Combining two favourite- Ice and cinnamon – there you go – The alluring Cinnamon Ice Cream Recipe.
For some reason, when Starbucks announces the return of the pumpkin spice latte, it’s an announcement that fall is here. Forget that it’s still over 100 degrees most days here in Phoenix. It’s fall, ok?!? Maybe if we start cooking for fall, the weather will get the hint and it will get nice and cool around here. At Sprouts the other day, I needed garlic powder and ground cinnamon. So there I was in the bulk spice section (a.k.a. the danger zone) and I ended up with about a cup of pumpkin pie spice. I have no idea how it got into my basket. I think I blacked out for a minute. Now I get to find ways to use it, which is kind of outrageously exciting. But I’ve tricked you, because today’s recipe has absolutely nothing to do with pumpkin! HA! That was mean… but you’ll forgive me, because I’m bringing you something simple and delicious that brings in a favorite fall flavor but may help me stave off those pumpkin recipes just a few more days until October.
If pumpkin has a close runner up for the best smell or flavor for fall, it’s cinnamon. I decided a few days ago that I wanted to make a cinnamon ice cream, because it will go with so many of the new fall treats that I’ll be experimenting with over the next few weeks. Nobody is going to argue with classic vanilla, but cinnamon ice cream is a great little twist that still has wide appeal. I can’t think of a fall dessert that wouldn’t go great topped with a scoop of cinnamon ice cream. Pumpkin pie, coffee cake, pecan pie, apple crumble… anything you’d top with vanilla ice cream would get a nice flavor twist from this super-easy, no-cook, cinnamon ice cream.
On to the recipe! Seriously, it’s so easy it’s kind of ridiculous. I just mixed the ingredients together, poured it in to the ice cream maker, hit start, and spent 20 minutes cleaning up around the house. Oh, and I don’t always make ice cream at home. But the last time I bought it in the store, I saved and thoroughly cleaned the cardboard container when it was gone. Standard plastic containers can crack pretty easily when frozen, and the fancy no-crack plastic ones can be pretty expensive (but if you’re into that or this will be a gift, you can get some good ones here, or these cute cardboard ones). If you haven’t bought an ice cream maker yet but are in the market, I always suggest this one from Cuisinart, which is the one we have. It’s inexpensive, easy to use, and easier to clean. I’ll be honest – it’s the only ice cream maker I’ve ever used, but it keeps me happy so my eyes aren’t wandering.
If you make my Cinnamon Ice Cream Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
2 cups heavy cream 1 cup whole milk 1/3 cup white sugar 1/3 cup light brown sugar, packed 1 teaspoon vanilla extract 1 tablespoon ground cinnamon a pinch of salt Try out our Cinnamon Ice Cream Recipe and post your results below in the comments…
How to make Cinnamon Ice Cream
2 cups heavy cream
1 cup whole milk
1/3 cup white sugar
1/3 cup light brown sugar, packed
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
a pinch of salt
Try out our Cinnamon Ice Cream Recipe and post your results below in the comments…