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!
Jump to:
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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judith
This looks amazing! I want some right now! (And I gotta tell you, I am considering using it as a "meal replacement.") 😉
valentina
Thank you, Judith! Enjoy! 🙂
David
So, I had my very first cinnamon ice cream at Bobby Flay's Mesa Grill in New York. It was served on an apple tart with a cornmeal crust. I was in love. More with the ice cream than anything else. Will have to try your version! I just LOVE cinnamon, too. xo
valentina
I'm on a cinnamon kick at the moment. Hope you enjoy it, David. Thank you! 🙂
David Scott Allen
I have now made this several times to serve with apple pie, though not a cornmeal crusted one. (I did try to make that and failed miserably.) It is FANTASTIC!
Thanks for the update -- I feel for you having been through this, though my parents never had a fantabulous hinge collection. Good luck with the final steps and know that we all understand. Hugs, d
Valentina
I'm so happy you've made and like this ice cream, David. Thank you!
And thank you for the kind words about my "update." I'm now coming up for air and feel lighter. 🙂 ~Valentina
Coco in the Kitchen
Gorgeous! I have to make this and EAT IT ALL!
valentina
Watch out Colette, I did almost eat all of it. 😉 xo
Kavita Favelle
You are so right, cinnamon is such a beautiful spice to use in ice cream, that warm, comforting flavour with the smooth creaminess and ice cold sensation. Delicious!
valentina
Thank you, Kavita. Yes, it's interesting to have a "warm" flavored ice cream. 🙂
Brian Jones
There is an ice cream vendor at our local lake that does a corking cinnamon ice cream and I always pair it up with an apple sorbet... Love the sound of this recipe.
valentina
Thanks, Brian. Wow, that pairing sounds super delicious!
Helene
In India the cinnamon tree and bay leaf come from the same tree. WE have one growing in our garden. That's because I think from what I understand the bay leaf we get in Europe is another variation and I tested it. Both, the European and Indian cinnamon have different intensities. I would go crazy for your cinnamon ice cream, just picture it with freshly baked apple strudel!
valentina
Wow, Helene, so fantastic to have that tree in your garden! I bet with a little breeze, I bet the whole neighborhood smells amazing! Thanks for visiting my site! 🙂
Alyssa
I had cinnamon ice cream on a pear crisp the other day, such a beautiful pairing.
valentina
Thanks, Alyssa! Hope you try the recipe!
David
I see now that I never checked back to tell you that I made this, and a version of Bobby Flay’s apple tart, and this was definitely the star of the plate. Love your ice cream and gelato round up but this one will always remain a favorite. xo
valentina
Thanks so much for sharing this, David. And oh my gosh, so perfect with an apple tart. Yum!
Colette
Ooooooooooooooh! I've bookmarked this and can't wait to make it!
It'll be PERFECT with peach cobbler!
valentina
Hope you love this, Colette. Thank you! 🙂 ~Valentina
2pots2cook
Looooove cinnamon. looooove Collete's idea!!!!!!!!!!!!!!
Valentina
Thank you, Davorka. Yes, superb melting over a warm cobbler! 🙂 ~Valentina
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