My creamy, custard-based Homemade Cinnamon Ice Cream is a cozy treat with a warm spice flavor that pairs beautifully with all your favorite summer and fall desserts. It is made with just a handful of simple ingredients and an ice cream maker, and it churns into a smooth, soft-serve consistency before hardening in the freezer to creamy perfection.
I love testing ice cream recipes to make at home and this creamy cinnamon ice cream has the most wonderful texture (aka “mouthfeel” in ice cream parlance) and just the right amount of spices to make it stand out on its own or as the best part of any dessert pairing. It’s especially dreamy with warm desserts like cherry crisp, pumpkin pie, or between two chocolate chip cookies.
What really makes this custard-based ice cream shine is its balance – sweet, but not too sweet, with plenty of depth from both a cinnamon stick and ground cinnamon. The egg yolks give it a rich, scoopable base that churns into a soft serve consistency before curing in the freezer to keep the ice cream from getting icy. It’s a little extra effort, but completely worth it if you’re after creamy ice cream that doesn’t skimp on flavor or texture.
It’s the perfect match for Caramel Apple Pie, Peach Cobbler, or really anything fresh from the oven! And while you might find a version at the grocery store, this homemade cinnamon ice cream with far superior.
Why We Love This Recipe
- It’s surprisingly simple to make and works beautifully with everything from holiday pies to weeknight desserts.
- The creamy texture sets it apart – custard-based ice cream churns into something soft, smooth, and scoopable without needing any stabilizers.
- Cinnamon flavor shines through with a warm, comforting balance that feels nostalgic but still special enough for entertaining.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Ground Cinnamon – Mixed in after cooking for an even, bold cinnamon flavor.
- Heavy Cream – Adds richness and creates a smooth, creamy texture. Heavy whipping cream also works.
- Whole Milk – Balances the cream for a scoopable texture without being too dense.
- Granulated Sugar – Sweetens the base and helps with smoothness; light brown sugar can be used for a deeper flavor.
- Cinnamon Stick – Steeps in the milk for warm, aromatic spice; either Ceylon or cassia works.
- Kosher Salt – A small pinch enhances all the other flavors.
- Egg Yolks – Thicken the base and make the texture extra luscious.
- Pure Vanilla Extract – Adds sweet depth; vanilla bean paste or a scraped pod also work.
How to Make Cinnamon Ice Cream
- Warm the milk. In a medium saucepan, combine whole milk, heavy cream, sugar, kosher salt, and a cinnamon stick. Heat over medium until the mixture is steaming and small bubbles appear around the edges – but don’t let it boil.
- Whisk yolks & temper the eggs. In a medium bowl, whisk the egg yolks until smooth and slightly lighter in color. Slowly ladle in some of the hot milk mixture while whisking constantly to gently warm the eggs without scrambling them.
- Make the custard. Pour the tempered yolks back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly with a rubber spatula, until it reaches 170–175°F and thickens enough to coat the back of a spoon. Remove from heat, stir in the vanilla extract, and let it cool at room temperature for 1 hour so the cinnamon stick can fully infuse the base. Strain the custard through a fine mesh sieve into a clean bowl to remove the cinnamon stick, then whisk in the ground cinnamon. Cover and chill in the fridge for 4–6 hours until completely cold.
- Churn ice cream. Pour the chilled custard base into your ice cream maker and churn according to the manufacturer’s directions until it reaches a soft-serve consistency. Transfer to a loaf pan or freezer-safe container.
- Freeze and serve. Press plastic wrap directly onto the surface and freeze for 4–6 hours until firm enough to scoop.
Recipe FAQ’s
Yes, but the flavor will be slightly different. The cinnamon stick gives a subtle, steeped warmth, while ground cinnamon adds a bolder, more immediate spice.
That usually means the eggs cooked too quickly. Temper the yolks slowly and stir constantly over medium-low heat to keep the custard smooth.
You can! Chill the custard, then pour it into a loaf pan and freeze, stirring vigorously every 30 minutes for 2–3 hours. The texture won’t be quite as airy but still tasty.
