Cinnamon Ice Cream

A rich and creamy treat that's the ultimate accompaniment to apple pie.

By
Garrett McCord
Garrett McCord
Garrett McCord
Garrett has been writing about food and sharing recipes for 15 years. He is the author of Melt: The Art of Macaroni and Cheese.
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Updated November 11, 2024
Garrett McCord

When I was a kid, I assumed that cinnamon was the opposite of mint. I had reasoned that this was a basic and irrefutable rule of the universe.

Cinnamon possessed heat through spice as obviously evidenced via Red Hots candies and the warm sensation and flavor cinnamon imbued when I sprinkled it over applesauce or oatmeal.

It made logical sense that the heat of cinnamon was, therefore, the opposite of the chill inducing mint. Simply put: cinnamon = hot.

Scooping cinnamon ice cream with an ice cream scoop.
Alison Bickel

Why Cinnamon Belongs in Ice Cream

Now, as an adult, I find it to be an intriguing trick of the mind to make cinnamon ice cream. A chilly treat with a fragrant, spicy glow that sort of buries itself in your stomach and fans embers through your body.

Hot and cold all wrapped up into one frozen scoop! This ice cream is a wonderful alternative to vanilla when served with pie, cake, or stewed or fresh fruit.

A bowl of cinnamon ice cream with two cinnamon sticks in the bowl.
Alison Bickel

Want More Flavor?

Add some vanilla extract! About a teaspoon should do. Be sure to add it after Step 5 since the heat can diminish some of the vanilla flavor. You can also substitute the granulated sugar with brown sugar if you’re going for a brown sugar and cinnamon flavor.

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From the Editors Of Simply Recipes

Cinnamon Ice Cream

Prep Time 8 mins
Cook Time 15 mins
Churning Time 25 mins
Total Time 48 mins
Servings 8 servings
Yield 1 quart

No ice cream maker? No problem. Follow this handy guide from David Lebovitz.

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Ingredients

  • 2 teaspoons ground cinnamon

  • 1 cup whole milk

  • 3/4 cup sugar

  • 1/2 teaspoon salt

  • 2 cups heavy cream, divided

  • 6 egg yolks

Method

  1. Heat the cinnamon until fragrant:

    Place the cinnamon in a small, dry skillet, over low heat. Keep the skillet moving just until the cinnamon becomes fragrant, just about a minute at the most. Remove from heat (note that too long in the pan will burn the cinnamon).

    Toasting cinnamon in a skillet to make cinnamon ice cream.
    Alison Bickel
  2. Warm the milk, sugar, salt, cinnamon, and 1 cup of cream:

    In a medium saucepan over medium heat, heat the milk, sugar, cinnamon, and 1 cup of cream, whisking to incorporate the cinnamon into the liquid.

    Cinnamon and cream mixed in a tall sided skillet to make cinnamon ice cream.
    Alison Bickel
  3. Chill the remaining cream over bowl of ice, and prepare strainer over bowl:

    While the milk mixture warms, set a bowl over another bowl filled with ice. Place the remaining cup of cream into the now-chilled bowl and set a mesh strainer on top.

    Straining the base of cinnamon ice cream into a metal bowl.
    Alison Bickel
  4. Temper the egg yolks, and add to cinnamon cream mixture:

    In a separate bowl, whisk together the egg yolks. Slowly, pour the warm milk mixture into the egg yolks, whisking constantly to keep the eggs from cooking. Pour the mixture back into the saucepan.

  5. Heat until the mixture thickens:

    Stir the mixture constantly over medium heat with a wooden spoon or heat-proof spatula, scraping the bottom as you stir. Stir until the custard thickens and coats the back of a spoon. When you run your finger through the custard across the back of the spoon, the custard should not run.

    Cinnamon ice cream base thickening in a tall sided skillet.
    Alison Bickel
  6. Pour the custard through the strainer into the chilled cream:

    Stir until combined and cooled over the ice bath.

    Cooling the base of cinnamon ice cream in an ice bath.
    Alison Bickel
  7. Chill the mixture thoroughly and then process in your ice cream maker:

    Process the ice cream mixture according to the manufacturer's instructions.

    Processing cinnamon ice cream in an ice cream maker.
    Alison Bickel

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Nutrition Facts (per serving)
356 Calories
27g Fat
23g Carbs
8g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 356
% Daily Value*
Total Fat 27g 34%
Saturated Fat 16g 78%
Cholesterol 233mg 78%
Sodium 216mg 9%
Total Carbohydrate 23g 8%
Dietary Fiber 0g 1%
Total Sugars 22g
Protein 8g
Vitamin C 0mg 2%
Calcium 104mg 8%
Iron 1mg 5%
Potassium 154mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.