Creamy Cinnamon Ice Cream Recipe for Homemade Dessert

Homemade Cinnamon Ice Cream is a cool, creamy dessert that combines the cozy warmth of cinnamon with pure vanilla. Made from a short list of simple ingredients, this easy Philadelphia-style recipe is egg-free and yields a rich, scoopable ice cream you’ll want to make again and again.

This Philadelphia-style base skips cooked egg yolks. Instead, heavy cream, whole milk, and sugar are whisked together, flavored, and churned for a straightforward, creamy result. The finished ice cream is egg-free, nut-free, and gluten-free when made with those ingredients.

I enjoy ice cream flavors that contrast cold with warming spices. Cinnamon ice cream does that beautifully—comforting, aromatic spice folded into a refreshing frozen base. It pairs especially well with desserts that feature apples, caramel, or baked spices.

Why You’ll Love This Cinnamon Ice Cream

Distinctive Flavor – Cinnamon ice cream isn’t a common supermarket flavor, and homemade versions have a depth and freshness you won’t find in mass-produced tubs.

Simple Philadelphia-Style Base – No cooked custard or eggs required. This keeps the method quick and approachable while still yielding a creamy texture.

Fresh, Natural Ingredients – By making ice cream from scratch you control the ingredients. There are no preservatives or unnecessary additives—just quality cream, milk, sugar, vanilla, and cinnamon.

Clear Step-by-Step Instructions – The recipe includes straightforward directions for mixing, churning, and storing so you can make perfect cinnamon ice cream with confidence.

Ingredients

Heavy cream – Provides richness and a smooth mouthfeel.

Whole milk – Balances the cream to create a scoopable texture.

Granulated sugar – Adds sweetness and helps achieve a creamy consistency.

Vanilla extract – Enhances and rounds the flavor of the cinnamon and cream.

Ground cinnamon – The defining spice; use a fresh, high-quality cinnamon for the best flavor and appealing flecks in the ice cream.

Kosher salt – A small pinch balances the sweetness and brightens the flavors.

How to Make Cinnamon Ice Cream

For best results, chill the bowl of your ice cream maker at least 24 hours so it’s fully frozen before you begin.

1. In a large bowl, combine the heavy cream, whole milk, granulated sugar, vanilla extract, ground cinnamon, and kosher salt.
2. Whisk for 2–3 minutes until the sugar is fully dissolved. Rub a small amount between your fingers—there should be no gritty texture.
3. Pour the mixture into the chilled bowl of your ice cream maker.
4. Churn according to the manufacturer’s directions (about 20–30 minutes for many machines) until the mixture reaches a soft-serve consistency and is noticeably thicker.
5. Transfer the churned ice cream to a shallow, airtight container or loaf pan. Press plastic wrap or wax paper directly onto the surface to prevent ice crystals, then seal with a lid.
6. Freeze for at least 4 hours, or until firm. Let the ice cream sit at room temperature about 5 minutes before scooping for easier serving.

These steps outline the basic process; see the recipe card below for exact ingredient amounts and timings.

How to Store Cinnamon Ice Cream

Store in an airtight container with a piece of parchment or wax paper pressed to the surface to minimize ice crystals. Use within one month for best flavor and texture.

Tips for Success

Use quality ingredients – Fresh, high-fat dairy and good cinnamon make a noticeable difference.

Keep everything cold – If the base is warm when added to the ice cream maker it won’t churn properly. Chill the mixture if needed before churning.

Don’t skimp on fat – Higher fat content yields a creamier, less icy texture.

Keep mix-ins small – If adding cookies, cake, or chocolate, chop pieces no larger than a blueberry so they distribute evenly.

Don’t reduce sugar too much – Sugar contributes to texture as well as sweetness; cutting it drastically can make the ice cream hard and icy.

How Much Cinnamon to Add

Two teaspoons of ground cinnamon gives a pleasant, aromatic cinnamon flavor without overwhelming the cream and vanilla. Adjust by a half-teaspoon up or down to match your taste. Ground cinnamon also creates attractive flecks throughout the ice cream; if you prefer a subtler infusion, you can steep cinnamon sticks in warm milk, then strain.

No-Churn Variation

To make a no-churn version, chill a shallow container or loaf pan in the freezer. Mix the ingredients as directed, pour into the pan, and freeze. For a lighter texture, stir the mixture vigorously every 30 minutes during the first 2 hours to incorporate air. Freeze until firm, about 3–4 hours total.

Add-Ins and Flavor Ideas

Spice blends – Add a pinch of nutmeg, ground ginger, clove, or cardamom to complement the cinnamon.

Mix-ins – Small bits of cookies, pound cake, or chocolate chunks work well. Keep pieces small for even distribution.

Nuts – Toasted walnuts or almonds pair nicely with cinnamon if you’re not avoiding nuts.

Snickerdoodle twist – Folding in broken snickerdoodle cookies turns this into a snickerdoodle ice cream.

Cinnamon ice cream is wonderful on sundaes, drizzled with caramel, or served alongside warm desserts like apple cake, crisp, or a spiced dump cake.

How Long Does Homemade Ice Cream Last?

Because this ice cream contains no preservatives, enjoy it within one month for the best texture and flavor. Over time the texture may become icy and the flavor will fade.

More Homemade Ice Cream Recipes

Try other homemade flavors next time:

• Amaretto Ice Cream
• Cookie Monster Ice Cream
• Chunky Monkey Ice Cream
• Cookie Dough Ice Cream
• Orange Ice Cream
• Strawberry Ice Cream
• Raspberry Ice Cream

Let’s get social: Share a photo or leave a comment to tell us how your cinnamon ice cream turned out and what add-ins you tried.

Did you make this Homemade Cinnamon Ice Cream? Leave a comment below to share your experience and any variations you created.

Cinnamon Ice Cream

Yield:
6 Servings

Prep Time:
15 minutes

Cook Time:
25 minutes

Chilling/Freezing Time:
4 hours

Total Time:
4 hours 40 minutes

Homemade Cinnamon Ice Cream is a cool, creamy treat with the aromatic warmth of cinnamon and vanilla. It’s simple to make, egg-free, and delicious.

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

1. Chill the ice cream bowl for at least 24 hours or until solid. In a large bowl, combine the heavy cream, whole milk, granulated sugar, vanilla extract, ground cinnamon, and kosher salt.
2. Whisk for 2–3 minutes until the sugar is dissolved and the mixture feels smooth between your fingers.
3. Pour the mixture into the chilled ice cream maker bowl.
4. Churn according to your machine’s instructions, about 20–30 minutes, until it reaches a soft-serve consistency.
5. Spoon into a shallow container or loaf pan, press plastic wrap to the surface, and freeze for at least 4 hours until firm.
6. Let sit at room temperature for about 5 minutes before serving.

Notes

Two teaspoons of ground cinnamon provide a balanced cinnamon flavor; adjust to taste. If you prefer, infuse milk with cinnamon sticks and strain for a subtler, stick-free result.

Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving:
Calories: 395Total Fat: 30gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 94mgSodium: 144mgCarbohydrates: 30gFiber: 0gSugar: 29gProtein: 4g