Cinnamon Ice Cream

Is it ice cream season yet? Time to pull out the ice cream maker! Please welcome Simply Recipes contributor Garrett McCord as he shares his recipe for cinnamon ice cream. We made it the other day and it was simply fabulous. ~Elise

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.

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.

Cinnamon Ice Cream Recipe

  • Yield: Makes about 1 quart.


  • 2 teaspoons of ground cinnamon
  • 1 cup of whole milk
  • 3/4 cup of sugar
  • 1/2 teaspoon of salt
  • 2 cups of heavy cream
  • 6 egg yolks


1 Place the cinnamon in a small, dry skillet, over low heat. Keep the skillet moving just until the cinnamon becomes fragrant. Take off heat (note that too long in the pan will burn the cinnamon).

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

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

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

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5 Stir the mixture constantly over medium heat with a wooden spoon or heat proof spatula, scraping the bottom as you stir. When the custard becomes thick until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run.

6 Pour the custard through the strainer into the cream. Stir until cool over the ice bath.

8 Chill the mixture thoroughly and then place in your ice cream maker according to the manufacturer's instructions.

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How to make ice cream without a machine tips from David Lebovitz, king of all things ice cream

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Showing 4 of 25 Comments

  • Emily

    Wow this looks fantastic! I’ve been wanting to get an ice cream maker. Any that you recommend?

    The Cuisinart ones are wonderful. ~Garrett

  • Nisrine@Dinners & Dreams

    I have made cinnamon ice cream several times and it’s one of my favorite flavors. Love the brown color of yours. Mine was beige.

  • Rachelle

    YESSSSS! My favorite spice! I had cinnamon ice cream years back in a restaurant next to a dessert (quite frankly didn’t care to remember what it was, because the cinnamon ice cream was next to it…and was so fantastic!) and I raved about how I wanted to make or buy cinnamon ice cream for days after. Well here you are, years later, letting me know, hello Rachelle, remember, you can make it and it’s not that hard! Wow, I really need this ice cream, just in time! Thank you! I shall make this, and call my brother (who is obsessed with everything cinnamon) and tell him I have a load of freshly made cinnamon ice cream in my kitchen. haha. I live in Sacramento, he’s in Los Angeles. Too bad. I’m horrible. But, thank you!

  • Sandy Ewald

    Try sprinkling cinnamon on vanilla ice cream and stirring it in… instant gratification. I saw a friend’s husband do that in 1989 and we have been doing it ever since.

    Then why make homemade ice cream at all? There is so much satisfaction in this recipe and believe me, it has a richer flavor than just a sprinkle. ;) ~Garrett

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