Homemade Cinnamon Ice Cream: A Creamy, Cozy Twist on a Classic
Rich, velvety, and filled with warm cinnamon and vanilla flavor, this homemade cinnamon ice cream is the perfect companion to fall desserts—or a delicious treat all on its own.
There is something particularly wonderful about cinnamon. It's one of those flavors that instantly makes a kitchen feel cozy, whether you're baking cookies, making cinnamon rolls, or preparing a warm apple dessert.
But cinnamon deserves a place in the freezer, too!
This homemade cinnamon ice cream starts with a classic French vanilla custard base. Egg yolks give it a wonderfully rich, smooth texture, while a combination of vanilla and cinnamon extracts creates a warm, fragrant flavor that's just a little different from your everyday vanilla ice cream.
And while cinnamon might make you think of autumn, I would happily eat this ice cream year-round.
Why Use Cinnamon Extract?
You might be wondering why this recipe uses cinnamon extract rather than ground cinnamon.
While ground cinnamon can certainly add delicious flavor to ice cream, it doesn't dissolve into the custard base. Depending on how much you use, it can leave tiny particles behind and occasionally create a slightly grainy texture.
Cinnamon extract offers another option. It distributes evenly throughout the ice cream base, delivering cinnamon flavor while preserving that wonderfully silky texture.
For this recipe, I use 2 teaspoons of vanilla extract and 2 teaspoons of cinnamon extract. The vanilla rounds out the flavor, while the cinnamon adds a warm, aromatic finish.
Because cinnamon extracts can vary in strength, you may want to adjust the amount in future batches to suit your taste.
Homemade Cinnamon Ice Cream Recipe
This recipe uses a traditional French-style custard base, which means the egg yolks are gently cooked with sugar and dairy before the mixture is chilled and churned.
The extra step is worth it for the rich, creamy result!
Yield: Approximately 2 quarts (16 half-cup servings)
Prep time: 20–25 minutes
Chill time: At least 8 hours
Churn time: Approximately 15–20 minutes, depending on your machine
Ingredients
2½ cups (590 mL) half-and-half
8 large egg yolks
1 cup (200 g) granulated sugar
2½ cups (590 mL) heavy whipping cream
2 teaspoons vanilla extract
2 teaspoons cinnamon extract
⅛ teaspoon salt
Instructions
1. Heat the half-and-half.
In a medium saucepan over medium heat, warm the half-and-half until very hot but not boiling, stirring frequently. Remove from the heat and set aside.
2. Whisk the egg yolks and sugar.
In a large mixing bowl, whisk together the egg yolks and sugar until well combined, slightly thickened, and lighter in color.
3. Temper the eggs.
While whisking constantly, slowly pour a small amount of the hot half-and-half into the egg mixture. Continue gradually incorporating the remaining half-and-half. This process, called tempering, helps prevent the eggs from scrambling.
4. Cook the custard.
Return the mixture to the saucepan. Cook over medium-low to medium heat, stirring constantly, until the custard reaches approximately 170–175°F and lightly coats the back of a spoon.
Do not let the custard boil. If you notice any small lumps, strain the mixture through a fine-mesh sieve.
5. Add the cream and flavorings.
Transfer the warm custard to a large bowl. Stir in the heavy whipping cream, vanilla extract, cinnamon extract, and salt until thoroughly combined.
6. Chill thoroughly.
Cool the mixture promptly using an ice bath, then cover and refrigerate for at least 8 hours, preferably overnight.
Chilling the base thoroughly is an important step in developing a smooth, creamy finished ice cream.
7. Churn the ice cream.
Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions, approximately 15–20 minutes for a KitchenAid freezer-bowl attachment.
Make sure your machine can accommodate the volume; churn in batches if necessary.
The finished ice cream should have a soft-serve consistency.
8. Freeze until firm.
For soft ice cream, enjoy immediately!
For a firmer, scoopable texture, transfer the ice cream to an airtight, freezer-safe container and freeze for several hours.
Tips for Making the Best Cinnamon Ice Cream
Don't rush the chilling process. Starting with a thoroughly chilled custard helps the ice cream freeze more efficiently during churning, contributing to a smoother texture.
Keep an eye on your custard temperature. A thermometer is incredibly useful when making French-style ice cream. You want the eggs to thicken the mixture without cooking into scrambled eggs.
Make sure your ice cream maker is ready. If you're using a freezer-bowl machine, the bowl needs to be completely frozen before you start. Follow your manufacturer's freezing instructions.
Store it properly. Keep your finished ice cream in an airtight container, ideally with a layer of parchment paper or plastic wrap pressed against the surface to help minimize ice crystals. Homemade ice cream is generally best enjoyed within one to two weeks for optimal texture and flavor.
What to Serve With Cinnamon Ice Cream
This might be my favorite part of making a batch of cinnamon ice cream: deciding what to pair it with!
Cinnamon works beautifully with so many desserts, but a few combinations are particularly irresistible.
Warm apple galettes. The combination of tender apples, flaky pastry, and cool cinnamon ice cream is absolutely wonderful. Our Indigo & Rye apple galettes, made with rye pastry, would be especially delicious with a scoop melting over the top.
Fudgy chocolate brownies. Chocolate and cinnamon are an underrated combination. Try adding a scoop to a warm brownie for a simple but special dessert.
Brown butter chocolate chip cookies. The nutty, caramel-like flavors of brown butter pair beautifully with cinnamon. Better yet, sandwich a scoop between two cookies for a homemade ice cream sandwich!
Coffee or espresso. For something a little different, add a scoop to a freshly pulled shot of espresso for a cinnamon-vanilla twist on an affogato.
Of course, there's absolutely nothing wrong with enjoying a big scoop straight from the bowl.
A Little Homemade Happiness
One of my favorite things about making food from scratch is how a small change to a familiar recipe can create something entirely new.
This cinnamon ice cream is a perfect example. By swapping part of the vanilla extract in a traditional French vanilla recipe for cinnamon extract, you get a completely different flavor while keeping all the rich, creamy qualities that make homemade custard-style ice cream so special.
Whether you're serving it alongside a homemade pie, pairing it with a fresh-baked cookie, or sneaking a spoonful straight from the freezer, I hope this recipe brings a little extra sweetness to your kitchen.
Happy making!
— Indigo & Rye Bakery
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