Cinnamon Ice Cream

Why You’ll Love This Recipe

I love this cinnamon ice cream because the combination of cold, creamy ice cream and warming cinnamon creates an irresistible contrast. The cinnamon adds plenty of flavor without making the dessert overly complicated.

I also like how versatile it is. I can serve a simple scoop after dinner or use it to transform warm pies, cobblers, cakes, and brownies into an impressive dessert. Homemade cinnamon ice cream also gives me control over the intensity of the spice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Heavy cream
• Whole milk
• Granulated sugar
• Egg yolks
• Ground cinnamon
• Vanilla extract
• Salt
• Cinnamon sticks, optional

Directions

1. I combine the heavy cream, whole milk, about half of the sugar, cinnamon, and salt in a medium saucepan. If I am using cinnamon sticks, I add them at this stage.
2. I place the saucepan over medium heat and warm the mixture until it is steaming and just beginning to simmer. I avoid bringing it to a full boil.
3. While the cream mixture heats, I whisk the egg yolks with the remaining sugar in a separate bowl until the mixture becomes smooth and slightly lighter in color.
4. I slowly pour a small amount of the warm cream mixture into the egg yolks while whisking constantly. I continue gradually adding more warm cream to temper the eggs without scrambling them.
5. I pour the tempered egg mixture back into the saucepan and cook it over low to medium-low heat, stirring constantly.
6. I cook the custard until it thickens enough to lightly coat the back of a spoon. I avoid boiling the mixture.
7. I remove the saucepan from the heat and stir in the vanilla extract. If I used cinnamon sticks, I remove them at this point.
8. For an especially smooth texture, I pour the custard through a fine-mesh strainer into a clean container.
9. I cover and refrigerate the mixture for at least 4 hours, although I prefer chilling it overnight for the best results.
10. Once completely cold, I churn the mixture in my ice cream maker according to its manufacturer’s instructions.
11. I transfer the churned ice cream to a freezer-safe container and freeze it for another 3–4 hours, or until firm enough to scoop.
12. Before serving, I let the ice cream sit at room temperature for a few minutes so it becomes easier to scoop.

Servings and Timing

I get approximately 6–8 servings, or about 1 quart of ice cream, from a standard batch.

Preparation time: 15 minutes
Cooking time: 10–15 minutes
Chilling time: at least 4 hours
Churning time: approximately 20–30 minutes
Final freezing time: 3–4 hours
Total time: approximately 8 hours, including chilling and freezing
Servings: 6–8

Variations

For cinnamon vanilla ice cream, I increase the vanilla slightly and keep the cinnamon flavor more subtle. I like this variation when I am serving the ice cream alongside strongly flavored desserts.

For cinnamon brown sugar ice cream, I replace some or all of the granulated sugar with brown sugar. This gives me deeper caramel and molasses notes that pair particularly well with cinnamon.

When I want extra texture, I fold chopped toasted pecans, walnuts, cinnamon cookie pieces, or chocolate chunks into the ice cream near the end of churning.

For an autumn-inspired variation, I add a small pinch of nutmeg, ginger, or cloves. I use these spices sparingly so cinnamon remains the dominant flavor.

I can also create a cinnamon swirl by layering the freshly churned ice cream with a cinnamon-sugar sauce before the final freeze.

Storage/Reheating

I store cinnamon ice cream in an airtight, freezer-safe container. For the best texture, I press a piece of parchment paper or plastic wrap directly against the surface before closing the container. This helps reduce exposure to air and the formation of ice crystals.

I keep homemade cinnamon ice cream in the coldest part of my freezer rather than near the door, where temperature fluctuations are more common. For the best flavor and texture, I try to enjoy it within about 2 weeks.

Since this is ice cream, I do not reheat it. If it becomes too firm in the freezer, I leave the container at room temperature for about 5–10 minutes before scooping.

FAQs

Can I make cinnamon ice cream without an ice cream maker?

Yes. I can make a no-churn version using whipped heavy cream and sweetened condensed milk flavored with cinnamon and vanilla. The texture will be different from a churned custard ice cream, but I still get a creamy and delicious frozen dessert.

