• 1 cup white sugar
  • ¾ cup non-dairy creamer
  • ¾ cup water
  • 1 cup non-dairy whipping cream
  • 1 tsp. vanilla extract
  • 2 tsp. ground cinnamon
  • 2 eggs, beaten


  1. In a saucepan, whisk together sugar, non-dairy creamer, and water over medium-low heat. When the mixture begins to simmer, add eggs and continue to whish. (Whisk the mixture quickly and constantly so the eggs do not scramble).
  2. In a mixing bowl, whip cream until stiff. Add whipped cream to saucepan and continue whisking (the cream will melt, but should still retain some firmness-it works best this way, don’t ask me why).
  3. Add vanilla and cinnamon and whisk a final time. Freeze.
  4. After mixture is frozen, place in mixer and whip or beat the mixture to churn the ice cream. Re-freeze the ice cream and repeat the process one more time. If using an ice-cream maker, prepare according to manufacturer instructions.

Serve with Rustic Apple Pie