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Writer's pictureAbby Brown

Cinnamon Ice Cream - Allergy Free CookBook

Updated: Sep 18

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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