Not at all. The cinnamon flavor is warm and mellow, not hot, so it’s very family-friendly and goes great with cookies, cake, or pie.
Store it in a freezer-safe, airtight container with plastic wrap pressed directly on top to prevent ice crystals. It’s best enjoyed within 2 weeks.
Tips for Success
- Strain the custard after cooking to catch any bits of egg and to pull out the cinnamon stick. It’s a simple step that makes a big difference in the final texture.
- Let the cinnamon stick steep in the custard for the full hour – don’t skip this! It gives the ice cream a beautiful depth of flavor that ground cinnamon alone just can’t match.
- Take your time with the custard. Low and slow is the way to go, and don’t stop stirring. You want it thick enough to coat the back of a spoon without scrambling the eggs.
How to Make Ice Cream Like a Pro
One of my top tips for homemade custard-based ice cream: always chill the custard base completely before churning. This step might feel like a wait you can skip – but don’t! A well-chilled base helps your ice cream churn faster and more evenly, giving it that ultra-smooth, creamy texture without icy bits. Another favorite trick? Use a shallow, freezer-safe container (I love a loaf pan) and press plastic wrap directly onto the surface of the ice cream before freezing. It helps prevent ice crystals and keeps every scoop tasting fresh and scoopable for days.
Substitutions and Variations
- Vanilla bean paste or half a scraped pod adds a pretty speckled look and deeper flavor than extract alone.
- Use light brown sugar instead of granulated for a richer, caramel-like twist on the cinnamon flavor.
- Stir in crumbled oatmeal cookies or shaved dark chocolate after churning for a little extra fun and texture.
- Make ice cream sandwiches with soft sugar cookies, oatmeal cookies, chocolate chip cookies, or even chewy brownie cookies – so good.
More Homemade Ice Cream Recipes You’ll Love
- Huckleberry Ice Cream
- Pineapple Ice Cream
- Nutella Swirl Ice Cream
- Burnt Almond Fudge Ice Cream
- Apple Pie Ice Cream
- Toasted Almond Ice Cream
- Butter Pecan Ice Cream
- Cherry Vanilla Ice Cream
Cinnamon Ice Cream
Equipment
Ingredients
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1 cup granulated sugar
- 1 cinnamon stick
- 1/4 teaspoon kosher salt
- 4 large egg yolks
- 2 teaspoons pure vanilla extract
- 2 teaspoons ground cinnamon
Instructions
- In a medium saucepan, combine the milk, cream, sugar, cinnamon stick, and salt over medium heat just until the liquid starts to steam and you notice small bubbles in the liquid around the edges of the pan, but do not let it come to a simmer.1 ½ cups heavy cream, 1 ½ cups whole milk, 1 cup granulated sugar, ¼ teaspoon kosher salt, 1 cinnamon stick
- Meanwhile, whisk the egg yolks in a separate bowl until light.4 large egg yolks
- When the milk mixture is hot, pour 1 cup of the hot liquid into the beaten egg yolks while whisking to gently warm the eggs without scrambling them.
- Pour the tempered egg yolks back into the saucepan with the remaining liquid and continue to cook until the temperature is 170–175°F on an instant-read digital thermometer and is just thick enough to coat the back of the spoon.
- Remove from the heat and stir in the vanilla. Let the mixture cool to room temperature for 1 hour to allow the cinnamon stick to infuse the custard base with cinnamon flavor.2 teaspoons pure vanilla extract
- Pour the custard mixture through a fine mesh strainer into a large bowl, discarding the cinnamon stick and whisk in the ground cinnamon. Cover and cool completely in the refrigerator for 4–6 hours until thoroughly chilled.2 teaspoons ground cinnamon
- Once the custard base is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the ice cream into a well-chilled freezer-safe container. Cover and place the ice cream in the freezer to cure for 4–6 hours or until the ice cream has hardened.
Notes
- Freeze: Store it in a freezer-safe, airtight container with plastic wrap pressed directly on top to prevent ice crystals. It’s best enjoyed within 2 weeks.
