Deliciously rich and creamy, this recipe for cinnamon ice cream is made with simple ingredients (and one sneaky, unexpected ingredient!) and is perfect on its own in a cup or cone or served with a warm slice of apple pie or apple crisp. (It’s also great with pumpkin pie, peach cobbler… basically anything cinnamony! It’s a dream!)
It’s no secret cinnamon ice cream reigns supreme in our house. Ryan and I first fell in love with cinnamon ice cream many moons ago when we dug into a pint of Ben & Jerry’s Oatmeal Cookie Chunk ice cream, the base of which was the most incredible sweet cream cinnamon ice cream. (RIP to the best ice cream flavor in all the land.) To be honest, prior to trying Oatmeal Cookie Chunk ice cream, cinnamon ice cream was never on my radar. It didn’t call to me or appeal to me but my ice cream-loving world flipped upside down upon my first bite.
It was a creamy explosion of flavor with the perfect surprise sprinkle of cinnamon. We’re talking the ice cream version of apple pie without the apples. Snickerdoodle cookies without the cookies. A cinnamon roll without the pastry. It was CINNAMON ice cream and I was ALL IN.
Now if I ever see a pint of ice cream at the grocery store with cinnamon ice cream as a base it’s an instant *add to cart.* But now, my friends, there’s no need to scan the ice cream aisle of the frozen section because cinnamon ice cream is here for you to make at home and it’s rich and creamy and delightfully magical and the perfect vehicle for serving alongside all of those hot and decadent desserts. (I’m looking at you oatmeal apple crisp!)
This recipe admittedly began as a bit of an experiment in the kitchen with the boys. I told them we were going to make ice cream and everyone wanted a job. “I want to help” is often code for everyone fights over being the kid who get to pour things into bowls and pots so I created a job for each kid by assigning the cream to Chase, the whole milk to Ryder and the sugar to Rhett. As the boys were pouring and stirring, I got an idea. The previous weekend, we made Biscoff ice cream which was good-but-not-great. I wondered if I could add a hefty scoop of Biscoff to our ice cream to give it a greater depth of flavor without overtaking everything. You guys, it worked. And it worked in a BIG way.
This cinnamon ice cream is one of my best ice cream creations of all time. That’s high praise because we are ice cream making fiends in this house but trust me when I say this ice cream blew me away. It’s wonderful all my itself if you want a scoop of rich and creamy ice cream but it shines served with my oatmeal apple crisp. This was the pairing we did when my parents came in town a few weeks ago and there was not one single bite of either dessert remaining. It’s a duo worth of a special celebration or a lazy Saturday evening treat. I hope this recipe blows you away in the best kind of way!
Cinnamon Ice Cream
Description
Deliciously rich and creamy, this recipe for cinnamon ice cream is made with simple ingredients and is perfect on its own in a cup or cone or served with a warm slice of apple pie or apple crisp. (It’s also great with pumpkin pie, peach cobbler… basically anything cinnamony!)
- 1 3/4 cups heavy cream
- 1 cup whole milk
- 1 cup sugar
- 1/2 cup Biscoff spread
- 2 egg yolks, whisked
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
Instructions
- In a saucepan over medium-low heat, combine 1 cup heavy cream, 1/2 cup whole milk and 1 cup of sugar, stirring constantly as the sugar dissolves and mixture begins to simmer. Add Biscoff spread and stir until completely melted into the mixture.
- Pour in whisked egg yolks, rapidly stirring them into the warm mixture. Quickly add remaining cream and whole milk and stir to combine.
- Remove saucepan from heat, add vanilla and cinnamon, cover and refrigerate until completely cooled and chilled.
- Pour the mixture into ice cream maker and churn according to the manufacturer’s instructions. (I churned mine for approximately 25 minutes in my Cuisinart 2-quart ice cream maker until it was nice and thick.)
- Enjoy immediately if you like soft ice cream or freeze for at least 6 hours (ideally overnight!) if you prefer perfectly scoopable ice cream!
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