Cinnamon ice cream is the perfect blend of creamy indulgence and warm spice, offering a cozy twist on the traditional frozen dessert. Its flavor is comforting yet refreshing, making it ideal for every season. Whether paired with a slice of apple pie, spooned over brownies, or enjoyed on its own, this ice cream turns an ordinary dessert moment into something truly memorable.
What makes cinnamon ice cream special is its balance. The creaminess of the base softens the spice, while the cinnamon adds depth and warmth that linger pleasantly with each bite. It’s a flavor that feels both nostalgic and unexpected, reminding you of cozy winter days while being just as enjoyable in the summer heat.
Homemade versions often start with a custard base made from cream, milk, sugar, and egg yolks. Ground cinnamon or cinnamon sticks are then added during the heating process, infusing the mixture with rich, aromatic notes. Once churned, the result is a velvety smooth ice cream with a subtle spice that never overwhelms the palate. For extra texture, some variations include bits of cinnamon swirl or caramel ribbons running through the creamy layers.
Cinnamon ice cream pairs beautifully with baked desserts. Try it alongside warm citrus crumble, pumpkin pie, or bread pudding for a perfect contrast of hot and cold, soft and creamy. It also shines in affogatos, where espresso poured over a scoop creates a blend of bitterness, sweetness, and spice.
For a simple yet elegant serving idea, top your cinnamon ice cream with toasted pecans, a drizzle of honey, or a sprinkle of sea salt. The flavors complement the spice and enhance the overall richness.
Cinnamon ice cream may not be as common as vanilla or chocolate, but once you try it, it’s impossible not to fall in love. It’s a flavor that feels like a hug in a bowl, comforting, creamy, and irresistibly spiced.
Ingredients
- 2 cups heavy cream chilled
- 1 cup whole milk chilled
- 3/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan over medium heat, combine 1 cup of the heavy cream, milk, sugar, and cinnamon, stirring until sugar is dissolved.
- Remove from heat and stir in the remaining 1 cup of heavy cream and the vanilla extract.
- Chill the mixture in the refrigerator for at least 2 hours or until very cold.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the ice cream into an airtight container and freeze for at least 4 hours before serving.
Nutrition
Ice cream? 🍦👍
Why heavy cream? Can’t you use milk all the way? Ice cream not the same without cream!
Yummm!!! Made this last weekend and it vanished in minutes. Will make again for sure!!
Awesome! I can’t wait to try this myself! Your comment makes it sound so delicious!
Vanished? Really? I dunno, ice cream usually lasts longer for us. Maybe you made too little? 😂
Cinnamon and ice cream? Crazy combo! I was skeptic, but wow it’s delicious! 4 stars.
This is the best ice cream ever! So creamy and the cinnamon flavor is just right. 5 stars!
I tried this recipe, but it came out too sweet for my taste. Maybe less sugar next time?
YUM!
This sounds amazing! Can’t wait to try it!
Cinnamon in ice cream? That’s kinda weird, right?
Very nice and smooth, but I think I added too much cinnamon. Oops! Still good tho.
Too many steps for ice cream. Should just buy it from the store. Not worth it.
Easiest recipe ever! I did it with my kids and they loved it. Super creamy! Will make again.
It seems a bit too easy, hope it’s not just fluff! I’ll stick with my old recipe for now.
I’m glad you and your kids enjoyed it! This is such a fun recipe to share with family. Can’t wait to try it myself!
I don’t have an ice cream maker… Can I just freeze it in a bowl? Help!
I love the taste of cinnamon, but my kids were not into it. They prefer chocolate ice cream.
This is the best ice cream I’ve ever made! So creamy and delicious. Definitely a keeper!
Sounds good, but isn’t heavy cream just a bit too much? I’ve tried a recipe with just milk and it was fine.
I can’t wait to try this! I love cinnamon! 🍦
Isn’t ice cream made with eggs usually? Whatev, to each their own I guess. Still tasted good!
This cinnamon ice cream is absolutely amazing! The flavor is just perfect, not too sweet. My kids loved it!
This was easy to make. I’ve never used an ice cream maker before and it worked great!
My grandma used to make something like this! Reminds me of childhood. Thanks! 🌟
That’s so sweet! I love when recipes bring back memories! Your grandma sounds amazing! 🌼
I tried this but it turned out too sweet for my taste. I might cut the sugar next time.
Wait, you gotta heat the mixture? I thought you just mix and freeze. 🤷♂️
Cinnamons not that great. Who likes eating spices anyway? 😂 1 star for you.
uuhhh, I forgot the vanilla. It still tasted good but I think it would be better.
I tried making this but it didn’t turn out right. The ice cream was too hard and didn’t taste like cinnamon. Maybe I did it wrong?
Don’t worry! It can be tricky sometimes. Did you use enough cinnamon? It should give it a nice flavor. Maybe try letting it sit out for a few minutes before serving?
Pretty solid recipe. I did have to chill mine a bit longer than 2 hours because it wouldn’t churn right away, but after that it came out great.
