Tuesday, May 3, 2016

Low Carb Cinnamon Crumb Cake Ice Cream

I got a bunch of samples of ice cream flavorings from a distributor a while back and one flavor I never got around to using was one for cinnamon roll. You may not be able to get a hold of this specific product, but you can easily purchase cinnamon roll flavoring for hard candy that will work just as well.

I was originally going to do a “raw” cinnamon roll dough as a mix-in, but I found low carb cinnamon crumb muffins from WiO that will work just fine. Hooray for making life easy!


Low Carb Ice Cream Base
½-1 teaspoon LorAnn Oils cinnamon roll flavoring
1 WiO Cinnamon Crumble SmartMuffin


  1. Freeze a muffin and chop up into small pieces. Discard any part of the stump that doesn’t contain a cinnamon swirl. Put pieces into empty ice cream container and place upright in the freezer.
  2. Follow the directions to make the ice cream base. Add the cinnamon roll flavoring right before placing into the refrigerator for aging.
  3. Follow your ice cream maker’s directions for making ice cream. Remove from the ice cream maker using a silicone spatula and add some to the container. Add a layer of chopped muffin. Repeat until done. Freeze until solid.
Scoops of ice cream.

Scoops of ice cream.

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