Cinnamon Roll Ice Cream w/ a Cream Cheese Swirl

This cinnamon roll ice cream is sweet, creamy, with the spice of cinnamon and a ribbon of fluffy cream cheese icing running through it. I bet it would be amazing on top of a warm pecan pie tart.

Ingredients ;

Ice Cream Base:

• 2 cups heavy cream
• 1 cup half and half
• 1 cup almond milk
• 3 egg yolks *****
• 4 tsp cinnamon
• 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener
• 1 tsp glycerin
• 1/2 tsp vanilla

Cream Cheese Icing Swirl:

• 8 oz cream cheese softened
• 2 tbsp heavy cream
• 1/2 tsp glycerin
• 1/3-1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener

Instructions :

1. Combine all the ice cream base ingredients in a blender. Blend until smooth. Pour into an ice cream machine. Churn according to the manufacturer’s instructions.
2. Meanwhile, make the cream cheese icing swirl. Beat the softened cream cheese in a medium bowl with an electric mixer until fluffy. Beat in the cream until incorporated. Add the glycerin and sweetener. Mix until light and fluffy.
3. When the ice cream is done churning fill the container you will freeze it in about halfway with ice cream. Put a blob of icing in top. Fill until the 3/4 mark with more ice cream. Add another blob of icing. Use a butter knife to swirl the icing in gently. I just ran the knife back and forth a few times. Finish filling the container with ice cream. Freeze until firm. (Repeat until you've used up all ice cream and icing).
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