Stack of bowls filled with scoops of Vegan Cinnamon Sugar Toast Ice Cream
4.67 from 9 votes

Cinnamon Toast Ice Cream (Dairy-Free)

Creamy, sweet, vegan cinnamon toast ice cream. The perfect dessert in the summer! Gluten-free optional.
Author: Minimalist Baker
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings: 6 (~3/4-cup servings)
Category: Dessert
Cuisine: Vegan
Freezer Friendly 1 Week
Does it keep? Store in freezer.


  • 2 13.5-ounce cans full-fat coconut milk (2 cans yield ~3 1/2 cups)
  • 1/2 cup raw sugar
  • 1 tsp quality vanilla extract
  • 1 pinch xanthan gum (optional)
  • 1/2 tsp cinnamon
  • 2 Tbsp cinnamon sugar
  • 1 piece of (vegan) toast (grated or scraped with a knife)


  1. Add coconut milk to a saucepan over medium heat. Add sugar, stir, and bring to a boil. Continue whisking for 1-2 minutes.
  2. Remove mixture from heat and stir in the vanilla extract, cinnamon and xanthan gum (optional). Whisk to combine.

  3. Transfer to a glass bowl and refrigerate until cooled. I left mine in the refrigerator for 6-8 hours and covered it with plastic wrap once it was no longer steaming hot.
  4. Once the mixture is thoroughly chilled, transfer it into the bowl of your ice cream machine and mix according to the manufacturer's instructions.
  5. Once the ice cream is nearly done - mine took about 35-40 minutes - sprinkle in half of the cinnamon sugar and toast flecks.

  6. When the ice cream machine stops, transfer to a freezer-safe container and sprinkle in the rest of the cinnamon sugar and toast flecks, swirling with a knife to slightly incorporate.
  7. At this point you can either consume it soft, which was insanely creamy and delicious, or pop it in the freezer to harden. It should keep fresh for about a week. Thaw for 10-15 minutes before serving.


*Nutrition information is a rough estimate.
*Prep time reflects actual hands-on prep time. Does not include refrigeration and freezing time.

Nutrition Per Serving (1 of 6 ~three-quarter-cup servings)