cinnamon ice cream recipe

Written BySheba G Updated On
cinnamon ice cream recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best cinnamon ice cream recipe

I’ve been making this cinnamon ice cream recipe for years, and it’s still a favorite in our household. The combination of warm spices and creamy ice cream is a perfect match. My kids love it when I serve it at family gatherings, and it’s always a hit.

I’ve experimented with different types of cinnamon, but good old-fashioned ground cinnamon works best for me. The key to this recipe is to not over-churn the ice cream, or it will become too icy. I use my trusty stand mixer to mix the ingredients together, then transfer the mixture to my ice cream maker.

Once the ice cream is frozen, I transfer it to an airtight container and store it in the freezer until we’re ready to serve. This recipe is so easy to make and always impresses our guests. It’s perfect for any occasion, whether it’s a casual dinner with friends or a special holiday gathering.

My family loves this recipe because it’s so versatile – we can enjoy it as a sweet treat after dinner or as a healthier dessert option when we’re looking for something a little lighter. Plus, the health benefits of this recipe are undeniable – the cinnamon has anti-inflammatory properties and can help lower blood sugar levels. I’ve even started using this recipe as a base for other flavors, like adding cocoa powder for a chocolate version or using different types of nuts for added texture.

This recipe is truly a staple in our household.

Cinnamon Ice Cream

Cinnamon Ice Cream

4.6 from 743 votes

This homemade cinnamon ice cream is rich, creamy, and infused with warm cinnamon flavor. It is perfect for serving on its own or alongside apple pie and other fall desserts.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Ice Cream Base

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1/4 teaspoon salt
4 large egg yolks
2 teaspoons ground cinnamon
1 vanilla bean (or 2 teaspoons vanilla extract)

👨‍🍳Directions

1In a medium saucepan over medium heat, combine the heavy cream, whole milk, half of the sugar, salt, and ground cinnamon.
2Whisk occasionally until the mixture is steaming and small bubbles form around the edge, about 5 minutes.
3Do not let it boil.
4While the cream mixture heats, in a separate bowl whisk together the egg yolks and remaining sugar until pale and slightly thickened, about 2 minutes.
5If using a vanilla bean, split it lengthwise and scrape the seeds into the egg mixture; if using extract, add it later.
6Slowly pour about 1 cup of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
7Then pour the egg mixture back into the saucepan with the remaining cream, whisking continuously.
8Cook the custard over medium low heat, stirring constantly with a spatula, until it thickens enough to coat the back of the spatula and reaches 170°F on an instant read thermometer, about 5 to 7 minutes.
9Do not let it exceed 180°F or the eggs will scramble.
10Remove the saucepan from heat and pour the custard through a fine mesh strainer into a large bowl to remove any cooked egg bits.
11If using vanilla extract, stir it in now.
12Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours or until completely chilled.
13Once the custard is fully chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft serve consistency, usually about 20 to 25 minutes.
14Transfer the churned ice cream to a freezer safe container, press a piece of plastic wrap directly onto the surface, and freeze for at least 4 hours until firm.

🔧Equipment

Medium saucepan
Whisk
Fine mesh strainer
Large bowl
Ice cream maker
Instant read thermometer
Spatula
Freezer safe container

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 28g💛Saturated Fat: 17g❤️Cholesterol: 195mg🧂Sodium: 135mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 27g🥩Protein: 5g

📝Notes

For a stronger cinnamon flavor, toast the ground cinnamon in a dry skillet over medium heat for 1 minute before adding to the cream. Let the custard chill thoroughly before churning for the best texture.

Watch Video Of How Cinnamon Ice Cream Works

This cinnamon ice cream recipe is always a good idea for any occasion. It works well for family gatherings because it is simple to make and everyone loves the warm spice flavor.

I have brought it to barbecues, holiday dinners, and even just served it on a random Tuesday night. To store leftovers, keep the ice cream in a tightly sealed container in the freezer.

If it gets too hard, let it sit at room temperature for 5 to 10 minutes before scooping. For serving, try it with a slice of apple pie or a warm chocolate chip cookie.

You can also top it with caramel sauce or fresh berries for a special touch. This recipe is a keeper and I hope your family enjoys it as much as mine does.

❓ Frequently Asked Questions About Cinnamon Ice Cream

1. Can I use ground cinnamon instead of cinnamon sticks?

Yes, you can use ground cinnamon. Use about 2 teaspoons of ground cinnamon for this recipe. Whisk it into the warm milk and cream mixture until fully dissolved. The flavor will be slightly different but still delicious.

2. How long does homemade cinnamon ice cream last in the freezer?

Homemade ice cream is best eaten within 1 to 2 weeks. Store it in an airtight container to prevent ice crystals. Press a piece of plastic wrap directly onto the surface before sealing to keep it fresh.

3. Can I make this recipe without an ice cream maker?

Yes, you can make it without an ice cream maker. Pour the chilled base into a shallow dish and freeze it. Every 30 minutes, stir it vigorously with a fork to break up ice crystals. Repeat 4 to 5 times until it reaches a creamy consistency.

4. Why did my ice cream turn out icy instead of creamy?

Icy ice cream usually means the base was not chilled long enough before churning, or the churning time was too short. Make sure the mixture is completely cold, at least 4 hours or overnight. Also, adding a tablespoon of vodka or corn syrup can help prevent ice crystals.

5. Can I add mix-ins like chocolate chips or nuts?

Absolutely. Add mix-ins during the last few minutes of churning so they distribute evenly. For chocolate chips, use mini chips so they do not sink. For nuts, toast them first for extra flavor. Fold them in gently after churning if you prefer.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts