No-Churn Cinnamon Swirl Ice Cream

About

One of my favorite ice cream flavors is cinnamon ice cream. The subtle spiciness of the cinnamon pairs so well with the whipped heavy cream. You will love how easy this ice cream is to whip together!

Ingredients

3 tablespoon brown sugar replacement by swerve
¼ teaspoon baking aids xanthan gum by bob's red mill
½ teaspoon cinnamon
⅛ teaspoon coarse kosher salt by morton
¾ cup heavy cream
8 ounce raw coconut cream
½ cup the ultimate icing sugar replacement by swerve
1 ½ cup heavy cream
¼ cup the ultimate icing sugar replacement by swerve
1 teaspoon vanilla extract

Instructions

In a small bowl, combine the brown sugar, xanthan gum, cinnamon, and ⅛ teaspoon kosher salt. Mix until well combined.
In a small nonstick saute pan, combine the brown sugar mixture and ¾ cup heavy cream. Bring mixture to a simmer and cook until it is thickened about 2-3 minutes.
You will be able to tell it is thickened as it takes on an airiness and will be noticeably thicker. Place cinnamon sauce in the fridge until chilled.
Open a can of coconut cream and scoop off all the solid coconut cream, leaving the water in the bottom. It should be about 8 oz. With a hand mixer, blend 1/2 cup Swerve with the coconut cream and a pinch of kosher salt. Set in the fridge while preparing the whipped cream. The canned coconut cream does not need to be chilled prior to mixing it.
In a clean stand mixer or hand mixer with a clean bowl, whip the heavy cream (make sure cream is straight from the fridge/cold) on high until soft peaks form. Add ¼ cup of Swerve, vanilla extract and a pinch of kosher salt and continue mixing until stiff peaks form.
Add a big scoop of whipped cream to the mixed coconut cream and fold in to lighten the mixture.
Add the coconut/whipped cream mixture to the larger bowl of whipped cream and fold gently to combine. Place cream mixture in the fridge until ready to combine with the cinnamon sauce. Line a loaf pan with some parchment paper, making sure to have some paper hanging over the sides for easy removal later. Once the cinnamon sauce is chilled, place half of the cream mixture in the bottom of the loaf pan. Then add half of the cinnamon sauce and swirl it into the cream mixture with a butter knife.
Repeat this one more time with the remaining cream and cinnamon sauce. Place in the freezer for about 1 hour or until mixture is hard but not too hard to scoop. If ice cream is placed in the freezer overnight, allow an ample amount of time for ice cream to warm slightly at room temperature before scooping.