Cinnamon Toast Ice Cream (Dairy-Free)

Instructions

1. Add coconut milk to a saucepan over medium heat. Add sugar, stir, and bring to a boil. Continue whisking for 1-2 minutes.
2. Remove mixture from heat and stir in the vanilla extract, cinnamon and xanthan gum (optional). Whisk to combine.
3. Transfer to a glass bowl and refrigerate until cooled. I left mine in the refrigerator for 6-8 hours and covered it with plastic wrap once it was no longer steaming hot.
4. Once the mixture is thoroughly chilled, transfer it into the bowl of your ice cream machine and mix according to the manufacturer's instructions.
5. Once the ice cream is nearly done - mine took about 35-40 minutes - sprinkle in half of the cinnamon sugar and toast flecks.
6. When the ice cream machine stops, transfer to a freezer-safe container and sprinkle in the rest of the cinnamon sugar and toast flecks, swirling with a knife to slightly incorporate.
7. At this point you can either consume it soft, which was insanely creamy and delicious, or pop it in the freezer to harden. It should keep fresh for about a week. Thaw for 10-15 minutes before serving.