If you’re looking for a new frozen favorite that brings together cozy, nostalgic flavors, this Brown Sugar Cinnamon Ice Cream has your name written all over it. Imagine ultra-creamy scoops infused with the mellow sweetness of brown sugar and the gentle warmth of cinnamon—it’s like autumn and summer decided to throw a party in your bowl. Every spoonful is irresistibly smooth, just sweet enough, and perfumed with a toasty spice that’ll make you want to savor each bite. Whether you’re serving it on its own, dressed up with toppings, or nestling it next to a gooey dessert, this treat transforms everyday ingredients into pure scooping joy.

Brown Sugar Cinnamon Ice Cream Recipe - Recipe Image

Ingredients You’ll Need

What makes this Brown Sugar Cinnamon Ice Cream so special is how just a handful of classic ingredients, each with a specific role, come together to create magic. You don’t need anything fancy—just a few kitchen staples that deliver bold, comforting flavor and dreamy texture.

Heavy cream: The foundation! This gives the ice cream its rich, velvety body and helps everything churn up incredibly smooth.
Whole milk: Balances richness, keeping the ice cream scoopable and light enough to enjoy any day.
Light brown sugar (packed): Adds toasty caramel notes and a touch of moisture, setting our ice cream apart from the classic vanilla.
Ground cinnamon: The star spice! It infuses the ice cream with a warm, aromatic character that lingers in every bite.
Salt: Just a pinch draws all the flavors together and keeps the sweetness in check.
Egg yolks: These create the custard base, ensuring every mouthful is decadently creamy (and never icy).
Vanilla extract: For that subtle, rounded note that elevates the brown sugar and cinnamon even more.

How to Make Brown Sugar Cinnamon Ice Cream

Step 1: Heat Up the Creamy Base

Start by combining your heavy cream, whole milk, brown sugar, cinnamon, and salt in a medium saucepan. Set it over medium heat and stir gently until the sugar is completely dissolved, and the mixture starts to steam. You’ll see tiny wisps rising up—but don’t let it boil! The idea here is to coax out that cinnamon flavor and get the brown sugar incorporated, setting the stage for a beautiful custard.

Step 2: Temper the Egg Yolks

While your cream mixture is heating, whisk your egg yolks in a separate bowl until they’re smooth and silky. With a steady hand, very slowly drizzle about half a cup of the hot cream mixture into the yolks, whisking constantly as you pour. This gentle introduction to heat keeps the yolks from curdling—science in action for a lush texture!

Step 3: Cook the Custard

Pour the egg yolk mixture back into the saucepan with the rest of your warm cream, again whisking as you go. Stir the whole thing constantly (a wooden spoon or flexible spatula is perfect) over medium heat. Soon, the custard will thicken—when it coats the back of your spoon and a finger swipe leaves a clean line, you’ve nailed it. Aim for about 170 to 175°F if you’re using a thermometer.

Step 4: Add Vanilla and Strain

Take the pot off the heat, then stir in the vanilla extract. Next, run the mixture through a fine mesh sieve into a clean bowl. This keeps your ice cream as smooth as possible, removing any little bits that tried to get away. Place the bowl in an ice bath or let it come to room temperature, then cover and refrigerate for at least 4 hours—or overnight for extra-deep flavor.

Step 5: Churn and Freeze

Once your custard is well chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. When it reaches a soft-serve consistency, transfer to a freezer-safe container. If you’re feeling wild, now’s the time to swirl in some candied pecans or a ribbon of caramel. Freeze for another 2 to 4 hours, until beautifully scoopable and set.

How to Serve Brown Sugar Cinnamon Ice Cream

Garnishes

Dress up your Brown Sugar Cinnamon Ice Cream with a flourish! A sprinkle of ground cinnamon or a dollop of freshly whipped cream makes each scoop look bakery-worthy. Toasted pecans, a dusting of crushed gingersnaps, or a light swirl of caramel sauce also play up the cozy flavors.

