This cinnamon ice cream is pure magic, cool and creamy for summer, but with just enough cozy spice to ease you into fall. It's made with a handful of simple ingredients you probably already have in your kitchen, and comes together with almost no fuss. I promise you're going to want to put it on everything.
I've made this cinnamon ice cream so many times this summer and every time, someone new falls in love with it. It's my dad's favorite ice cream, and now a bunch of my friends are obsessed too. The flavor is cozy and warm but still refreshing, like the melted milk at the bottom of a bowl of Cinnamon Toast Crunch, only creamier, dreamier, and way more grown up.
It's also shockingly easy to make, with a handful of pantry staples and no fancy techniques required. If you're looking for something a little different from plain vanilla, this is your upgrade: perfect on top of fruit crisps, warm cookies, apple pie or just eaten straight from the container. Once you try it, I have a feeling it'll become one of your favorites too.
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Equipment
For this recipe, you'll need:
- An ice cream maker - I use and love my Cuisinart Ice Cream Maker. We've been making way more ice cream since getting it, and keeping the bowl stored in the freezer means it's ready whenever we are.
- A saucepan - Since this recipe uses egg yolks, you'll need to gently cook the base to a safe temperature. I like this Cuisinart Stainless Steel Pan.
- A cooking thermometer - Highly recommended if you plan on making custard-based ice creams. You can eyeball it by looking for steam, but a thermometer makes it easy to hit the magic 170°F mark without risking scrambled eggs. I use this one from OXO, but there are plenty of solid options out there.
- Measuring cups and spoons
- Fine Mesh Strainer - Not absolutely necessary, but I like pouring my cooked custard mixture through a fine mesh strainer to strain out any pieces of cooked eggs and ensure a smooth finish.
Ingredients
- Milk - I recommend using whole milk for the creamiest texture.
- Heavy cream - Go full-fat here; this is a treat, and it makes all the difference.
- Egg yolks - Save the whites for meringues or a future baking project!
- Ground cinnamon - The star of the show. Don't be shy.
- Sugar - I usually use white granulated sugar, but I think this would be so good with brown sugar too, especially as we head into fall.
- Salt - Just a pinch to balance the sweetness and bring out the flavor.
Step-by-Step Photos
Frequently Asked Questions
I highly recommend using an ice cream maker for the creamiest, dreamiest texture. And this one from Cuisinart is my favorite and totally worth the investment if you plan to make ice cream regularly. That said, if you're in a pinch, you can still make it work: pour the cooled custard into a shallow pan and freeze it until solid, then break it into chunks and blend it in a food processor or high-speed blender. You may need to repeat the process once or twice to smooth it out. Just be careful not to over-process or it can get dense and icy. Still good, but not quite the same and definitely more time consuming.
Yes! I typically use white sugar in summer for a cleaner flavor, but brown sugar adds a lovely molasses depth that's perfect for fall. Totally worth trying both versions.
About a week or two for best texture and flavor. Just be sure to keep it stored in an airtight container. I use this Tovolo ice cream container and it works well.
This usually happens when the egg yolks get too hot too quickly. Make sure you're whisking constantly when tempering the eggs with the warm milk mixture, and cook the custard slowly over medium heat. A thermometer really helps here. Aim for 170°F but don't go much higher.
I recommend it! Even if everything goes perfectly, straining the custard through a fine mesh sieve catches any tiny bits of cooked egg or spice clumps and ensures a silky-smooth final result.
Homemade ice cream is often soft straight from the machine. It's basically soft serve! If you prefer it to be firmer transfer it to a container and freeze it for a few hours to firm up before scooping.
Made this Cinnamon Ice Cream recipe? Let me know what you think in the comments!
Recipe
Cinnamon Ice Cream
Equipment
- Ice Cream Maker
- Measuring cups and spoons
- Saucepan
- Fine Mesh Strainer (optional)
Ingredients
- 1.5 cups heavy cream
- 1.5 cups whole milk
- ⅔ cups white granulated sugar Can substitute with brown sugar.
- 4 egg yolks
- 2 teaspoon ground cinnamon
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Separate the 4 egg yolks and place them in a mixing bowl with the ground cinnamon and vanilla extract. Whisk together, then set aside.
- In a medium saucepan, combine 1.5 cups whole milk, 1.5 cups heavy cream, ⅔ cup sugar, and a pinch of salt. Whisk over medium heat until the sugar has dissolved and the mixture is warm, but not scalding. Then reduce the heat to low.
- Temper the eggs by removing about 1 cup of the warm cream mixture and very slowly pour it into the bowl with the egg yolks while whisking continuously.Then very slowly pour the tempered egg mixture back into the saucepan, whisking constantly.
- Turn the heat up to medium and cook the ice cream base, while continuing to whisk frequently, until it reaches 170°F. *be careful not to take it too much above 170 F as it can curdle*Then immediately remove from heat and pour into a heat-safe container. Cover the container and refrigerate for at least 4 hours or overnight to chill.
- Once the custard has chilled completely, give it a stir and pour it into your ice cream maker.Churn according to the manufacturer's instructions, usually around 20 minutes, until the texture is thick and creamy.
- You can serve the ice cream immediately as soft-serve, or transfer it to an airtight container and freeze for a few hours to firm up. Then scoop, serve, and enjoy!
Ieva
Made this ice cream over the weekend and instantly fell in love. What a great "transition" dessert from summer to autumn.
Lora
Wonderful homemade cinnamon ice-cream! Was very easy to make and it is perfect for my apple pie I will bake this weekend!
Swathi
This cinnamon ice cream is so delicious, nice flavor which we can't get it in store, so yummy.
Jaleah
This ice cream is amazing! Such a tasty flavor.
Anonymous
This cinnamon ice cream is such a great flavor! It is so simple and makes the perfect sweet treat.