Today I’m going to show you how to make another incredibly delicious, creamy, fall-inspired ice cream flavor. Today we’re going to make my simple recipe for maple cinnamon ice cream. It’s like having everything that’s great about the fall, all wrapped up in one ice cream!

Yield: 12 servings

Serving size: 1/2 cup

Ingredients:

  • 1/3 cup (22g) powdered egg yolks
  • 2 cups (476g) pasteurized heavy whipping cream, without additives
  • 1 cup (237g) + 5 tbsp. (74g) water
  • 1 tbsp. pure maple extract
  • 2 tsp. (10g) pure vanilla extract
  • 6 tbsp. (54g) natural, non-GMO confectioners/powdered erythritol
  • 1/2 tsp. (2.6g) ground cinnamon
  • 1/4 tsp. (0.55g) ground nutmeg

Directions:

  1. Add the powdered eggs to a large bowl. Using powdered eggs allows us to skip cooking the ice cream, making this recipe a super simple one.
  2. Use the back of a fork to mash out any lumps.
  3. Add in 5 tbsp. of water and whisk the yolks into a smooth paste.
  4. Add the rest of the water and whisk well to incorporate.
  5. Add in about 1 cup of cream and whisk well. Add in the rest of the cream and whisk again.
  6. Add in the maple extract, vanilla extract, powdered erythritol, cinnamon, and the nutmeg.
  7. Whisk again to fully incorporate.
  8. Using an electric mixer, whip the ice cream base until it’s fluffy and begins to thicken.
  9. Refrigerate the mixture for two hours. After two hours, turn on your ice cream maker and carefully pour your ice cream base into the bowl of your machine.
  10. Secure the lid and follow manufacturer’s instructions for ice cream making.
  11. Scoop the ice cream into a lidded freezer safe container. Secure the lid and freeze your ice cream for about 2 hours or until desired consistency.
  12. Enjoy!
1 Carb Per Serving

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