This Cinnamon Ice Cream recipe is both refreshing and warming all at at once, making it ideal for any season. And the rich creamy texture is so dreamy!
I love cinnamon and I can't imagine life in my kitchen without it.
It's as crucial a staple as olive oil or butter as far as I'm concerned. And I'd be very surprised if any of you didn't have cinnamon in your pantry.
- This heavenly spice is packed with health benefits and adds warmth and delicious flavor to both sweet and savory recipes.
- It's a sweet, aromatic spice that comes from the inner bark of the Ceylon cinnamon tree. Among other things, it's a natural anticoagulant (blood thinner) that can increase blood circulation and boosts metabolic activity.
You know how you often hear that red wine and chocolate are healthy in moderation? Well I've been hearing more and more recently that a little bit of cinnamon everyday is super healthy -- so what do I do?
Yep, I make a cinnamon ice cream recipe. 😉
I add cinnamon to everything from rich soups and stews, to sweet cookies and pies -- and today, to ice cream. In a straight up Cinnamon Ice Cream recipe.
Some Ice Creams are Better Without Mix-Ins
Now you know, typically I'm all about chunks in my ice cream, but when I was thinking about creating this recipe, I couldn't imagine it to be anything but super smooth and creamy, with each bite uninterrupted by chunks.
Did you know that ice cream can be just as much a fall and winter dessert, as it can be summer one? Sure, it's freezing cold, but cinnamon is a warming spice!
Every spoonful is more velvety than the next, with just enough cinnamon to hit every taste bud.
Serving Cinnamon Ice Cream
You won't want to stop eating this -- and while it's divine 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! Perfect, in fact.
I hope you enjoy every last spoonful of this cinnamon ice cream as much as I do!
More unique ice cream recipes:
Cinnamon Ice Cream Recipe
- 1 tablespoon ground cinnamon
- 3 cups low-fat milk
- 2 cups heavy cream
- 1 small-medium vanilla pod
- 5 large egg yolks
- ¾ cup granulated sugar
- Add the cinnamon to a large, dry sauce pot, and place it over medium heat. Let the cinnamon heat until it's very aromatic, about 30 seconds. Turn off the heat.
- Pour the milk and cream over the cinnamon and use a whisk to blend.
- Use a paring knife to slice open the vanilla bean vertically. Then with the back of the knife, scrape the vanilla beans into the pot, and add the emptied pod as well. Turn the heat back to medium and scald this mixture. Tiny bubbles will appear on the edges of the pot and it should be very hot, but not boiling. Remove the pot from the heat and let it cool to room temperature, about 1 ½ hours.
- In a large mixing bowl, use an electric mixer to whip the egg yolks with the sugar. Mix until it's thick and pale yellow. When you drizzle it with a spoon, it should rest for a second or two before sinking back into the rest of the mixture -- this is called the "ribbon stage."
- Strain the milk mixture and then add about half of it to the bowl, and whisk to blend. Then add the rest and blend again.
- Pour this back into the pot and over medium-low heat, stirring almost constantly with a wooden spoon, cook until it becomes a beautiful custard, 10 to 15 minutes. The moment you see that's it's thickened, remove the pot from the heat, pour it into a large mixing bowl and let it cool completely -- at least 2 hours and ideally overnight. (If cooling overnight, let it come to room temperature, cover it tightly with plastic wrap, and refrigerate.)
- Transfer to an ice-cream maker, and freeze according to the machine instructions.
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This looks amazing! I want some right now! (And I gotta tell you, I am considering using it as a "meal replacement.") 😉
Thank you, Judith! Enjoy! 🙂
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
I'm on a cinnamon kick at the moment. Hope you enjoy it, David. Thank you! 🙂
Coco in the Kitchen
Gorgeous! I have to make this and EAT IT ALL!
Watch out Colette, I did almost eat all of it. 😉 xo
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!
Thank you, Kavita. Yes, it's interesting to have a "warm" flavored ice cream. 🙂
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.
Thanks, Brian. Wow, that pairing sounds super delicious!
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!
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! 🙂
I had cinnamon ice cream on a pear crisp the other day, such a beautiful pairing.
Thanks, Alyssa! Hope you try the recipe!
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
Thanks so much for sharing this, David. And oh my gosh, so perfect with an apple tart. Yum!
1. What might an acceptable replacement be for the vanilla pod be?
2. If an ice cream machine is not available, how would one succeed in making the ice cream???
Hi Blythe, Thanks for writing in. You can use the "no-churn" method of making ice cream if you don't have a machine. You will find instructions for that method in this recipe, and you can just apply it to the cinnamon recipe. As for the vanilla, you can use 2 1/2 teaspoons of vanilla extract instead -- adding it to the milk-cream mixture. Hope this helps, enjoy and stay well. 🙂 ~Valentina
Kathy @ Beyond the Chicken Coop
So I totally love cinnamon too, but I have never tried cinnamon ice cream! I need to make this right away!
I hope you love it, Kathy. Thanks so much. 🙂 ~Valentina
Cinnamon Itself is a great spice. I am now excited to try this icecream flavor 🙂 well done Valentina 🙂
Thank you, Priya! Enjoy. 🙂 ~Valentina
Ooooooooooooooh! I've bookmarked this and can't wait to make it!
It'll be PERFECT with peach cobbler!
Hope you love this, Colette. Thank you! 🙂 ~Valentina