Yum! This is the best. I wanna eat this all day! 😍
Cinnamon? In ice cream? Nah, I’m sticking with chocolate. But my friend loves it so… who am I to judge.
Chocolate is great, but you gotta give cinnamon a shot! It’s like a warm hug in ice cream form. 😊
Cinnamon in ice cream? Sounds weird! But everyone has their tastes, I guess. Stick to your choc!
This ice cream is heavenly! The cinnamon adds such a nice twist. 10/10 would recommend! ❤️
I don’t know about this… cinnamon in ice cream? Sounds weird. But I tried it and it’s not bad. Not my favorite tho.
Cinnamon in ice cream is actually really good! You’re missing out on a tasty treat. Give it another chance!
Perfect for a hot day! Made it for my family BBQ and everyone wanted seconds. Gonna try adding nutmeg next time!
Made this last night but it didn’t freeze right… I think I added too much cinnamon? What do you think?
I don’t think cinnamon should mess with freezing. Maybe it was the ice cream maker? Just a thought.
Too much cinnamon can totally affect the texture! Maybe try using less next time. Hope it tasted still good!
I followed it exactly and it was edible, but honestly kind of icy after freezing for 4 hours. Maybe my freezer is too cold or I overdid the churn?
Really good, though I think next time I’ll steep the cinnamon a bit longer before chilling. Texture was great, just wanted more cinnamon depth.
This sounds dangerously good. Chilling 2 hours + freezing 4 hours is a commitment, but I love that it’s super cold before churning—should make it nice and smooth.
The chilling step was key. I rushed it once and it churned weird (icy bits). When I waited the full time, it was way better.
Mine didn’t set up right last time I tried ice cream without eggs. Not saying this won’t work, just be ready for softer texture if the churn/freeze timing is off.
Not gonna lie, 4 hours in the freezer might not be enough. Mine was softer at first and I had to wait longer before scooping. Otherwise great texture.
2 hours chill + 4 hours freeze is kinda long but worth it. Also, I used ground cinnamon that’s maybe old, so I think that’s why the flavor felt a bit weak.
Lol i forgot to chill it 2 hours and i still churned it. Tasted ok but wasnt creamy. fix recipe? maybe.
Maybe you needed to heat it longer? I always warm until it’s kinda steamy then cool, and it comes out creamy. 2 hours feels too short, and the cinnamon can be gritty if it doesn’t dissolve.
That totally tracks—if it wasn’t chilled enough, your base won’t churn into that smooth, creamy texture. I’d say chill longer (more like 4 hours or even overnight) before churning, and make sure your ice cream maker bowl is fully frozen too.
This turned out super creamy! The cinnamon flavor is strong in the best way, and the vanilla rounds it out nicely. Will make again for sure.
So easy. I don’t have a fancy ice cream maker either, and it still worked. Only took patience for the chilling/freeze times.
The texture is good, but I think 2 tsp cinnamon might be too much for my taste. Next time I’ll start with 1 tsp and see.
Totally get that—cinnamon can be pretty strong in ice cream. Starting with 1 tsp is a great move, especially if you like a more subtle flavor.
1 cup cream seems low… I mean, I know it’s 2 cups total but still, I was expecting thicker. Maybe because I used skim milk once and it was totally wrong.
Yeah, I get what you mean. 1 cup might sound low, but it’s split into 2 cups total—so you actually add it twice (both times together make the 2 cups). The thickness usually comes more from churning + the long freeze than just how much cream you put in at once.
Skim milk will absolutely mess it up. It has way less fat, so it won’t thicken the same way. If you want thicker, stick with whole milk (or swap some of it for more cream).
Not gonna lie, I was skeptical about 3/4 cup sugar with only 2 cups cream + milk, but it tastes balanced. Cinnamon is prominent. 10/10 for cozy vibes.
That’s exactly how it got me too—3/4 cup sugar sounded like too much. But yeah, the cinnamon really pulls it together. Cozy vibes for real!
I love cinnamon anything. This tastes like a dessert shop version. Also the smell while heating it up?? unreal.
Mine separated a little before churning, like grainy? I whisked harder and it came together, but it scared me. Still tastes good.
Cinnamon Ice Cream. Yum.
Yesss! Cinnamon ice cream is so underrated—this sounds creamy and cozy. Can’t wait to try it.
I like cinnamon ice cream but mine turned out a bit icy even after the full freeze. I think I didn’t churn long enough. Still tasty though!
Tried this last weekend and it came out super creamy. The cinnamon flavor is nice—not overpowering. I chilled mine overnight and it churned better too.
That’s awesome to hear! Chilling overnight really does make a difference—cool base + faster churning = smoother texture. Glad the cinnamon wasn’t too strong either 😊
It’s good but I wish it said whether to cover the saucepan—mine got a skin on the top while it cooled. Next time I’ll cover it.
I don’t trust recipes that say ‘churn according to the manufacturer’s instructions’ like that’s helpful 😅 But it worked. I just checked consistency and kept going.
Mine came out icy 😕 I followed everything, chilled overnight even, but maybe my ice cream maker was old. Still tasted good though.
