Imagine a velvety, dreamy dessert that wraps you in the warmth of cinnamon and the rich sweetness of brown sugar—this is exactly what the Creamy Brown Sugar Cinnamon Ice Cream offers. Every spoonful is a luscious blend of smooth creaminess, subtly spiced with cinnamon and perfectly balanced by the caramel notes of brown sugar. It’s an irresistible treat that elevates a simple ice cream into a comforting indulgence that’s perfect for warm afternoons or after-dinner delights. Once you make this, it’s hard to go back to anything less enchanting.

Creamy Brown Sugar Cinnamon Ice Cream Recipe - Recipe Image

Ingredients You’ll Need

Creating the perfect Creamy Brown Sugar Cinnamon Ice Cream starts with a handful of simple, well-chosen ingredients. Each component plays a vital role in crafting the ice cream’s rich texture, warm flavor, and irresistible aroma, making this recipe both straightforward and rewarding.

2 cups heavy cream: Provides the rich, creamy base essential for a smooth ice cream texture.
1 cup whole milk: Lightens the cream slightly, balancing creaminess and preventing it from being too dense.
3/4 cup packed brown sugar (light or dark): Adds deep, caramel-like sweetness—dark brown sugar offers a more intense molasses flavor.
1 teaspoon ground cinnamon: Brings that warm, spicy note that defines the character of this ice cream.
1/4 teaspoon salt: Enhances the sweetness and flavors by balancing the overall taste.
5 large egg yolks: The secret to a luxurious custard base that makes the ice cream incredibly creamy.
1 teaspoon vanilla extract: Introduces a fragrant sweetness, rounding out the spice and sugar perfectly.

How to Make Creamy Brown Sugar Cinnamon Ice Cream

Step 1: Prepare the Base

Begin by combining heavy cream, whole milk, brown sugar, cinnamon, and salt in a medium saucepan. Heat this mixture gently over medium heat, stirring frequently until it’s hot and the sugar fully dissolves. Keep a close eye to prevent it from boiling—this gentle warming ensures the flavors blend beautifully without curdling.

Step 2: Whisk the Egg Yolks

While your milk and cream mix is warming up, grab a medium bowl and whisk the egg yolks until they’re silky smooth. This vital step sets the stage for a creamy custard by ensuring even cooking and a velvety smooth texture in the final ice cream.

Step 3: Temper the Egg Yolks

This is where patience pays off. Slowly drizzle about a cup of the hot cream mixture into the whisked yolks while constantly stirring to gently raise their temperature without scrambling them. Then, pour this warmed yolk mixture back into the pot with the rest of the cream. This slow integration creates a cohesive custard base.

Step 4: Thicken the Custard

Return the pan to medium-low heat and stir continuously with a wooden spoon or spatula. You want to reach a temperature between 170°F and 175°F, where the custard thickens enough to coat the back of your spoon. This is the magic point where creamy richness builds so don’t rush or stop stirring!

Step 5: Strain and Cool

Once thickened, remove the pan from heat and strain the custard through a fine-mesh sieve into a fresh bowl. This simple step ensures your ice cream will be luxuriously smooth, free from any bits of cooked egg, every bite silky and pure.

Step 6: Add Flavor and Chill

Stir in the vanilla extract for a fragrant, layered flavor experience. Allow the mixture to cool to room temperature, then cover and refrigerate for at least four hours or overnight. This chilling step is crucial for deep flavor melding and achieving the perfect consistency when churned.

Step 7: Churn the Ice Cream

Pour the well-chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until the mixture reaches a smooth, soft-serve consistency. This is when anticipation builds—the creamy brown sugar cinnamon ice cream is almost ready to delight your taste buds.

Step 8: Freeze and Enjoy

Transfer the churned ice cream into a freezer-safe container and freeze for a few hours until firm. When you’re ready to enjoy, scoop generous portions into cones or bowls, and if you’re feeling fancy, sprinkle a touch of cinnamon on the top for that extra pop of aroma and spice.

How to Serve Creamy Brown Sugar Cinnamon Ice Cream

Garnishes

A sprinkle of ground cinnamon or a drizzle of caramel sauce elevates the warm spice notes beautifully. You can also add chopped toasted pecans or pecan pralines for a delightful crunch that complements the silky texture of the ice cream.

Side Dishes

This ice cream pairs wonderfully with apple crisp, warm fruit cobblers, or even spiced pumpkin bread. The creamy brown sugar cinnamon ice cream adds a creamy counterpoint that cools and balances the warmth of those baked desserts.

