Homemade cinnamon ice cream is creamy and luscious. It’s easy to make with simple ingredients and better than store bought! Whether you eat it in a cone, a cup or on top of your pie, I know you are going to love it!
This post was originally published in November of 2018 and has been updated with helpful information and new photos. The recipe remains the same.
Erin commented, ⭐️⭐️⭐️⭐️⭐️ “Finally made this for the first time after years of enjoying it at your house! I’m quite proud of myself, and surprised at how easy it actually was to make!”
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This is probably one of the most amazing recipes that has ever come out of my kitchen and it has been a Thanksgiving tradition in our home ever since! I developed it over 15 years ago when I could no longer find cinnamon ice cream at the store.
This cinnamon ice cream is made with eggs and uses an ice cream maker, much like my butterscotch ice cream or Ben and Jerry's copycat cool britannia ice cream. This flavor is melt in your mouth creamy, luscious and cinnamon-y. Your baked apple crisps, pumpkin and pecan pies are all going to love being paired with this cinnamon ice cream!
It is easy to make and takes about 15 minutes to prepare. The hardest part is waiting for it to cool before churning and then letting it chill until firm!
Jump to:
🍦 what makes this cinnamon ice cream special?
This recipe has the perfect balance of milk and cream to give the cinnamon ice cream an extra creamy consistency. While the ratio of vanilla and ground cinnamon give this homemade ice cream a Cinnabon flavor.
🛒 ingredient notes
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
I played with the milk to cream to half and half ratios of this ice cream recipe multiple times over the years. In my opinion, this ratio creates the ideal mouthfeel and the best creamy texture. To provide a cinnamon roll flavor, I also add some vanilla to balance the flavors.
- Cinnamon ~ this homemade recipe uses ground cinnamon. For the best flavor, make sure your cinnamon is fresh.
- Heavy cream ~ brings richness to the ice cream. Heavy cream should have a minimum of 36% milk fat.
- Half and half ~ used for the ice cream base. Typically half and half has 10.5 - 18% milk fat.
- Milk ~ I use 1% milk to balance the richness of the heavy cream and half and half. You could substitute 2% or whole milk.
- Eggs ~ two large eggs are needed for the ice cream base. They add rich flavor and help to give the cinnamon ice cream a smooth and creamy texture.
🥣 how to make the ice cream base
In a small bowl, whisk the eggs. Set aside.
In a medium saucepan over medium-low heat, stir together the granulated sugar, half and half and ½ cup of milk. When the mixture begins to simmer, remove it from the heat. Then quickly whisk half of the mixture into the beaten eggs. Whisking quickly helps to keep the eggs from scrambling.
Pour the egg mixture back into the saucepan and stir in the heavy cream and remaining milk.
Cook over medium-low heat, whisking constantly, until the mixture is thick enough to coat the back of a metal spoon, approximately 10 minutes. You don't want the mixture to boil. If you want to check with a thermometer, the temperature should be around 170°F.
Remove the saucepan from the heat and whisk in the ground cinnamon and vanilla. Cover the bowl with plastic wrap (press the wrap down onto the top of the ice cream base) and refrigerate until completely cool.
🍦 time to churn the ice cream!
Once the cinnamon ice cream has chilled until very cold, pour into an ice cream maker {this is the updated version of the Cuisinart I have} and churn approximately 30 minutes.
Once ice cream has finished churning, move the ice cream to a freezer safe container. Cover the container with a lid or plastic wrap and store in the freezer. An air tight container is best.
🆘 tips and troubleshooting
- If you worry that you did scramble the eggs a little, you can pour the ice cream base over a fine mesh strainer to remove any clumps.
- Chill the ice cream base until it is very cold! Ideally 12-24 hours, but 4 hours at a minimum. I use my Thermapen to check the temperature before placing it in my ice cream maker. My goal is to have it under 45°F. The colder the base is, the thicker the final ice cream will be.
