If the idea of spiced sweetness in frozen form makes your heart flutter, get ready to fall in love with Brown Sugar Cinnamon Ice Cream. This treat is pure comfort and nostalgia in every luscious spoonful, swirled with velvety cream, delicate ribbons of caramelized brown sugar, and plenty of warm cinnamon. Every bite tastes like the best snickerdoodle cookie you’ve ever had, only colder and creamier. Whether served at a cozy fall gathering or as a refreshing summer indulgence, this ice cream is bound to become your secret favorite—and I promise, it’s easier to make than you might think!
Ingredients You’ll Need
The ingredient list is delightfully short and approachable, but each item truly shines to give Brown Sugar Cinnamon Ice Cream its signature flavor and texture. Let’s break down why each one matters for creating that irresistible, creamy scoop at home!
- Heavy cream: Creates a rich, ultra-creamy texture that rivals any scoop shop.
- Whole milk: Lightens the base just enough, keeping the ice cream smooth but not overly dense.
- Light brown sugar: It’s the star sweetener, lending a deep caramel taste that pairs beautifully with spices.
- Molasses (optional): Adds extra depth and a hint of toasty complexity—especially lovely for fall and winter!
- Ground cinnamon: The soul of the flavor, offering warm, fragrant spice in every mouthful.
- Salt: Just a pinch brightens up all the flavors and keeps things from tasting flat.
- Egg yolks: The secret to a custard-style base with luxurious body and rich taste.
- Vanilla extract: Smooths everything out with classic, inviting aroma and flavor.
How to Make Brown Sugar Cinnamon Ice Cream
Step 1: Warm the Dairy and Spices
In a medium saucepan over medium heat, combine the heavy cream, whole milk, brown sugar, molasses (if you’re channeling extra cozy vibes), cinnamon, and salt. Stir slowly but constantly, letting that warm aroma hug your kitchen as the sugar dissolves into silky goodness. You want everything hot and thoroughly blended—but don’t let it come to a boil, or the custard will risk curdling.
Step 2: Temper the Egg Yolks
Meanwhile, whisk the egg yolks in a bowl until they’re smooth and a little lighter in color. The key here is to gradually introduce heat: slowly pour about half a cup of the hot cream mixture into the yolks, whisking as you go. This gentle step ensures you won’t scramble the eggs!
Step 3: Cook the Custard
Now, pour the tempered yolk mixture back into your saucepan with the remaining dairy mixture. Keep it over low heat and stir with a wooden spoon, watching as the custard gradually thickens. This takes a few minutes—the mixture should coat the back of your spoon, and a thermometer will read between 170-175°F. Take your time; this gentle cooking gives Brown Sugar Cinnamon Ice Cream that coveted creamy texture.
Step 4: Add Vanilla and Strain
Once thickened, remove the pan from the heat and stir in your vanilla extract. To guarantee the smoothest ice cream, pour the hot custard through a fine mesh strainer into a clean bowl, catching any small lumps. This extra step is so worth it!
Step 5: Chill the Custard
Let your custard cool to room temperature uncovered, then cover and transfer to the fridge for at least 4 hours—overnight is perfect if you want the deepest flavor. Proper chilling ensures your Brown Sugar Cinnamon Ice Cream will churn up silky and rich, not icy.
Step 6: Churn and Freeze
When your custard is thoroughly chilled, give it a quick stir and pour into your ice cream maker. Churn according to the manufacturer’s instructions. If you’d like, add in a swirl of extra cinnamon or some chopped pecans in the last few minutes of churning. Once it looks like soft-serve, transfer to a lidded container and freeze for about 4 hours, until solid and scoopable.
How to Serve Brown Sugar Cinnamon Ice Cream
Garnishes
This ice cream is gorgeous and aromatic right out of the container, but a few special garnishes take it to next-level dessert status. Try a sprinkle of ground cinnamon or freshly grated nutmeg on top, or shower with chopped toasted pecans for some nutty crunch. For a complete bakery feel, crush up a handful of cinnamon cookies or waffle cones and scatter them across each scoop—you’ll thank me later!
Side Dishes
Brown Sugar Cinnamon Ice Cream plays well with so many favorite desserts. Pair it with warm pie (apple, pecan, or pumpkin are all dreamy), or sandwich scoops between soft oatmeal cookies. It also makes a stellar sidekick for fresh fruit crisps or a fudgy brownie if you crave a little hot-and-cold magic.