Creative Ways to Present

For a fun twist, serve scoops atop warm waffles or homemade cinnamon rolls, letting the ice cream slowly melt and mingle with the soft dough. Alternatively, layer the ice cream with graham cracker crumbs and cinnamon sticks in parfait glasses for a visually stunning and delicious treat.

Make Ahead and Storage

Storing Leftovers

Place any leftover Creamy Brown Sugar Cinnamon Ice Cream in an airtight container to prevent ice crystal formation and freezer burn, helping maintain that irresistibly smooth texture.

Freezing

Freeze the ice cream in a container with a tight-fitting lid, ideally pressing a piece of parchment paper directly on the surface before sealing. This extra step guards against ice crystals and keeps your ice cream creamy and fresh longer.

Reheating

This ice cream is best enjoyed cold from the freezer. If it’s hardened too much, simply let it sit at room temperature for 5 to 10 minutes before scooping for an effortlessly creamy texture.

FAQs

Can I use a different type of sugar instead of brown sugar?

Brown sugar provides a unique caramel-like flavor and moisture that granulated sugar can’t replicate as effectively. While you can substitute with white sugar, it will result in a less rich taste, and you might miss that warm, toasty note essential to this ice cream.

Do I need an ice cream maker to make this recipe?

Although an ice cream maker helps achieve the perfect creamy consistency, you can also use a no-churn method by freezing the custard and stirring every 30 minutes until firm. However, the texture may not be quite as silky.

Can I make this ice cream vegan or dairy-free?

This particular recipe relies on dairy and eggs for its creamy custard base, so converting it vegan would require substantial ingredient swaps like coconut milk or cashew cream and an egg replacer. It’s a fun experiment but will produce a different flavor and texture.

Why is tempering the egg yolks important?

Tempering slowly warms the egg yolks so they don’t scramble when added to the hot cream mixture. This ensures your custard forms a smooth, velvety base for the ice cream rather than turning into chunky bits.

How long does this ice cream keep in the freezer?

If stored properly in an airtight container, the creamy brown sugar cinnamon ice cream will stay fresh and delicious for up to two weeks. Beyond that, ice crystals may develop, impacting texture and flavor.

Final Thoughts

Making your own Creamy Brown Sugar Cinnamon Ice Cream is such a joyful experience, and the results are truly worth it. This luscious dessert blends warmth, sweetness, and creaminess in every bite—comfort in a scoop. I can’t wait for you to try this recipe and share that special moment of pure deliciousness with your loved ones.

Creamy Brown Sugar Cinnamon Ice Cream Recipe

★★★★★

4.8 from 28 reviews

Author: Harry
Total Time: 5 hours 30 minutes (including chilling and freezing)
Yield: About 1 quart (4 servings) 1x
Diet: Vegetarian

Print Recipe

Description

This creamy brown sugar cinnamon ice cream recipe delivers a rich, smooth, and flavorful treat that combines the warmth of cinnamon with the deep sweetness of brown sugar. Made with a classic custard base, it is perfect for satisfying your ice cream cravings with a homemade touch.

Ingredients

Scale

Custard Base

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

Instructions

Prepare the Base: In a medium saucepan, mix the heavy cream, whole milk, brown sugar, ground cinnamon, and salt. Stir these ingredients together over medium heat until the mixture is hot and the sugar has completely dissolved, making sure it doesn’t boil.
Whisk the Egg Yolks: In a medium bowl, whisk the egg yolks until smooth to help create a creamy texture in the ice cream.
Temper the Egg Yolks: Gradually pour about 1 cup of the hot cream mixture into the egg yolks while whisking constantly to warm them without cooking. Then pour the yolk mixture back into the saucepan with the rest of the cream mixture.
Thicken the Custard: Cook over medium-low heat, stirring constantly with a wooden spoon or spatula until the mixture thickens enough to coat the back of the spoon (around 170°F to 175°F), being careful not to let the eggs scramble.
Strain and Cool: Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to catch any cooked egg bits, ensuring a smooth ice cream.
Add Flavor: Stir in the vanilla extract. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to chill thoroughly.
Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Freeze and Enjoy: Transfer the ice cream to a freezer-safe container and freeze for a few hours until firm. Serve scooped into cones or bowls, optionally with a sprinkle of extra cinnamon on top.

Notes

Use light or dark brown sugar based on your preference for sweetness and flavor depth.
Do not allow the cream mixture to boil to avoid curdling the custard.
Tempering the eggs is crucial to prevent scrambling and maintain a smooth custard.
Straining the custard ensures the ice cream’s texture is creamy without lumps.
For best results, chill the custard overnight before churning.
If you don’t have an ice cream maker, you can freeze the mixture in a container and stir every 30 minutes for 2-3 hours to break up ice crystals.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Stovetop custard preparation and churned freezing
Cuisine: American