- Chill the container your ice cream will be stored in. Keeping the cinnamon ice cream as cold as possible will yield the best extra creamy texture. I usually pop my container in the freezer when I place the ice cream custard in the refrigerator to chill.
- If you want to add any mix-ins to the ice cream, keep them small, no bigger than a blueberry!
💬 frequently asked questions
can I make ice cream without an ice cream maker?
Yes! No churn ice cream has been all the rage the last several years. You can use the vanilla ice cream portion of this cherry bourbon ice cream recipe. Mix the cinnamon in with the sweetened condensed milk and reduce the vanilla to 1 teaspoon.
🫙 how to store
Store in an airtight container in the freezer for up to 2 months. An airtight container can help to prevent freezer burn.
Remember to snap a picture and tag me on Instagram if you make this creamy homemade Cinnamon Ice Cream. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Creamy Homemade Cinnamon Ice Cream
Homemade cinnamon ice cream is creamy and luscious. It’s easy to make with simple ingredients and better than store bought! Whether you eat it in a cone, a cup or on top of your pie, I know you are going to love it!
I highly recommend using weight {metric} measurements when available for more accuracy and the best results.
Ingredients
ice cream base
- 2 large eggs, whisked
- 1 cup granulated sugar (200g)
- 1 cup half and half (240mL)
- 1 cup milk*, divided (240mL)
- ½ cup heavy cream (120mL)
- 1 teaspoon pure vanilla extract
- 2 teaspoons ground cinnamon
Instructions
- For the ice cream base: In a small bowl, whisk the eggs (2 large). Set aside.
- In a medium saucepan over medium-low heat, stir together the granulated sugar (1 cup/200g), half and half (1 cup/240mL) and ½ cup/120mL of milk*.
- When the mixture begins to simmer, remove it from the heat and quickly whisk half of the mixture into the beaten eggs. Whisking quickly helps to keep the eggs from scrambling.
- Pour the egg mixture back into the saucepan and stir in the heavy cream (½ cup/120mL) and remaining ½ cup/120mL of milk. Cook over medium-low heat, whisking constantly, until the mixture is thick enough to coat the back of a metal spoon, approximately 10 minutes. You don't want the mixture to boil. If you want to check with a thermometer, the temperature should be around 170°F.
- Remove the saucepan from the heat and whisk in vanilla (1 teaspoon) and cinnamon (2 teaspoons). Cover the bowl with plastic wrap (press the wrap down onto the top of the ice cream base) and refrigerate until completely cool. (4 hours minimum and ideally 12-24 hours). I shoot for the ice cream to be cooler than 45°F.
- Pour cooled mixture into an ice cream maker and churn approximately 30 minutes (or according to the manufacturer's instructions).
- Once ice cream has finished churning, move the ice cream to a freezer safe container and cover the container with a lid or plastic wrap and store in the freezer. (an air tight container is best)
Notes
*I use 1% milk. 2% or whole milk can also be used. I don't recommend fat free milk.
Store the cinnamon ice cream in an airtight container in the freezer for up to 2 months. An airtight container can help to prevent freezer burn.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 221Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 76mgSodium: 55mgCarbohydrates: 29gFiber: 0gSugar: 28gProtein: 4g
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Recipe shared with Meal Plan Monday
Jenna says
This looks so good. I tried making no churn cinnamon ice cream earlier this year and it was a disaster. I need an ice cream maker and to use your method!
Tasia says
Hi Jenna! What a bummer on the no-churn method!😢 I have done both, but personally prefer the flavor when made completely from scratch. You can actually change the flavor on this base really easily. I just have a basic Cuisinart Ice Cream maker and it works great. 😊 Good luck! You'll have to let me know when you make it.
Erin says
Finally made this for the first time after years of enjoying it at your house! I’m quite proud of myself, and surprised at how easy it actually was to make!
Tasia says
Yay! Thank you Erin, this makes my heart happy! I think you know this is truly one of my very favorite ice cream recipes.