Smooth, creamy, and packed with warm cinnamon flavor, this cinnamon ice cream recipe is a must-try frozen dessert. It’s great alone, but is also a wonderful accompaniment to all your favorite fall desserts!
It doesn’t call for egg yolks, so there is no need to cook the ice cream base. Just stir together the ingredients, chill, and churn. So easy!
THE PERFECT FALL HOMEMADE ICE CREAM
I know that ice cream is typically a summer indulgence. But trust me, this ice cream is going to become a fall favorite!
Serve it on top of warm apple pie or apple crisp for an experience you won’t soon forget. Absolutely delicious!
And of course it pairs just as well with pumpkin cake, zucchini cake, apple cake, and even pumpkin pie.
The first time I made this ice cream, we had oatmeal cookies on hand. I topped a warm cookie with a scoop of cinnamon ice cream and drizzled it with some caramel topping I had in the fridge. It was divine. And evil.
Wait, can something be divine and evil at the same time? I’m not sure. All I know is that it was dang yummy!
So get creative with this ice cream recipe, it is so versatile!
How to make Homemade Cinnamon Ice Cream
Ingredients:
- cream – You can use heavy cream or whipping cream, but not light cream (half & half), or instead of creamy ice cream, you will have ice crystals.
- milk – I use 2% because that’s what I have on hand, but you can use whole milk.
- sugar
- ground cinnamon – For best flavor, your cinnamon needs to be fresh.
- salt – A pinch of salt brings out the flavor of the cinnamon and balances the sweetness.
- vanilla extract – Use a good quality imitation vanilla or pure vanilla extract.
- COMBINE – Whisk together all ingredients in a mixing bowl.
- CHILL – Cover and chill for 1-2 hours or till very cold.
- CHURN – Pour the ice cream mixture into an ice cream maker and churn according to machine’s directions.
- RIPEN – Transfer to an airtight freezer-safe container and freeze for 2-3 hours to harden.
Homemade ice cream will last about a week in the freezer if you use a loaf pan or other container that doesn’t have a tight lid. But I love using this insulated ice cream container. I’ve had ice cream stay fresh for up to a month!
MORE AMAZING ICE CREAM RECIPES:
- Cookies and Cream Ice Cream
- Rocky Road Ice Cream
- Best Vanilla Ice Cream
- Butterfinger Ice Cream
- Caramel Chocolate Ice Cream
- Chocolate Cookie Dough Ice Cream
- Reese’s Peanut Butter Ice Cream
- Tin Roof Ice Cream
- Lemon Blueberry Cheesecake Ice Cream
- Strawberry Ice Cream
Cinnamon Ice Cream
Smooth and silky no-cook ice cream flavored with ground cinnamon. Simply heavenly with a slice of apple pie!
Ingredients
- 2 1/2 cups heavy cream
- 1 1/2 cups 2% milk (or whole milk)
- 1 1/4 cups granulated sugar
- 1 Tbsp ground cinnamon
- dash of salt
- 1 tsp vanilla extract
Instructions
- Whisk together the cream, milk, sugar, cinnamon, salt, and vanilla in a large mixing bowl. Cover and chill for 1-2 hours or till very cold.
- Pour mixture into the bowl of an ice cream maker. Churn ice cream according to the manufacturer's instructions until it reaches soft serve consistency.
- Transfer to an airtight container and freeze for 2-3 hours until it is hard enough to scoop.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 534Total Fat: 37gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 117mgSodium: 82mgCarbohydrates: 48gFiber: 1gSugar: 48gProtein: 5g
You just need simple ingredients for this cinnamon ice cream recipe, and it is so easy that you are going to want it on your dessert menu all the time!
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Can this be made non dairy, using rice milk,oatmilk????
Thanks!!
Without the cream, homemade ice cream will be icy instead of rich and creamy. So you can try it, but don’t expect the same results. Coconut milk is better at getting the right consistency, but it also changes the flavor. So use whichever one you think will work best for your needs. 🙂