cinnamon ice cream recipe

Written ByJenny Smyth Posted on
cinnamon ice cream recipe
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The Best cinnamon ice cream recipe

I’ve been making this cinnamon ice cream recipe for years, and it’s always a hit with my family. My kids love it because it’s sweet and creamy, and my husband appreciates the fact that it’s made with wholesome ingredients. As for me, I love that it’s easy to make and can be customized to suit our tastes.

We’ve served it at family gatherings, potlucks, and even as a special treat on lazy Sundays. The best part is that it’s incredibly versatile – we can enjoy it as a snack, dessert, or even as a topping for pancakes or waffles. Plus, the health benefits of using natural sweeteners like honey and maple syrup are a major plus in my book.

When I’m feeling under the weather, this recipe is one of the first things I reach for because it’s comforting and soothing. My kids will often ask for it when they’re feeling down or just need a pick-me-up. And let’s be real – who doesn’t love the smell of cinnamon wafting through the house?

It’s like a warm hug in a bowl! I’ve experimented with different spices over the years, but this recipe remains my go-to because of its simplicity and depth of flavor. And have I mentioned how much my family loves helping me make it?

It’s become a fun tradition for us to work together in the kitchen, measuring out ingredients and stirring the mixture until it’s smooth and creamy.

Cinnamon Ice Cream

Cinnamon Ice Cream

4.6 from 1742 votes

A creamy and aromatic ice cream infused with the warm flavor of cinnamon. This simple custard-based recipe creates a smooth and rich dessert perfect for any occasion.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time4 hours 30 mins (includes chilling and freezing)
Servings: 6Cuisine: InternationalCalories: 320 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 teaspoon vanilla extract

👨‍🍳Directions

1In a medium saucepan over medium heat, combine the heavy cream, whole milk, 1/2 cup of the sugar, and the salt.
2Stir occasionally until the mixture is steaming and small bubbles form around the edge, about 5 to 7 minutes.
3Do not let it boil.
4In a separate mixing bowl, whisk the egg yolks with the remaining 1/4 cup sugar until the mixture is pale and thick, about 2 minutes.
5Slowly pour about 1 cup of the hot cream mixture into the yolks while whisking constantly to temper them.
6Pour the tempered egg mixture back into the saucepan with the remaining cream.
7Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon and leaves a clear trail when you run your finger through it, about 5 to 8 minutes.
8Do not let it simmer or boil.
9Remove the saucepan from the heat and immediately pour the custard through a fine-mesh strainer into a clean bowl.
10Stir in the ground cinnamon and vanilla extract until fully incorporated.
11Let the mixture cool to room temperature, about 30 minutes, then cover and refrigerate until completely chilled, at least 4 hours or overnight.
12Once the custard is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20 to 25 minutes, until it reaches a soft-serve consistency.
13Transfer the churned ice cream to a freezer-safe container, smooth the top, and freeze for at least 4 hours or until firm before serving.

🔧Equipment

Medium saucepan
Whisk
Mixing bowl
Fine-mesh strainer
Ice cream maker
Freezer-safe container

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 185mg🧂Sodium: 120mg🌾Total Carbs: 28g🥦Dietary Fiber: 1g🍬Sugars: 25g🥩Protein: 4g

📝Notes

For a stronger cinnamon flavor, you can steep 2 cinnamon sticks in the cream mixture while heating, then remove them before adding the eggs. To prevent ice crystals, press a piece of plastic wrap directly onto the surface of the churned ice cream before freezing.

Watch Video Of How Cinnamon Ice Cream Works

One of my favorite things about this cinnamon ice cream recipe is how well it stores – simply transfer any leftover ice cream to an airtight container or freezer-safe bag and store it in the freezer until you’re ready to serve. When you’re ready to enjoy your frozen treat, simply scoop out what you need and re-freeze any leftovers.

If you want to get fancy, you can even try adding fresh fruit or nuts on top for added texture and flavor. My family loves serving this at family gatherings because everyone gets excited about getting their own scoop (or two!)

And let’s be real – who doesn’t love having an excuse to indulge in a sweet treat every now and then?

❓ Frequently Asked Questions About Cinnamon Ice Cream

What type of milk should I use for this cinnamon ice cream recipe?

I prefer to use whole milk because it provides a rich and creamy texture, but you can also use 2% or skim milk if you’re watching calories. If you want to get fancy, you can even try using coconut milk or almond milk for a dairy-free option.

Can I make this cinnamon ice cream recipe in advance?

Yes, you can definitely make this recipe ahead of time! Simply churn the mixture into an ice cream maker according to the manufacturer’s instructions, then transfer the churned ice cream to an airtight container and store it in the freezer until you’re ready to serve.

How long does cinnamon ice cream last in the freezer?

This cinnamon ice cream typically lasts for 2-3 months in the freezer if stored properly in an airtight container.

Can I customize this cinnamon ice cream recipe?

Absolutely! Feel free to experiment with different spices like nutmeg or cardamom to create unique flavor profiles.

Is this cinnamon ice cream recipe suitable for vegetarians?

This recipe is completely vegetarian-friendly – just be sure to check your ingredients for any animal-derived products.

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