Imagine a dessert that captures the cozy warmth of your favorite cinnamon roll and the creamy decadence of a perfectly churned ice cream: that’s exactly what you get with Brown Sugar Cinnamon Ice Cream. With buttery notes from brown sugar, a hearty hit of cinnamon, and a velvet-smooth texture, this homemade treat transforms just a handful of kitchen staples into a wow-worthy finale for any meal. Whether you’re dreaming of a summer scoop or a fall-inspired sundae, this recipe is pure comfort in a bowl and a guaranteed crowd-pleaser!
Ingredients You’ll Need
The beauty of Brown Sugar Cinnamon Ice Cream is how every ingredient plays its part in creating those signature flavors and silky texture. Despite their simplicity, these essentials combine for results that always impress. Here’s what you need:
- Heavy whipping cream: Delivers that ultra-creamy, scoopable richness you expect from homemade ice cream.
- Whole milk: Adds body while lightening the richness just enough for a perfectly balanced base.
- Packed light brown sugar: Not only sweetens, but brings warm, caramel notes that set this ice cream apart.
- Ground cinnamon: The star spice! It adds warmth, coziness, and that unmistakably nostalgic aroma.
- Vanilla extract: Enhances all the flavors and brings a sweet depth to every bite.
- Pinch of salt: Never skip it—just a pinch makes all the flavors pop and keeps the ice cream from tasting flat.
How to Make Brown Sugar Cinnamon Ice Cream
Step 1: Whisk Together the Base
In a medium mixing bowl, whisk together the heavy whipping cream, whole milk, brown sugar, ground cinnamon, vanilla extract, and a pinch of salt. Take your time whisking until the brown sugar is completely dissolved and no gritty bits remain. This extra minute or two ensures your Brown Sugar Cinnamon Ice Cream is smooth from the very first bite.
Step 2: Churn Until Creamy
Pour your custard mixture into your ice cream maker and churn according to the manufacturer’s instructions. Usually, it takes about 20 to 25 minutes for the ice cream to thicken up and transform into a dreamy, custardy treat. Watching it whip into soft peaks is one of life’s simple pleasures, so don’t rush this part!
Step 3: Freeze Until Firm
Transfer the freshly churned ice cream to an airtight container. Resist the urge to eat it straight from the machine—the texture is best after at least four hours in the freezer to firm up. This wait ensures your scoops of Brown Sugar Cinnamon Ice Cream hold their shape and deliver that perfect creamy bite every time.
Step 4: Scoop & Serve
When you’re ready, let the container sit at room temperature for a few minutes to make scooping easier. Dish out generous portions, and top with an extra sprinkle of cinnamon or a drizzle of caramel sauce for real wow-factor. Get ready for requests for seconds!
How to Serve Brown Sugar Cinnamon Ice Cream
Garnishes
Turn each scoop into a masterpiece with a dusting of ground cinnamon, swirls of gooey caramel, toasty pecans, or even a dollop of whipped cream. The interplay of flavors and textures really complements the creamy, spiced base of your Brown Sugar Cinnamon Ice Cream, taking every bowl from simple to extraordinary.
Side Dishes
This ice cream is pure magic beside a warm, flakey apple pie, rustically spiced peach cobbler, or gooey cinnamon rolls. The contrast of the cold, creamy ice cream with fresh-from-the-oven desserts is genuinely irresistible, making Brown Sugar Cinnamon Ice Cream your new go-to sidekick for any fall baking adventure.
Creative Ways to Present
Let your imagination run wild! Scoop your ice cream between two snickerdoodle cookies for homemade ice cream sandwiches, or serve it in mini mason jars layered with crushed graham crackers and a dollop of whipped cream. For a brunch twist, try a scoop atop a stack of pancakes or Belgian waffles—a true show-stopper!
Make Ahead and Storage
Storing Leftovers
Store leftover Brown Sugar Cinnamon Ice Cream in an airtight, freezer-safe container. A piece of parchment laid directly on the surface before sealing helps prevent ice crystals and keeps each scoop as fresh and creamy as when you first made it.
Freezing
This ice cream keeps its creamy texture for up to two weeks in the freezer, thanks to the high fat content from the cream and milk. Be sure to freeze it at the back of your freezer, where the temperature is the most stable, to preserve its luscious consistency and flavor.
Reheating
While you won’t actually “reheat” ice cream, if it’s frozen too solid, let the container sit at room temperature for about 5-10 minutes before serving. This little rest makes scooping a breeze and ensures that every portion of Brown Sugar Cinnamon Ice Cream is soft and dreamy—never icy or brick-like.
FAQs
Can I make Brown Sugar Cinnamon Ice Cream without an ice cream maker?
Yes, you can! After mixing the base, pour it into a loaf pan, cover, and freeze. Every 30 minutes for the first 2 hours, stir aggressively with a fork to break up any ice crystals. While the texture may be a bit less creamy, it’s still absolutely delicious.
What kind of brown sugar works best for this recipe?
Light brown sugar is your best bet, as it provides a milder, buttery sweetness that won’t overpower the cinnamon. Dark brown sugar can be used for a deeper molasses flavor, but it may slightly alter the color and taste.
Is it possible to make this ice cream dairy-free?
Absolutely! Swap the heavy cream and whole milk for full-fat coconut milk or any rich non-dairy cream alternative. The end result will still be full of bold color, flavor, and that signature creamy texture.
What can I add for extra spice or texture?
A pinch of nutmeg or cloves creates a beautiful spiced variation. If you’d love a little texture, try folding in chopped toasted pecans, bits of cinnamon-sugar pie crust, or even a swirl of your favorite fruit preserves before freezing.
How long does Brown Sugar Cinnamon Ice Cream stay fresh in the freezer?
Stored properly in an airtight container, Brown Sugar Cinnamon Ice Cream will maintain its best flavor and creamy consistency for up to two weeks. After that, it may start to develop more ice crystals, but it’s still safe to enjoy!
Final Thoughts
If you’re searching for a dessert that’s comforting, a little nostalgic, and bursting with flavor, this Brown Sugar Cinnamon Ice Cream is a must-try. It’s pure joy in a bowl, and I can’t wait for you to share it with loved ones, create new memories, and add your own twist with every batch!
Print
Brown Sugar Cinnamon Ice Cream Recipe
- Total Time: 4 hours 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Indulge in the rich flavors of homemade Brown Sugar Cinnamon Ice Cream, a delightful treat perfect for any time of year.
Ingredients
Ice Cream:
- 2 cups heavy whipping cream
- 1 cup whole milk
- 3/4 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Mix Ingredients: In a medium bowl, whisk together cream, milk, brown sugar, cinnamon, vanilla, and salt until smooth.
- Churn: Transfer mixture to an ice cream maker and churn for 20-25 minutes until thick.
- Freeze: Place churned ice cream in a container, freeze for at least 4 hours until firm.
- Serve: Scoop and enjoy with extra cinnamon or caramel sauce.
Notes
- Enhance with nutmeg or cloves for a spicy kick.
- Pair with apple pie, cobbler, or cinnamon rolls for a delicious combo.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake, Ice Cream Maker
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 240
- Sugar: 20g
- Sodium: 30mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 65mg