Side Dishes

This ice cream is phenomenal alongside warm desserts: think apple pie, sticky toffee pudding, or even a baked apple. It also pairs beautifully with cinnamon rolls for an indulgent brunch, or as a creamy foil to dark chocolate brownies.

Creative Ways to Present

Don’t just scoop and serve—get playful! Sandwich a slab between oatmeal cookies for a dreamy ice cream sandwich, or layer it into parfait glasses with sautéed cinnamon apples. Try serving mini scoops in espresso cups for a sweet, elegant after-dinner treat.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Brown Sugar Cinnamon Ice Cream in an airtight container in your freezer. To preserve its fresh flavor, press a piece of parchment or wax paper over the surface before sealing the lid—this helps prevent ice crystals from forming and keeps every scoop smooth.

Freezing

This ice cream holds up beautifully in the freezer for up to 2 weeks, though it tends to disappear much sooner! Just be sure your container is tightly sealed, and consider using a shallow container for faster freezing and easier scooping.

Reheating

Ice cream doesn’t need reheating, but if yours gets a little too firm, just pop the container on the counter for about 5 minutes. It’ll soften right up for easy, creamy scooping without losing any of its luxurious texture.

FAQs

Can I make Brown Sugar Cinnamon Ice Cream without an ice cream maker?

Yes, you can make this delicious treat without an ice cream maker! After chilling your custard, pour it into a shallow baking dish and freeze, stirring briskly every 30 minutes until it reaches a scoopable texture. The result won’t be quite as airy, but it will still taste fantastic.

Can I use dark brown sugar instead of light?

Absolutely! Dark brown sugar will give the ice cream a deeper, richer molasses flavor and a slightly darker color. It’s a fun way to customize the recipe to your taste.

Is there a dairy-free version of this Brown Sugar Cinnamon Ice Cream?

To make a dairy-free version, substitute full-fat coconut milk for the heavy cream and whole milk. Use the same cooking process and ingredients—just check that your vanilla extract is also dairy-free. The result will be luscious with a hint of coconut.

How can I prevent ice crystals from forming?

Always chill your custard thoroughly before churning, and store your finished ice cream well-sealed with parchment pressed to its surface. Avoid frequent thawing and refreezing, which can introduce moisture and cause icy texture.

Can I add mix-ins to Brown Sugar Cinnamon Ice Cream?

Yes! Add-ins like chopped candied pecans, bits of cinnamon roll, or a swirl of caramel sauce are delicious. Stir in your mix-ins during the last few minutes of churning for even distribution.

Final Thoughts

If you love the idea of a chilly treat that tastes like the best parts of fall and cozy weekends, you simply have to give Brown Sugar Cinnamon Ice Cream a spin at home. It’s easy, fun to make, and always a crowd-pleaser—just the right balance of sweet, spice, and comfort. Don’t be surprised if it disappears from the freezer almost as soon as it goes in!

Brown Sugar Cinnamon Ice Cream Recipe

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4.5 from 15 reviews

Author: admin
Total Time: 6 hours 30 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich, comforting flavors of homemade Brown Sugar Cinnamon Ice Cream. This creamy treat is perfect for fall or any time you crave a sweet, spiced dessert.

Ingredients

Scale

Ice Cream Base:

2 cups heavy cream
1 cup whole milk
3/4 cup light brown sugar (packed)
1 tablespoon ground cinnamon
1/8 teaspoon salt
4 large egg yolks
2 teaspoons vanilla extract

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Instructions

Prepare the Base: In a saucepan, combine cream, milk, brown sugar, cinnamon, and salt. Heat until steaming.
Temper the Eggs: Whisk egg yolks and slowly mix in warm cream. Return to saucepan and cook until thickened.
Chill: Strain custard, cool, and refrigerate for at least 4 hours.
Churn: Use ice cream maker as per instructions.
Freeze: Transfer churned ice cream to a container and freeze until firm.