping tablespoons of ground cinnamon
1 teaspoon vanilla extract
1 1/2 teaspoons arrowroot
You can add more or less cinnamon depending on the depth of flavor you'd like to achieve - for just a hint of cinnamon in an otherwise classic vanilla base, the suggested amount can be halved. For an intense cinnamon flavor, I'd recommend jumping up to 4 tablespoons.
In a medium stockpot, add your coconut milk, sugar, cinnamon and vanilla. Bring this mixture to a light simmer over medium heat, whisking often. Once the sugar has dissolved, take a tablespoon or two of your mixture and whisk together with your arrowroot. Try to get all the lumps out, if possible. Add your arrowroot mixture back into the stockpot. Continue to heat (but not boil) for another minute, then remove.
Transfer to a medium sized bowl, cover and refrigerate until chilled, about 4-6 hours or up to overnight. A quick tip from me to you, if you're hoping to have ice cream tomorrow evening, make this easy mixture before bed, pop in the refrigerator, churn in the morning, freeze all day and ta-da, ice cream in time for dessert.
After completely cold, using your ice cream maker of choice, churn according to machine instructions. Place in a freezer-safe container and freeze until the ice cream has fully hardened.
Serve alone (something tells me a little orange zest and honey would be G-O-O-D) or alongside some vegan blueberry pie, the recipe for which you can find here.