This is a creamy and rich Cinnamon Ice Cream that will surprise your taste buds. It feels nostalgic and unexpected at the same time. Flavorwise, it is sweet and deeply warm. Our recipe requires minimal ingredients, and it’s simple to make.
If you’re looking for more ice cream recipes to make at home this summer, we have tested these ones for you: Pineapple Coconut Ice Cream, Salted Caramel Ice Cream, and Fresh Peach Ice Cream.
With its velvety texture and comforting flavor, this easy cinnamon ice cream pairs beautifully with apple pie, cobblers, cakes, or holiday desserts. Made easily in an ice cream maker, this frozen treat is both simple and incredibly delicious.
Why I Love This Recipe
- Adore cinnamon flavour
- Creamy and delicious
- Cooling on a hot day
- Perfect with apple pie
- Great with toppings like caramel, chocolate, warm apples, pears or peaches
Helpful Items for This Recipe
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Cuisinart Ice Cream Maker, 1.5 Quart Double Insulated
Heavy Duty Metal Ice Cream Scoop – Dishwasher Safe
Bowls Set of 6,10 OZ Ceramic Small Dessert Bowls for Kitchen, 5 Inch White Ice Cream Bowls
Ingredients for Cinnamon Ice Cream
Cinnamon ice cream pairs beautifully with cozy, sweet, crunchy, and fruity toppings. Its warm spice flavor makes it incredibly versatile.
Recipe Ingredients
Sugar – Use granulated white sugar to make this recipe.
Half-and-half cream or whole milk – Either works to give the base enough fat for a smooth, scoopable texture without ice crystals.
Eggs – These work as the creamy base and structure of the ice cream.
Heavy cream – Extra creaminess for a silky, bold ice cream.
Vanilla extract – Only a touch is enough to enhance cinnamon flavor and provide extra warmth.
Cinnamon – Use the best quality cinnamon you can find; it’s the star of this recipe, so it makes a difference.
How to make homemade Cinnamon Ice Cream
Stir the sugar and half and half together in a saucepan. Bring it to a simmer.
Pour half the mixture into the eggs, whisking quickly, or the eggs will scramble. Pour the rest of the mixture now into the eggs and whisk. Then return the mixture to the saucepan and stir in the heavy cream, and bring it back up to a simmer.
Continue cooking and stirring until the mixture coats the back of a wooden spoon, about 5-6 min.
Remove from heat and whisk in vanilla and cinnamon.
Let cool slightly and then pour into a bowl and cover with plastic wrap. Let the plastic wrap sit right on top of the custard. This will prevent a film.
Refrigerate at least 3 hours or up to 24 hours. Pour the cooled mixture into the ice cream container of an ice cream maker and follow the manufacturer’s instructions.
How to store homemade ice cream
Store in an airtight container in the freezer for up to 2 weeks. Press a piece of plastic wrap directly onto the surface before sealing to prevent ice crystals from forming. For the best texture and flavor, let it sit at room temperature for 5 minutes before scooping.
Recipe Pro Tips
Tips for the creamiest Cinnamon Ice Cream
Use the best cinnamon you can find. It’s the only real flavor in this recipe, so quality matters more than usual. Ceylon cinnamon is softer and more complex; cassia (the common supermarket kind) is bolder and spicier. Either works, just make sure it’s fresh and fragrant, not dusty from the back of the spice cabinet.
Temper the eggs slowly. Pour the hot mixture into the eggs gradually while whisking constantly. Rushing this step scrambles the eggs and ruins the custard. Take your time.
Chill the custard completely before churning. At least 3 hours, but overnight is better. A fully cold base churns faster and produces a smoother, creamier result. Warm custard going into the machine is the most common reason homemade ice cream turns icy.
Don’t skip the plastic wrap on the custard surface. It prevents a skin from forming while it chills, which would leave rubbery bits in your finished ice cream.
WANT MORE FROZEN TREATS?
We love making frozen treats, and what better make-ahead for company, too? All ready when you are in the freezer.
Pin it HERE!!
Pin it HERE!!
Cinnamon Ice Cream
Ingredients
- 1 cup of sugar
- 1 1/2 cup half and half cream or whole milk
- 2 eggs beaten
- 1 cup heavy cream
- 1 tsp. vanilla extract
- 2 1/2 tsp. cinnamon really good quality is the best
Instructions
- Stir the sugar and half and half together in a saucepan. Bring it to a simmer.
- Pour half the mixture into the eggs, whisking quickly, or the eggs will scramble. Pour the rest of the mixture now into the eggs and whisk. Then return the mixture back into the saucepan and stir in the heavy cream and bring back up to a simmer.
- Continue cooking and stirring until the mixture coats the back of a wooden spoon, about 5-6 min.
- Remove from heat and whisk in vanilla and cinnamon.
- Let cool slightly and then pour into a bowl and cover with plastic wrap. Let the plastic wrap sit right on top of the custard. This will prevent a film.
- Refrigerate at least 3 hours or up to 24 hours. Pour the cooled mixture into an ice cream maker and follow the manufacturer’s instructions. Oh so good!!
Equipment
Notes
Nutrition
Comments & Reviews
Milk and Honey says
Your ice cream sounds and looks delicious. I must give it a try.
I saw your link on Carole’s Chatter.
Noshing with the Nolands says
Thanks so much for coming over!!
Carole says
Yummy. thanks for linking this in to Food on Friday. Cheers
Renee @ Tortillas and Honey says
Oooh… this reminds me of when I was a kid, I used to mix in cinnamon into vanilla ice cream. I am definitely going to try this out!
Brent says
Tara, when you served this cinnamon ice cream to us, I remember becoming temporarily brain dead in some sort of ‘flavour coma’. When I realized where and who I was, my bowl was empty. This has a real ‘old fashioned’ creaminess to it that is rare these days. And, the high grade cinnamon . . . well, let’s just say that I now understand why the spice trade of old didn’t just make merchants rich across the globe — it established vast empires, revealed entire continents to Europeans and tipped the balance of world power. Nuff said!
Your Pal,
Brent
Noshing with the Nolands says
So glad you enjoyed that ice cream!! We loved having you over for dinner and must do it again soon!!
Christi Silbaugh says
Sounds wonderful! I am a cinnamon freak! Love your blog! I would like some of those tomatoes in your header! YUM!
Traci says
This looks absolutely incredible! I love cinnamon–in ice cream is even better!