This Cinnamon Ice Cream recipe is both refreshing and warming all at at once, making it ideal for any season. It only has 5 ingredients, you don't need an ice cream maker, and the combination of the warm spice flavor and the ultra creamy texture is swoon-worthy.
Cinnamon is a very aromatic warming spice. It has an earthy, subtly sweet flavor, and it's as crucial a staple as olive oil or butter as far as I'm concerned.
Cinnamon adds warmth and wonderful flavor to both sweet and savory recipes.
I really hope you try this cinnamon ice cream recipe because I think you'll fall in love with it -- not only with its super creamy texture and the utterly delicious flavor, but also the ease with which you can make it. The prep time is only 10 minutes!
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The 5 Ingredients
- ground cinnamon - There are over 200 varieties of cinnamon around the world. My personal favorite is Saigon Cassia Cinnamon. You can learn about the different varieties at The Spice House. Cinnamon sticks are fun to "garnish" this ice cream with.
- pure vanilla extract - I love a touch of vanilla with cinnamon. The flavors meld together perfectly. You can substitute with vanilla paste. (Don't use a vanilla bean pod since this recipe does not have a cooked custard base.)
- heavy cream and half and half- The cream and half and half are whipped together, which is how we create an airy texture rather than churning the mixture in an ice cream machine. You can skip the half and half and replace it with more heavy cream -- because of the higher fat content it will be even richer and creamier. I would not reduce the cream content from what's listed or it won't whip properly. You can however substitute the half and half with whole milk.
- sweetened condensed milk - This helps to create the creaminess and results is a slightly soft-textured ice cream. If you need to substitute it, use ½ cup of powdered sugar.
The fact that this recipe doesn't include chunks of some sort (pieces of cookies, chocolate chunks, etc.), and it's still one of my favorite ice creams, is saying a lot!
How To Make It
- Whip the heavy cream and half and half together into soft peaks. When you lift the beaters, it should hold its shape for a second or two before falling. Recipe tip: A hand electric mixer or a stand mixer are the best options -- but, if you're up to it, you can do it by hand with muscle and a whisk.
- At this point add the sweetened condensed milk, vanilla and cinnamon to the bowl.
- Continue to whip until the mixture is thicker and a bit more stiff -- this time when you lift the beaters, it should hold its shape without quickly falling.
- Pour the mixture into an ice cream storage container.
Recipe tip: If you don't have a proper ice cream storage container, you can use a loaf pan, plastic container, or an emptied ice cream carton you've saved and cleaned. If you use something without a fitted lid, place a piece of parchment or wax paper directly on top of the ice cream, and then wrap it as tightly as possible with plastic wrap.
Variations
- You can have so much fun with this recipe by experimenting with different spices. Try cardamom, pumpkin spice mix or a chai spice. (Use the chai spice blend I make for my Chai Chocolate Chunk Cookie recipe.)
- It would also be super fun to add mini cinnamon chips! You can also use mini chocolate chips, but would use them sparingly as you don't want anything to take away from the warm spice flavor.
Serving Suggestions
You won't want to stop eating this -- and while it's as delicious as is, it would also be lovely melting over apple pie, or between two gingerbread cookies.
I also think it would be fantastic alongside a spiced carrot cake!
More Must-Try Unique Ice Cream Recipes
- Sweet Corn Ice Cream
- Black Sesame Ice Cream
- Creamsicle Ice Cream
- Pineapple Guava Ice Cream
- Lychee Chocolate Chip Ice Cream
Can you believe how quick and easy this incredibly dreamy cinnamon ice cream is!?
I hope you enjoy every last spoonful as much as I do!
Cinnamon Ice Cream Recipe
Ingredients
- 1¾ cups heavy cream
- ¼ cup half and half
- 1 (14-ounce) can sweetened condensed milk
- 1 tablespoon ground cinnamon
- 2 teaspoons pure vanilla extract
Instructions
- Pour the cream and half and half into a large mixing bowl and use an electric mixer to whip it until soft peaks form.
- Add the sweetened condensed milk, cinnamon and vanilla, and continue to whip until the peaks become stiffer.
- Pour the mixture into an ice cream storage container with a lid and freeze overnight -- for at least 8 hours.
- Serve!
NOTES
NUTRITION
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Healthy World Cuisine
This cinnamon ice cream is so good on top of a slice of apple pie- match made in heaven. The hardest part is waiting for it to freeze- but it's worth the wait.
Valentina
I know, never fun waiting for ice cream to freeze -- it's like waiting for the water to boil, only longer. 😉 Thank you so much. I love it on pie, too! 🙂 ~Valentina