Didn’t chill long enough (I was impatient)… and it was more like cinnamon cream than ice cream. Learn from me, chill the whole time.
I made this and everyone asked for the recipe. The vanilla and cinnamon combo is perfect. I served it with apple pie—chef’s kiss.
Okay but… apple pie with ice cream is kind of cheating 😄 Still sounds delicious. I’ve tried cinnamon ice cream before and it turned icy—did yours stay creamy after freezing?
Nice! I love when cinnamon actually shows up in the flavor instead of just being a “hint.” Did you measure the cinnamon pretty level, or go a little heavy?
Made this last night—so easy and the cinnamon flavor is actually noticeable (not just “hinted”). Super creamy too after freezing.
Huh, I tried a “cinnamon” version once and it was mostly just sweet cream. Maybe I should bump the cinnamon? Also, when you freeze it, does it get hard like store-bought or still kind of soft?
Love this! I’ve made cinnamon ice cream before where the spice basically disappears, so “actually noticeable” is a big selling point. Do you taste more cinnamon once it’s frozen or right after churning?
Not gonna lie, I’m skeptical about freezing after churning—shouldn’t the ice cream set right in the machine? Also my sugar didn’t fully dissolve at first.
Totally fair to be skeptical—but the churning usually makes it soft/creamy, not fully set. Freezing after helps firm up the texture so it doesn’t turn into “soft serve” the next day.
Wait, do I use 1 cup of cream first and then the other 1 cup after? The directions say so but I always mess up steps like that 😅
This is such a simple recipe, but why does mine look kind of beige? I followed it exactly… maybe my cinnamon is weak? Either way, it tastes good.
Mine always turns a bit beige too—cream + cinnamon can do that. If your cinnamon is fresher/stronger it’ll look more brown, but as long as it tastes good, you’re probably fine.
Not sure about 2 hours chilling + 4 hours freezing… my batch took way longer to firm up. Flavor was good, but timing was a pain.
I like the flavor balance (cinnamon + vanilla), but 2 teaspoons cinnamon feels like a lot? Could be perfect if you really want cinnamon-forward, though.
Made this last weekend—so cozy. The cinnamon flavor is really noticeable but not overwhelming, and the texture turned out smooth after the freeze.
Not sure about this one. Ice cream without cooking/tempering the custard just feels… wrong. Flavor was okay, but I expected a thicker base.
I get what you mean—ice cream usually tastes “better” when the custard gets cooked/thickened. But this recipe is more like a cooked-sugar/infused base than a true custard. Chilling really matters; if it wasn’t cold enough before churning, it can come out thinner.
I followed it mostly, but I only had half-and-half. It still turned out tasty, though a bit icier than I expected. Next time I’ll use full cream.
Glad it still worked! Half-and-half can definitely make it feel a bit icier since it has less fat than heavy cream. Full cream next time should help with the texture.
I made this and it turned out super creamy. The cinnamon flavor is noticeable but not overpowering—exactly what I wanted. Will definitely make again!
So glad it hit the perfect creamy + cinnamon balance for you! 😊 Did you notice the cinnamon getting more pronounced after freezing, or stayed the same?
This tastes like cinnamon rolls in ice cream form! My kids asked for seconds and I’m honestly impressed for how simple it is.
uhh i forgot to chill 2 hours and still tried… it was like cinnamon milk. Wouldn’t recommend that lol.
Oof, yeah chilling is kinda the whole point. If you don’t give it time to get really cold, the texture usually turns out like a weird cinnamon milk instead of scoopable ice cream 😅
Maybe add more ice cream maker time? Like next time just churn longer even if it’s not cold—could save it. Also cinnamon milk sounds tasty though ngl.
I followed it pretty much exactly, but mine tasted a bit too “milky” and not enough like actual dessert. Next time I might add a pinch more cinnamon or vanilla.
I think the recipe might be a little too plain/skimpy on dessert vibes if you want it super rich. Maybe add a pinch of salt or even a tiny bit more sugar to round it out.
Hmm, “milky” usually means it may need a bit more flavor balance. I’d try adding a little more cinnamon *or* vanilla, but also consider cooking it slightly longer to get more aroma from the cinnamon. 😊
Just wow.
Could’ve used more cinnamon. I know it says 2 teaspoons but I’m a cinnamon fiend and it was kinda subtle. Next time I’ll double it.
Totally get that—cinnamon can disappear in ice cream. Doubling to 4 tsp sounds like it would make it way more “cinnamon-forward.” Did you notice if it tasted faint even after freezing?
I’m usually cautious with cinnamon, but if you’re a fiend… go for it. One thing though: too much can make it a little bitter. Maybe try 1.5x first?
Cinnamon ice cream sounds good, but this seems like too much cinnamon for only 1 cup milk? Also I think my sugar didn’t fully dissolve because I didn’t stir long enough.
I agree it *sounds* like a lot of cinnamon, but 2 tsp for 1.5 cups total dairy (milk + cream) usually comes out pretty balanced. If you want it milder, start with 1 tsp next time.