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    Home » Desserts » Ice Cream & Popsicles » Cinnamon Ice Cream Recipe

    Cinnamon Ice Cream Recipe

    Aug 27, 2020 · by Valentina · 24 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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! Cinnamon Ice Cream in a square, cream-colored dish with one cinnamon stick in the center and one on each side of the dish.

    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.

    About Cinnamon

    • 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.

    Cinnamon Ice Cream in a loaf pan with 2 cinnamon sticks nad shiny, light blue ice cream scoop.

    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.

    One scoop of cinnamon ice cream in a blue scoop

    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.

    3 scoops of Cinnamon Ice Cream in square, cream-colored dish -- one cinnamon stick in the ice cream and three next to the dish.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
    • Black Sesame Ice Cream
    • Pineapple Guava Ice Cream
    • Lychee Chocolate Chip Ice Cream
    Cinnamon Ice Cream Recipe-cinnamon sticks-creamy, brown| cookingontheweekends.com

    Cinnamon Ice Cream Recipe

    Valentina K. Wein
    This Cinnamon Ice Cream is both refreshing and warming all at at once, making it ideal for any season. And the rich creamy texture is so dreamy!
    *Makes about 1 quart
    5 from 3 votes
    Print
    Prep Time 4 hrs 10 mins
    Cook Time 20 mins
    Cooling Time 3 hrs 30 mins
    Total Time 8 hrs
    Course Dessert
    Cuisine American
    Servings 8
    Calories 358 kcal

    Equipment

    • ice cream maker

    Ingredients
     
     

    • 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

    Instructions
     

    • 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.

    Notes

    Calorie count is only an estimate.
    Keywords desserts with cinnamon, ice cream with spices
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


    Save

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    Reader Interactions

    Comments

    1. judith

      April 09, 2015 at 4:47 pm

      This looks amazing! I want some right now! (And I gotta tell you, I am considering using it as a "meal replacement.") 😉

      Reply
      • valentina

        April 10, 2015 at 10:39 am

        Thank you, Judith! Enjoy! 🙂

        Reply
    2. David

      April 11, 2015 at 2:53 pm

      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

      Reply
      • valentina

        April 11, 2015 at 10:17 pm

        I'm on a cinnamon kick at the moment. Hope you enjoy it, David. Thank you! 🙂

        Reply
    3. Coco in the Kitchen

      April 14, 2015 at 12:31 pm

      Gorgeous! I have to make this and EAT IT ALL!

      Reply
      • valentina

        April 14, 2015 at 12:59 pm

        Watch out Colette, I did almost eat all of it. 😉 xo

        Reply
    4. Kavita Favelle

      January 27, 2018 at 1:27 am

      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!

      Reply
      • valentina

        January 27, 2018 at 2:36 pm

        Thank you, Kavita. Yes, it's interesting to have a "warm" flavored ice cream. 🙂

        Reply
    5. Brian Jones

      January 27, 2018 at 1:28 am

      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.

      Reply
      • valentina

        January 27, 2018 at 2:35 pm

        Thanks, Brian. Wow, that pairing sounds super delicious!

        Reply
    6. Helene

      January 27, 2018 at 3:27 am

      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!

      Reply
      • valentina

        January 27, 2018 at 2:35 pm

        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! 🙂

        Reply
    7. Alyssa

      January 27, 2018 at 4:47 am

      I had cinnamon ice cream on a pear crisp the other day, such a beautiful pairing.

      Reply
      • valentina

        January 27, 2018 at 2:33 pm

        Thanks, Alyssa! Hope you try the recipe!

        Reply
    8. David

      July 30, 2018 at 5:48 am

      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

      Reply
      • valentina

        July 30, 2018 at 10:56 am

        Thanks so much for sharing this, David. And oh my gosh, so perfect with an apple tart. Yum!

        Reply
    9. Blythe

      April 23, 2020 at 12:34 pm

      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???

      Reply
      • valentina

        April 23, 2020 at 1:26 pm

        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

        Reply
    10. Kathy @ Beyond the Chicken Coop

      August 27, 2020 at 6:07 pm

      So I totally love cinnamon too, but I have never tried cinnamon ice cream! I need to make this right away!

      Reply
      • valentina

        August 27, 2020 at 8:38 pm

        I hope you love it, Kathy. Thanks so much. 🙂 ~Valentina

        Reply
    11. Priya

      August 28, 2020 at 2:37 pm

      Cinnamon Itself is a great spice. I am now excited to try this icecream flavor 🙂 well done Valentina 🙂

      Reply
      • valentina

        August 30, 2020 at 11:18 pm

        Thank you, Priya! Enjoy. 🙂 ~Valentina

        Reply
    12. Colette

      September 10, 2022 at 12:02 pm

      Ooooooooooooooh! I've bookmarked this and can't wait to make it!
      It'll be PERFECT with peach cobbler!

      Reply
      • valentina

        September 18, 2022 at 2:12 pm

        Hope you love this, Colette. Thank you! 🙂 ~Valentina

        Reply

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