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Cinnamon Ginger Molasses No-Churn Ice Cream (Dairy-Free, Paleo)

Prep Time10 minutes
Cook Time5 hours 30 minutes
Total Time5 hours 40 minutes

Ingredients

  • 2 16- oz cans full-fat coconut milk
  • 1/2 cup blackstrap molasses
  • 1/2 cup coconut butter
  • 2 tbsp ground cinnamon
  • 1 2- inch ginger root
  • 1/4 tsp sea salt

Instructions

  • Place all ingredients in a blender, and blend until smooth.
  • Remove the blender jar from the base and put the entire thing in the freezer.
  • Leave it in the freezer for 4 hours, taking it out every hour to pulse several times and scrape down the sides with a metal spoon.
  • At the end of 4 hours, pulse one last time then pour into a freezer safe container.
  • Freeze for at least 90 minutes before serving.
  • Serve with your favorite fruits or toppings. I love using cacao nibs for that extra crunch!