swirling cinnamon ice cream

paleo ice cream

To mark the 5th anniversary of our little blog, I thought it was time to get some new pictures taken for the very first recipe! A Paleo ice cream, that started it all. It’s amazing how far this “little blog that could” has come in 5 years and even more amazing how far the pictures have come!

This cinnamon swirl paleo ice cream is a tribute recipe to my mom and Makenna’s grandma, DeVona. For a full read up on why it’s cinnamon based, read this post “Happy Birthday day Mom/Grandma.” Basically, she loved cinnamon candy, think “Red Hots” and so this flavor choice seemed like a win! Our ebook, Paleo Olé, is an entire tribute to her with remakes of some of the “DeVona classics!”

To say we miss her is truly an understatement. We’ve all lost special people in our lives so we all know the heartache. Making warm fuzzy food memories come to life is one way we can keep their memories a part of our lives and their spirits close by. We talk about her OFTEN as well and keep her close by that way.

She was taken very suddenly from us almost 8 years ago now, which is so odd to even say. You can read more about her on our “about us” under the 2014 section, or here on the “Makenna’s story” page. That we’ve made it that many years without her influence and presence is so amazing. She was the glue that held us all together, so without her around we often feel like we’re in pieces.

She also was one of those ladies that wore purple, even before she got older. So you’ll see a hint of purple in the new picture and hints of purple all over our blog. We pay homage to her whenever we can. We wouldn’t be where we are today without her continued influence. Both in regards to our blog and in every other aspect of our lives.

swirling cinnamon ice cream

Recipe by MichelleCourse: dessertDifficulty: easy


Prep time



a tribute recipe to our angel Mom/Grandma


  • ice cream base
  • 2 cans full fat organic coconut milk

  • 4 egg yolks

  • ¼ cup maple syrup

  • ¼ cup maple sugar

  • ¼ tsp Redmond Sea Salt

  • ¼ tsp ground cinnamon

  • 2 tsp vanilla

  • 10-12 drops doTERRA cinnamon bark or cassia essential oil

  • cinnamon swirl
  • 6 tblsp maple syrup

  • 4 tblsp grass fed butter

  • 2 tblsp full fat coconut milk

  • 2 tsp ground cinnamon

  • 6-8 drops cinnamon doTERRA cinnamon bark or cassia essential oil

  • Pinch of Redmond Real Salt


  • In a medium sized saucepan, add coconut milk, egg yolks, maple syrup, maple sugar, cinnamon and salt, whisk well to ensure all egg yolks are completely combined.
  • Place on stove top over medium heat, warm while stirring constantly until mixture thickens and will coat the back of the spoon. Usually about around 4-6 minutes, do not let the mixture boil, this will curdle the eggs.
  • Remove from heat and pour mixture through a fine mesh sieve into a glass container. Stir in vanilla then place in the refrigerator for 15-20 minutes. Remove from the fridge and whisk again really well. Lay a piece of plastic wrap directly on top of the mixture, this will keep a film from forming on the top.
  • For optimal texture we like to refrigerate our ice cream base overnight so it’s completely cooled. But you could make this in the morning and freeze it later in the evening, just be sure it’s completely cooled before freezing.
  • Make cinnamon swirl by combining all ingredients in a small saucepan and warm, whisking until completely combined. Remove from heat and set aside to cool, room temperature is best for swirling.
  • Freeze ice cream according to the manufacturer’s directions in your favorite ice cream maker. We use a Cuisinart brand and it takes about 20-22 minutes to get the job done. While ice cream is freezing, select a shallow, freezer safe container to place it in, you’ll want it shallow so that swirling in the cinnamon swirl is easier.
  • When ice cream is done, scoop about half into the container and drizzle about 2 tablespoons cinnamon swirl on top, going back and forth. Scoop the rest of the ice cream on top of that and drizzle a couple more tablespoons of cinnamon swirl. Take a butter knife and run/fold cinnamon swirl drizzle into ribbons throughout the ice cream. Place in the freezer to firm up. Use the remaining cinnamon swirl to drizzle on top when you serve.

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  1. Pingback: ube Ube, purple sweet potato ice cream ~ Back Porch Paleo

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