Zimtstern Wolke — Vegan Cinnamon Creami
Every December my kitchen smells of Zimtsterne, and every July I miss it — so now Christmas lives in the freezer. Use Ceylon if you can find it, your nose will hear the difference like a Grand Cru next to a supermarket blend. And if you crumble a real Zimtstern on top I will not stop you — I will join you.
A Swiss Zimtstern cookie that became a cloud.
Ceylon cinnamon ("true" cinnamon) is the one you want here — sweeter, more complex, almost citrusy, where supermarket cassia just shouts. Two teaspoons per pint flavors the whole base; the oat milk plays backup with its natural cereal sweetness. Cinnamon fiber drinks water, so this base runs slightly looser before freezing — that is by design.
Nerd-check the numbers yourself: this mix is pre-loaded in the Eis-Labor — fat, sugar, solids and PAC all sit inside the vegan target windows.
Ingredients
Method
- 1
Soak: cover the cashews with just-boiled water, soak 20-30 minutes, drain and rinse.
- 2
Blend: cashews, oat milk, coconut cream, brown sugar, agave, dextrose, cinnamon, xanthan and salt for 2-3 minutes until silky and evenly cinnamon-freckled.
- 3
Taste: it should taste like the middle of a Zimtstern. Too shy? Add 1/2 tsp more cinnamon and pulse.
- 4
Freeze: pour into the Ninja Creami pint only up to the MAX FILL line. Freeze with the lid OFF, dead FLAT on a level freezer shelf, for a full 24 hours.
- 5
Spin: if your freezer runs very cold, let the pint sit 5-10 minutes on the counter, then run the LITE ICE CREAM program.
- 6
Assess and re-spin: a crumbly first spin is normal for vegan bases. Add 1 tbsp oat milk, press RE-SPIN, repeat once more if needed until dense, glossy and creamy.
- 7
Optional mix-in: dig a center hole, drop in crumbled vegan Zimtstern or speculoos cookies, run the MIX-IN cycle. Serve with a cinnamon-stick swizzle.