Creative Ways to Present
Try serving this ice cream in homemade cinnamon-sugar waffle bowls, or layer it into parfait glasses with caramel sauce and sliced bananas. If you want to wow a crowd, make Brown Sugar Cinnamon Ice Cream sundaes with candied bacon or popcorn for a fun, salty-sweet twist. Or simply scoop it into tiny cups, top with a cinnamon stick, and voilà—an elegant treat for any occasion!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Brown Sugar Cinnamon Ice Cream tightly covered in an airtight container in your freezer. Pressing a piece of plastic wrap directly on the surface before sealing helps prevent iciness and keeps every bite as creamy as the first.
Freezing
This ice cream holds up beautifully in the freezer for up to two weeks. For best results, store it deeper in the freezer rather than the door—temperature swings there can invite freezer burn and alter the delicate texture. Let the container sit out for a few minutes to soften before scooping if it seems hard.
Reheating
While you definitely don’t want to reheat ice cream, a brief rest at room temperature does wonders for scoopability. Set your container out for 5-10 minutes before serving to ensure those perfect, creamy mounds every time.
FAQs
Can I make this without an ice cream maker?
Absolutely! For a no-churn version, simply fold cinnamon and brown sugar into sweetened whipped cream combined with condensed milk. Freeze until firm—while the texture is a bit different, the flavor is just as magical.
Is it safe to eat the custard if I don’t have a thermometer?
Yes, you can gauge custard readiness without a thermometer by the classic spoon test: when the mixture coats the back of a wooden spoon and holds a clean line when you run your finger through it, it’s good to go!
What’s the purpose of tempering the eggs?
Tempering slowly raises the temperature of the eggs so they blend smoothly into the cream without turning into scrambled bits—vital for that velvety Brown Sugar Cinnamon Ice Cream base.
Can I add mix-ins like cookies or nuts?
Definitely! Fold in your favorite mix-ins such as chopped pecans, cinnamon-swirl ribbons, or bits of cinnamon graham crackers during the last couple of minutes of churning for extra flavor and texture.
Is there a dairy-free way to make Brown Sugar Cinnamon Ice Cream?
You can use full-fat coconut milk or a thick oat milk blend in place of the cream and milk. The result will be slightly different in richness and texture, but the key flavors of brown sugar and cinnamon will still shine!
Final Thoughts
There’s nothing quite like the aroma and flavor of Brown Sugar Cinnamon Ice Cream to turn an ordinary day into something special. With its creamy texture and cozy warmth, it’s a dessert you’ll crave year-round. I hope you’ll treat yourself and your loved ones to this homemade delight—there’s simply nothing like sharing a bowlful of pure cinnamon-spiced happiness!
Print
Brown Sugar Cinnamon Ice Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus chilling and freezing)
- Yield: 8 servings
- Category: Dessert
- Method: Churned
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
Indulge in the rich and comforting flavors of homemade Brown Sugar Cinnamon Ice Cream. This creamy treat is a perfect blend of sweetness and warmth, making it an ideal dessert for any time of year.
Ingredients
For the ice cream:
2 cups heavy cream, 1 cup whole milk, 3/4 cup light brown sugar (packed), 1 tablespoon molasses (optional, for deeper flavor), 1 tablespoon ground cinnamon, 1/8 teaspoon salt, 4 large egg yolks, 1 teaspoon vanilla extract
Instructions
- In a medium saucepan over medium heat, combine the cream, milk, brown sugar, molasses (if using), cinnamon, and salt. Stir until the mixture is hot and the sugar is dissolved, but do not boil.
- In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1/2 cup of the hot cream mixture into the yolks while whisking constantly to temper the eggs. Then pour the egg mixture back into the saucepan with the remaining cream mixture.
- Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens slightly and coats the back of the spoon (about 170–175°F). Remove from heat and stir in the vanilla extract.
- Pour the mixture through a fine mesh strainer into a clean bowl. Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions. Transfer to a lidded container and freeze until firm, about 4 hours.
Notes
- Add cinnamon swirl or chopped pecans during the last few minutes of churning for added texture.
- For a no-churn version, fold cinnamon and brown sugar into sweetened whipped cream with condensed milk.
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