Cinnamon ice cream is a summer treat reminiscent of winter holidays. Although I have seen peppermint ice cream, which is basically ice cream with crushed peppermints throughout, it's rare to see actual cinnamon flavored ice cream. There have been times I have used a cinnamon shaker to keep adding flavor as I mix it up and eat it. The nice thing about this treat is it often ends up a soft fluffy ice cream, like the style used to make cones at restaurants. It's not quite as cold as other ice cream, perfect on those first warmer days of spring.
Pre Cook Preparation:
A. Timer set to the time to begin preparation
B. Stay with ice cream to stir
Meal Adaptations:
Physical Accommodations:
Electric mixer
Large handled mixing spoons
Visual Accommodations:
Easily identifiable labeled ingredients
Brightly colored measuring cups, spoons, and bowls
Potential Food Allergy or Intolerance:
Cinnamon
Ice cream (gluten, lactose)
Meatless Preparation Avoid:
Ice cream
Substitute with: ________________
Utensils:
Bowl
Spoon
Pan: None
Ingredients:
Meat: None
Vegetables: None
Other ingredients:
1/8 to 1/4 teaspoon cinnamon
2 cups of vanilla ice cream (almond or soy)
Preparation time: 5 minutes
Preparation:
1. Scoop 2 cups of vanilla ice cream into a bowl.
2. Add 1/8 to 1/4 teaspoon of cinnamon.
3. Stir well.
Cook Temperature: None
Cook Time: None
Servings: 1
Storage Solutions: Round containers in individual servings
Counter safe: A few minutes
Fridge safe: None
Freezer safe: 1 to 2 months * Per What's Cooking America Storage Chart link in Resources
Reheat Instructions: None
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