This recipe for Maple Ice Cream with Cinnamon Crisps is so tasty! The coconut milk maple ice cream is the perfect dip for the sweet cinnamon tortilla chips. Plus, it's quite easy to make!
Maple Ice Cream with Cinnamon Crisps [Vegan]
Serves
414
Ingredients
For the Ice Cream:
- 2/3 cup coconut milk
- 1/2 cup coconut yogurt
- 3 tablespoons maple syrup
- 1/4 teaspoon cardamom
For the Cinnamon Crisps:
- 5 6-inch tortillas (I used flour but corn tortillas work great too)
- 2 tablespoons vegan butter
- 3/4 tablespoon brown sugar
- sprinkle of cinnamon
Preparation
- Mix your ice cream ingredients thoroughly and place in the freezer for 3-4 hours mixing it up every 30-45 minutes.
- Meanwhile, heat your butter and brown sugar in a saucepan. Spread mixture over both sides of the tortillas. Then cut the tortillas into strips and lay them on a sheet tray.
- Once on the sheet tray, sprinkle them with cinnamon. Bake them at 350° for 5 minutes.
- Once the ice cream has set, serve.
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Cinnamon -
Coconut Milk
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About The Author
Ashley Smyczek
See My Recipes Practical sweets and snacks that show the best things in life are homemade.
I have a constant desire to feed people good food and find the simpler, smarter ways of doing things. Being practiganic is about eating and living natural and organic while still being practical. Through this way of life, I have discovered the best things in life are homemade. Visit www.PractiGanic.com for vegetarian, vegan, raw and gluten free recipes, natural remedies, bath and body serums as well as fun and easy tips and tricks to keep your home PractiGanic while keeping your family happy!
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