Sugar-Free Cinnamon Ice Cream

Sugar-Free Cinnamon Ice Cream



2 13.5 oz. cans coconut milk
1 Tbsp. medium-chain triglyceride (MCT) oil
2 tsp. ground cinnamon
1 tsp. vanilla extract
Pinch of salt
1 Tbsp. grass-fed beef gelatin powder*
3 Tbsp. water

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Place the SweetLeaf® Liquid Stevia Cinnamon Sweet Drops®, coconut milk, MCT oil, cinnamon, 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. water, room temperature. Boil remaining 2 Tbsp. water and stir into gelatin until dissolved, leaving no clumps.

Pour the liquid gelatin into the blender and blend on high until combined well. Pour blender contents into an ice cream machine and follow manufacturer’s instructions.

Place ice cream into a covered loaf pan or airtight container. Freeze for 1-2 hours. (If frozen overnight, set out to soften before serving.) Enjoy!

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