Cinnamon Ice Cream

by Sabrina Snyder

Last Update:

2 Comments

5 from 1 vote
8 Servings
Prep Time 20 minutes
Chill 5 hours
Total Time 5 hours 20 minutes
Jump to FAQsJump to Recipe
Cook ModePrevent your screen from going dark

This post may contain affiliate links. Read my disclosure policy.

Cinnamon Ice Cream is a wonderfully creamy, spiced frozen dessert that’s perfect on its own or paired with your favorite sweets! Try today!

Just like my Homemade Vanilla Ice Cream or my No-Churn Vanilla Ice Cream, this dish is perfectly easy to make, and it has the added taste of yummy cinnamon spice. Ice Cream is a great dessert to make for the holidays and to top off your pies with.

close up of spiced ice cream in waffle cones
spiced ice cream in metal ice cream container
spiced ice cream in metal container with ice cream scooper
two spiced ice creams in waffle cones on a baking sheet

Sabrina’s Cinnamon Ice Cream Recipe

This Homemade Ice Cream is wonderfully easy to make with simple ingredients. There’s no churning or complicated steps. Easy to follow directions bring together the milk, cream, sugar, eggs, salt, cinnamon, and vanilla into the ultimate rich, creamy ice cream dish.

Recipe Card

Dinner, then Dessert

Cinnamon Ice Cream Recipe

Cinnamon Ice Cream is a wonderfully creamy, spiced frozen dessert that's perfect on its own or paired with your favorite sweets! Try today!
Yield 8 Servings
Prep Time 20 minutes
Total Time 5 hours 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
close up of spiced ice cream in waffle cones
PrintRate

Ingredients
 

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

Instructions

  • In a medium bowl whisk eggs well with ¼ cup sugar.
  • In a medium saucepan add the rest of the sugar, heavy cream, whole milk, vanilla extract, cinnamon, and salt on medium heat.
  • Whisk non-stop and bring to a simmer, then reduce heat to low.
  • Add ½ cup vanilla mixture in a very slow thin stream to the egg yolks while whisking quickly (do not stop whisking).
  • Pour the egg/custard mixture back into the pot slowly while whisking constantly.
  • Cook until mixture is thickened, about 8-10 minutes (do not let boil, or milk will taste scalded).
  • Turn off heat and pour into a metal bowl or other heatproof bowl.
  • Let cool completely, then refrigerate (covered) for 2 hours.
  • Add custard to your ice cream maker (per machine instructions) then freeze for at least 3 hours to harden before serving.

Nutrition

Calories: 343kcal | Carbohydrates: 24g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 166mg | Sodium: 116mg | Potassium: 161mg | Fiber: 0.3g | Sugar: 24g | Vitamin A: 1098IU | Vitamin C: 0.4mg | Calcium: 131mg | Iron: 0.3mg

Want to save this recipe? Create a free account to easily save your favorite recipes

Pin this recipe now to remember it later

Pin Recipe

Sabrina’s Tips

I make sure to mix the custard constantly to distribute the heat evenly and create a smooth texture. This helps prevent the eggs from cooking too quickly and forming lumps in the mixture.

Table of contents

Back to Table of Contents

About this Recipe

People usually think of ice cream in the Summer, but this Cinnamon Ice Cream recipe is perfect to serve in the fall and for Thanksgiving. The warm cinnamon taste makes it the perfect complement to family-favorite holiday desserts like Pumpkin and Apple Pie. Just add a scoop of ice cream over a warm slice of pie for the most festive dessert ever!

Pairing Suggestions

  • Ice Cream Cake: You can also integrate it into other desserts like this easy Ice Cream Cake, or Baked Alaska.
  • Cinnamon Shakes: Scoop some of this ice cream into a blender. Add some milk and a teaspoon of vanilla extract, then blend for a delicious cinnamon shake.
  • Ice Cream Bonbons: Bite-sized ice cream is so much fun. Use this recipe for a delicious twist on Bonbons. It’s awesome for movie night, game night, parties for kids or adults. Everyone loves to pop these frozen beauties, and good luck stopping at just one.
  • Fried Ice Cream: Fried Ice Cream is a perfect recipe for Cinnamon Ice Cream. Just replace the vanilla ice cream in the recipe with the Cinnamon and it will pair so well with the crispy topping. Anyone who enjoys this treat will really love the surprise cinnamon taste from the very first bite.

How to Store

  • Serve: Make sure to give the Cinnamon Ice Cream at least 3 hours to set before you serve it up.
  • Store: Keep any leftover ice cream frozen in a freezer-safe container. It will stay good for 2-3 weeks.

Ideas to Serve

Of course, you can enjoy the Cinnamon Ice Cream as a dessert on its own any time of year. Serve it up in a glass bowl with Whipped Cream and cinnamon sticks to garnish for the perfect simple after-dinner dessert. Whether as a topping or as a dessert in its own right, this recipe is absolutely wonderful!

Frequent Questions

What is a custard?

You’ll see that the instructions for this homemade Cinnamon Ice Cream recipe calls for making a custard. A custard is simply a creamy mixture that uses egg yolks as the thickener. It makes a fantastic, rich, creamy base for the Ice Cream.

Why should the custard be chilled before pouring into the ice cream maker?

A chilled custard will help your ice cream freeze faster, and will result in a better texture for your ice cream.

Variations

  • Spices: For some extra flavor try adding additional spices along with the cinnamon, like nutmeg, ginger, or allspice.
  • Mix-ins: There are lots of ingredients you can add for more texture and flavor in your ice cream. Try mixing in pecans, almonds, walnuts, or cashews. You could also add toffee bits, raisins, coconut, or chocolate chips.
  • Toppings: Add any of your favorite ice cream toppings over your bowl of Cinnamon Ice Cream. Sprinkles, cool whip, Caramel Sauce, or Chocolate Ganache would all make tasty additions.

More Delicious Ice Cream Flavors

Homemade ice cream collage with ingredients and prep steps

These photos were in a previous version of this post

Spiced Ice Cream frozen in container being scooped up
Spiced Ice Cream in a cone in hand
Spiced Ice Cream in a cone above metal container
collage of eggs, sugar, cinnamon, in glass bowls
collage of mixing ingredients together
Spiced Ice Cream frozen in a container

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Have you checked the FAQ section above to see if your question has already been answered? View previous questions.

Your email address will not be published. Required fields are marked *

Recipe Rating




Maximum file size: 10 MB.
Allowed formats: JPG, JPEG, PNG, WebP, AVIF. Drop images here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. This cinnamon ice cream is divine! It is so incredibly creamy, and the warm, spiced flavor of the cinnamon is absolutely perfect.

    Reply

    1. I’m so happy to hear that, Ella! Thank you for the review and for the 5 stars!

      Reply