On the hot seat, I knew I couldn't go back on my word, but I also knew I didn't have a lot of time to make an ice cream but it was worth a try. Because I knew the ice cream may not finish I made cinnamon crisps so we had something that he could dip in the not-so-done ice cream. Good thing I did, ice cream wasn't done, so we used it more like a whipped cream dip for the chips. Gabe got really crabby at the end of the night and actually refused to eat it (go figure) but the rest of us got to enjoy it!
The cardamon absolutely amazed me. I was so happy with the flavor, it made me even happier to make a plate the next morning so I could take a picture of the finished ice cream before the kids got up. With the yogurt, maple syrup and cinnamon, I couldn't help but eat the plate for breakfast!
Maple Ice Cream with Cinnamon Crisps
2/3 c coconut milk
1/2 c greek yogurt (use coconut yogurt to make vegan)
3 T maple syrup
1/4 t cardamon
5 6-inch tortillas (I used flour but corn tortillas work great too)
2 T butter
3/4 T brown sugar
sprinkle of cinnamon
Mix your ice cream ingredients thoroughly and place in the freezer for 3-4 hours mixing it up every 30-45 minutes.
Meanwhile heat your butter and brown sugar in a sauce pan. Spread mixture over both sides of the tortillas. Then cut the tortillas into strips and lay them on a sheet tray.
Once on the sheet tray, sprinkle them with cinnamon. Bake them at 350° for 5 minutes.
Once ice cream has set, serve.