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Pour ½ cup of the apple cider into a small saucepan. Sprinkle the gelatin over its surface, and allow to bloom for one minute. (Bloom means it starts to absorb the liquid and begins to dissolve.) Stir it in, and turn the heat to medium-low.
Stir to fully dissolve the gelatin over the heat. Once steamy and foamy, but not yet simmering, remove from heat.
While whisking, pour in the maple syrup, and fully combine.
To a blender, add: remaining apple cider, room temp. coconut milk, gelatin water with syrup, vanilla and cinnamon. Blend on medium speed until smooth, about 15 to 25 seconds.
Pour into prepared (frozen overnight) ice cream maker, following manufacturer's directions. Freeze for about 20 minutes, until deliciously ready. Scoop into prepared storage container (chilled). Cover with a piece of parchment paper layed directly on its surface. Chill until ready to serve.
If frozen hard, set ice cream on the counter at room temp for 10 or more minutes, until it's more scoopable.