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Cinnamon Ice Cream

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Perfectly spiced and custardy, homemade Cinnamon Ice Cream! Everyone’s favorite Fall ice cream flavor, now made at home with super simple ingredients, slowly churned for the creamiest texture EVER, and frozen until hardened for the perfect scoop. The secret? Using just a splash of agave nectar! It not only adds just a touch of sweetness, but it also keeps this ice cream at the perfect scoop-able consistency. This is simply the best treat to keep stashed in your freezer all Fall and Winter long! Every bite is silky smooth, perfectly balanced between sweet and spicy cinnamon, custard-y, and just melt in your mouth delicious. YUM!

pulled back shot of two cones of cinnamon ice cream in white glass with gold garland above, white flowers, and cinnamon sticks around on marble surface.

About The Recipe

It’s been a few months since our last ice cream recipe, but when I tell you that it was worth the wait, I really mean it! This cinnamon ice cream is the ice cream of the Fall season. I seriously cannot get enough of it!!

Plus, it’s so much easier to make than you might think, actually cinnamon-y, and delicious even on the coldest days of the year.

My mom and I have been wanting to make this cinnamon ice cream for almost a year now! It just getting around to actually making it has taken us this long. We kept putting it off, in favor of other things, but we decided that this October was the perfect time to finally add a check mark beside this sweet treat!

And, I am SO glad we did. Cinnamon is one of my absolute favorite flavors, anyway. But, there is just something about this ice cream that makes it sooo hard to stop eating.

When we were testing the recipe, we were surprised at how quickly it came together, but after freezing…the cinnamon flavor was almost lost. We added another cinnamon stick and increased the amount of steeping time and made another batch!

It still wasn’t enough! We were stumped.

cinnamon ice cream in sugar cones in a glass with more cones behind, a gold garland above, cinnamon sticks and white flowers around.

So, in a sort-of desperate attempt to save this recipe, we tossed in quite a bit of ground cinnamon.

Finally, after freezing, we had flavor! Not just some cinnamon flavor. Oh, no. We had that perfect extra cinnamon-y deliciousness we had been searching for.

I could honestly eat this ice cream every day during this Fall and be happy. It’s delicious on it’s own, turned into ice cream sandwiches, or even mixed into a milkshake! It’s the perfect frozen treat to enjoy all year long, but especially during the holiday’s.

Reasons You Will Love This Cinnamon Ice Cream

  • Lots of cinnamon flavor!!
  • Creamy, custard-y, and perfectly sweet.
  • Scoop-able even after freezing!
  • A naturally gluten-free dessert.
  • Keeps for months in the freezer.
  • Can be made into lots of different desserts!
angled photo of two cones of cinnamon ice cream in empty glass with ice cream cone pieces and white flowers around.

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

sugar, heavy cream, milk, agave, two cinnamon sticks, ground cinnamon, salt, and egg yolks on marble surface.

How To Make Cinnamon Ice Cream

Step 1: Infuse the milks

Combine milk, cream, and cinnamon sticks in a medium saucepan. Heat over medium heat until bubbling around the edges. Turn off heat and cover. Let steep for 15 minutes. Remove cinnamon sticks.

Step 2: Whisk

In a medium bowl, whisk together sugar, cinnamon, salt, agave, and egg yolks.

Stir in hot milk, a little at a time.

Step 3: Cook

Return mixture to saucepan. Heat over medium heat, stirring continuously, until mixture coats a spoon, about 5 minutes.

Transfer to a clean bowl and allow to cool.

cooked cinnamon custard in glass bowl.

Step 4: Freeze

Pour cooled ice cream base into ice cream machine. Freeze according to manufacturer’s directions.

If desired, transfer to an ice cream container and freeze until solid.

cinnamon ice cream in ice cream container on marble counter.

How To Store

This recipe needs to be kept in a freezer safe, airtight container. It can last up to 2 months.

4 Ways You Can Turn This Ice Cream Into A New Dessert

There’s nothing better than a scoop (or three!) of ice cream…but when you have leftovers, sometimes you might wanna do something special. Which, we totally get. Here are a few of our favorite ways to change-up this ice cream and make a whole new dessert!

cinnamon ice cream on two sugar cones in glass with stack of sugar cones behind, cinnamon sticks, and white flowers around.

Expert Tips

  • Do not boil the milk when you’re heating it. Just bring it to a light simmer.
  • If you have not tempered the eggs properly, you will need to strain the custard when you transfer it to a clean bowl.
  • You can use an ice bath to chill the custard down quickly.
  • If you overcook the custard or it just breaks for any reason, whisk it constantly over an ice bath. This will help bring it back together.
  • This recipe is naturally gluten and nut free!
  • If you want scoop-able ice cream instead of soft serve, transfer to a lidded container and place in freezer overnight to harden.

When you make these Cinnamon Ice Cream, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

pulled back shot of two cones of cinnamon ice cream in white glass with gold garland above, white flowers, and cinnamon sticks around on marble surface.
5 from 1 vote

Cinnamon Ice Cream

Custard-y, full of cinnamon flavor, and oh so delicious. There is no better frozen treat to keep in your freezer this Fall than this Cinnamon Ice Cream!
Prep Time: 15 minutes
Cook Time: 15 minutes
Freezing Time 20 minutes
Total Time: 50 minutes
Servings: 8

Ingredients
 

Instructions
 

  • Combine milk, cream, and cinnamon sticks in a medium saucepan.
  • Heat over medium heat until bubbling around the edges.
  • Turn off heat and cover.
  • Let steep for 15 minutes.
  • Remove cinnamon sticks.
  • In a medium bowl, whisk together sugar, cinnamon, salt, agave, and egg yolks.
  • Stir in hot milk, a little at a time.
  • Return mixture to saucepan.
  • Heat over medium heat, stirring continuously, until mixture coats a spoon, about 5 minutes.
  • Transfer to a clean bowl and allow to cool.
  • Transfer to ice cream machine.
  • Freeze according to manufacturer's directions.

Notes + Tips!

  • Do not boil the milk when you’re heating it. Just bring it to a light simmer.
  • If you have not tempered the eggs properly, you will need to strain the custard when you transfer it to a clean bowl.
  • You can use an ice bath to chill the custard down quickly.
  • If you overcook the custard or it just breaks for any reason, whisk it constantly over an ice bath. This will help bring it back together.
  • This recipe is naturally gluten and nut free!
  • If you want scoop-able ice cream instead of soft serve, transfer to a lidded container and place in freezer overnight to harden.

Nutrition

Serving: 0.5cup | Calories: 296kcal | Carbohydrates: 23g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 194mg | Sodium: 72mg | Potassium: 131mg | Fiber: 1g | Sugar: 22g | Vitamin A: 918IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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