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a sugar cone with two scoops of homemade cinnamon ice cream, propped up in a glass.

Cinnamon Ice Cream

Ice Cream From Scratch
Homemade Cinnamon Ice Cream is a cold creamy treat with the warmth of cinnamon and vanilla. It's made with just a handful of ingredients, egg-free, and delicious.
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Prep Time 15 minutes
Cook Time 25 minutes
Chilling/Freezing Time 4 hours
Total Time 4 hours 40 minutes
Course Ice Cream Recipes
Cuisine Dessert
Servings 6 Servings
Calories 395 kcal

Ingredients
  

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon kosher salt

Instructions
 

  • Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl. In a large bowl, combine the heavy cream, whole milk, granulated sugar, vanilla extract, ground cinnamon, and kosher salt. 
  • Whisk for 2-3 minutes, until the sugar is dissolved into the mixture. You should not feel any grit if you rub the mixture together between two fingers. 
  • Add the mixture to the bowl of your ice cream maker. 
  • Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 25 minutes), until it is thick and the consistency of soft-serve ice cream.
  • Spoon the ice cream into a shallow container or a loaf pan. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid.
  • Let sit at room temperature for about 5 minutes before serving.

Notes

  • I find 2 teaspoons of ground cinnamon is perfect for flavoring this ice cream. You can add more or less depending on how much cinnamon you like in your ice cream. 
  • You could infuse the milk with cinnamon sticks if you prefer, but I like the ease of using ground cinnamon. It’s simple and so flavorful!
    • Keyword cinnamon ice cream, cinnamon ice cream recipe