Where do you look for inspiration? For me, it’s often Pinterest. Two recipes recently caught my eye: honey ice cream, and a dairy-free ice cream made with coconut milk. I love using honey in my desserts whenever possible, and it works wonderfully as a sweetener and flavor-enhancer here.
Both dairy-free and egg-free, a spoonful of Kahlua enhances the finished texture. Cinnamon adds warm notes and a chopped Toblerone bar infuses each spoonful with milk chocolate and honey-almond nougat – reserve a few pieces for topping!
Cinnamon, Honey & Toblerone Ice Cream
2 (13.5-ounce) cans light coconut milk
1/2 cup honey
1 Tbsp Kahlua
1/2 tsp vanilla extract
1/8 tsp cinnamon
1 3.25-ounce Toblerone bar, coarsely chopped
Combine coconut milk, honey, Kahlua, vanilla, and cinnamon in a food processor or blender; process until combined. Chill mixture for 3 to 4 hours in the refrigerator before pouring into frozen cylinder of ice cream maker; add Toblerone and freeze according to manufacturer’s instructions. Spoon mixture into a freezer-safe container and place in the freezer for several hours to firm up (let it rest for 15 minutes at room temperature before scooping).
Yield – 8 servings (serving size: about 1/2 cup)
Calories – 190
Carbs – 25