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Cinnamon Ice Cream
Cinnamon Ice Cream is an all season ice cream. Serve it in the fall and winter with your favorite pie or cobbler and in the summer enjoy it on a cone or in an ice cream sandwich!
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
servings
Calories
407
kcal
Author
Leigh Anne Wilkes
Ingredients
2
C
cream
1
C
half and half or whole milk
1
C
sugar
2 1/2
tsp
cinnamon
1
dash salt
1
tsp
vanilla
Instructions
Combine cream, half and half, sugar, cinnamon, salt and vanilla
Whisk well to combine, place in the freezer to chill for an hour or two, pour cooled mixture into an ice cream maker and process until set
Place ice cream into Tupperware container and freeze for a few more hours before serving
Notes
Use a good quality cinnamon. Cinnamon is the star of the show here!
I use ground cinnamon, not cinnamon sticks.
Vary your flavor a bit by combining cinnamon with other spices such as ginger, nutmeg, cloves or cardamon.
Cinnamon and chocolate are also a good combo so add in some chocolate chips or drizzle cinnamon ice cream with
hot fudge sauce.
Nutrition
Calories:
407
kcal
|
Carbohydrates:
36
g
|
Protein:
1
g
|
Fat:
29
g
|
Saturated Fat:
18
g
|
Cholesterol:
108
mg
|
Sodium:
30
mg
|
Potassium:
59
mg
|
Sugar:
33
g
|
Vitamin A:
1165
IU
|
Vitamin C:
0.5
mg
|
Calcium:
62
mg
|
Iron:
0.1
mg