Non-Dairy Cinnamon Ice Cream

July is National Ice Cream Month – the perfect time to experiment with easy-to-prepare non-dairy concoctions.

Do you love ice cream? Of course you do! Doesn’t everyone? We all love ice cream so much that back in 1980 President Reagan proclaimed July as National Ice Cream Month. It’s a good excuse to indulge in your favorite flavors.

Now I love, and seek out, ice cream flavors of all kinds. Growing up, pistachio was my favorite. A family treat was always coffee ice cream with homemade chocolate sauce. And it was always fun to visit friends who celebrated their Italian heritage with a big bowl of spumoni. Over the years I have become fond of mint chocolate chip, French silk pie, and fruity sorbets.  I remember an especially good scoop of licorice ice cream on a hot, dry day in Winthrop, Washington and bowls of rum raisin from Gifford’s in Farmington, Maine. As you can see, I am an ice cream gatherer!

But all good things must come to an end – sort of. Full fat ice cream has broken up with me. So, I have (mostly) moved on to lower fat and non-dairy option; like this cinnamon version I made using flaxseed milk. It is full of cinnamon and ginger flavor, but the combination tastes light and summery. It especially enhanced the blackberry cobbler we had with it.

You could use any non-dairy milk here; almond milk, oat milk, macadamia nut milk, etc. Do keep in mind that non-dairy ice cream isn’t nearly as creamy as its full-fat cousins. Thus, non-dairy ice cream will freeze harder, and should sit on the counter for up to 15 minutes before serving. Coconut milk retains some of the original ice cream creaminess as it has more fat than other non-dairy milk. No matter what kind of “milk” you use, this frozen treat is refreshingly different.

Non-Dairy Cinnamon Ice Cream

July is National Ice Cream Month – the perfect time toexperiment with easy-to-prepare non-dairy concoctions.


  • 2 2/3 cups unsweetened flaxseed milk
  • 1 Tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar


  • Mix all ingredients together. Refrigerate mixture overnight or until completely cold.
  • Spoon mixture into ice-cream maker. Process, following manufacturer’s directions.

by Renee Pottle

Renee Pottle, a freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at Find her professional food writing info at

July 6, 2020

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