How much cinnamon should I add?

I usually start with a moderate amount because cinnamon becomes quite noticeable in a creamy base. I can increase it for a stronger flavor, but I add it gradually to prevent the cinnamon from overpowering the other ingredients.

Why is my homemade ice cream too hard?

Homemade ice cream can freeze harder because it does not contain the same stabilizers found in many commercial products. I let mine sit at room temperature for several minutes before serving, which makes scooping much easier.

What desserts go well with cinnamon ice cream?

I especially like serving cinnamon ice cream with apple pie, apple crisp, peach cobbler, pumpkin pie, brownies, bread pudding, baked apples, or caramel desserts. The warm cinnamon flavor works particularly well with fruit and baked desserts.

Can I make cinnamon ice cream ahead of time?

Yes. I actually prefer making it ahead because the ice cream needs several hours to chill and freeze properly. I can prepare the custard one day, chill it overnight, and churn and freeze it the following day.

Conclusion

Cinnamon ice cream is one of those homemade desserts I can keep simple while still creating something distinctive. I love how the rich, creamy base softens the warmth of the cinnamon, giving me a smooth dessert with plenty of comforting spice.

Cinnamon Ice Cream

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Rich and creamy homemade cinnamon ice cream combines a silky custard base with warm cinnamon and vanilla. It is delicious on its own or served with pies, brownies, cobblers, and other warm desserts.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10–15 minutes
• Total Time: 8 hours
• Yield: 6–8 servings, about 1 quart
• Category: Dessert
• Method: Churned
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 5 large egg yolks
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cinnamon sticks, optional

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Instructions

1. Combine the heavy cream, whole milk, half of the sugar, ground cinnamon, and salt in a medium saucepan. Add the cinnamon sticks if using.
2. Warm the mixture over medium heat until steaming and just beginning to simmer, without allowing it to reach a full boil.
3. Meanwhile, whisk the egg yolks with the remaining sugar in a separate bowl until smooth and slightly lighter in color.
4. Slowly pour a small amount of the warm cream mixture into the egg yolks while whisking constantly. Gradually whisk in additional warm cream to temper the eggs.
5. Pour the tempered egg mixture back into the saucepan. Cook over low to medium-low heat, stirring constantly.
6. Continue cooking until the custard thickens enough to lightly coat the back of a spoon. Do not allow the custard to boil.
7. Remove from the heat and stir in the vanilla extract. Remove and discard the cinnamon sticks if used.
8. Pour the custard through a fine-mesh strainer into a clean container for an especially smooth texture.
9. Cover and refrigerate for at least 4 hours or overnight, until thoroughly chilled.
10. Churn the cold custard in an ice cream maker according to the manufacturer’s instructions, approximately 20–30 minutes.
11. Transfer the churned ice cream to a freezer-safe container and freeze for 3–4 hours, or until firm enough to scoop.
12. Let the ice cream stand at room temperature for 5–10 minutes before serving if needed for easier scooping.

Notes

• For cinnamon vanilla ice cream, increase the vanilla slightly and reduce the cinnamon for a milder spice flavor.
• Replace some or all of the granulated sugar with brown sugar for deeper caramel and molasses notes.
• Chopped toasted pecans, walnuts, cinnamon cookies, or chocolate chunks can be folded in near the end of churning.
• Add a small pinch of nutmeg, ginger, or cloves for an autumn-inspired variation.
• For a cinnamon swirl, layer the freshly churned ice cream with cinnamon-sugar sauce before the final freeze.
• Store in an airtight freezer-safe container with parchment paper or plastic wrap pressed against the surface to help reduce ice crystals.
• For the best flavor and texture, enjoy homemade cinnamon ice cream within about 2 weeks.
• If the ice cream freezes very firm, leave it at room temperature for 5–10 minutes before scooping.

Nutrition

• Serving Size: 1/2 cup
• Calories: 350 kcal
• Sugar: 25 g
• Sodium: 115 mg
• Fat: 26 g
• Saturated Fat: 16 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 27 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 190 mg