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
- 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.
- Follow the directions to make the ice cream base. Add the cinnamon roll flavoring right before placing into the refrigerator for aging.
- 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.