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Cinnamon Ice Cream

Helen T. Patterson
Indulge in the rich and creamy goodness of homemade cinnamon ice cream, a perfect balance of warm spice and sweet creaminess. This easy-to-make recipe is ideal for pairing with pies, cakes, or enjoying on its own as a comforting treat. Whether you have an ice cream maker or not, you'll achieve a smooth, decadent texture that’s sure to impress.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 260 kcal

Equipment

  • 1 medium saucepan
  • (1) Whisk
  • 1 mixing bowl
  • 1 Fine-Mesh Strainer
  • 1 Ice cream maker (or loaf pan for no-churn method)
  • 1 Airtight container (for storage)
  • (1) Rubber spatula

Ingredients
  

Dairy Base

  • 2 cups heavy cream
  • 1 cup whole milk

Sweeteners

  • ¾ cup granulated sugar
  • 2 tbsp honey optional, for deeper flavor

Flavoring and Spices

  • 1 ½ tsp ground cinnamon
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • ¼ tsp ground nutmeg optional, for extra warmth

Custard (Optional, for richer texture)

  • 4 large egg yolks

Instructions
 

Step 1: Prepare the Custard Base

  • In a medium saucepan over medium heat, combine the heavy cream and whole milk. Heat until the mixture is warm but not boiling.
  • In a separate bowl, whisk together the egg yolks and sugar until pale and creamy.
  • Slowly pour a ladle of the warm milk mixture into the egg mixture, whisking constantly to temper the eggs.
  • Return the mixture to the saucepan and cook over low heat, stirring frequently until the custard thickens (about 5-7 minutes). Do not let it boil.

Step 2: Add Flavorings

  • Remove the saucepan from heat and stir in ground cinnamon, vanilla extract, salt, and nutmeg (if using). Mix well.
  • Strain the custard through a fine mesh sieve to remove any solids, then allow it to cool to room temperature.

Step 3: Chill the Mixture

  • Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or until completely chilled.

Step 4: Churn the Ice Cream

  • Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (typically 20-25 minutes).

Step 5: Freeze and Serve

  • Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to firm up.
  • Let it sit at room temperature for 5-10 minutes before scooping. Enjoy!
  • No-Churn Method: Whip the heavy cream until stiff peaks form, fold in sweetened condensed milk, cinnamon, and vanilla, and freeze until firm.

Notes

  • For a lighter version, substitute half-and-half for heavy cream.
  • Enhance the flavor by adding a splash of bourbon or rum.
  • Serve with warm apple pie, snickerdoodle cookies, or drizzle with caramel sauce for an indulgent treat.
  • Store in the freezer for up to 1 month in an airtight container.
  • If the ice cream becomes too hard, let it thaw for a few minutes before serving.
Keyword Cinnamon Ice Cream