I recently had cinnamon ice cream in a restaurant in Carmel and ended up creating a Cinnamon Gelato Recipe. Now that I need to shed a few pounds I’m back to eating my favorite diet frozen dessert, Copycat Wink Frozen Desserts. This time I created a cinnamon bun frozen dessert flavor, better than the Wink brand! I also now provide you with a non-legume and complete protein versions that have a much better texture and flavor. Enjoy!
Other Flavors:
Watermelon Wink Frozen Dessert
New Ingredient!
If you’ve seen or tried any of the previous flavors listed above, you’ll notice the substitution of sprouted brown rice protein powder in place of the pea protein. It made the texture creamier and the flavor much better. However, if you’re looking for a complete protein, use half (1/4 cup) of each. If you only have pea protein on hand, go ahead and use that as in the previous recipes.
Best Part:
Only 25 calories per 1/2 cup serving and 1 net carb. Allergen-free, gluten-free, vegan, clean eating, and more!
Cinnamon Frozen Dessert (Wink Copycat)
Ingredients
- 1/4 cup inulin NOW Foods
- 1/4 cup sprouted brown rice protein isolate NOW Foods, (or pea protein - NOW Food (or half of each to make a complete protein*)
- 1/4 cup golden flaxseed meal Bob's Red Mill
- 2 tablespoons erythritol (a sugar alcohol) or the sugar-free sweetener of choice
- 2 teaspoons guar gum NOW Food (or psyllium husk powder for gum-free
- 1/4 teaspoon monk fruit extract powder (Lakanto - only version that is free of sugar-alcohol) or the sweetener of choice
- 1/4 teaspoon ground cinnamon
- 6-1/2 cups water
- 2 teaspoons vegetable glycerin
- 1 teaspoon liquid stevia (Trader Joe'or the sweetener of choice)
- 2 teaspoons liquid cinnamon emulsion (LorAnn Oils)
- 1 teaspoon gluten free clear vanilla extract (or pure vanilla extract)
- 1 teaspoon baking soda
Instructions
-
In a cold saucepan, whisk together the inulin, pea protein, flaxseed meal, erythritol, guar gum, monk fruit extract powder, and ground cinnamon; stir to combine. Stir in the water; bring to a boil over medium-high heat, stirring occasionally. Lower the heat to medium, stirring frequently for 2 minutes.
-
Remove from the heat. Add the vegetable glycerin, cinnamon emulsion, vanilla extract, and liquid stevia; stir. Using an immersion handheld blender or countertop blender, blend until smooth. (If you're using a countertop blender, blend in small batches and wait for it to cool some to avoid exploding the lid off.)
-
If the mixture has cooled down while blending, add it back to the heat until hot, stirring often.
-
Whisk in the baking soda and refrigerate overnight or until completely cold.
-
Add to a 2-quart ice cream maker (like a Cuisinarand follow the manufacturer's instructions. Mine takes 20 minutes. Store in air-tight leftover containers and freeze. Alternatively, add to a 2-quart container with a lid and freeze, stirring and scraping sides and bottom of the container every 30 minutes until frozen.
-
To serve, microwave until a portion of the dessert defrosts just enough to scoop. An entire 2-quart container takes about 1 minute to slightly defrost. Then, as less frozen dessert remains in the container, the less time for defrosting is needed. Check it often to ensure the entire thing does not melt.
-
Serve and enjoy! Because this is not ice cream, but somewhere between ice milk and sorbet, be careful of brain freezes. Take a break between bites.
Tips
*A complete protein provides you with all of the necessary amino acids a body needs.