Brown Sugar Cinnamon Ice Cream is the sort of dreamy, velvet-smooth treat that instantly transports you to cozy autumn kitchens, even if the sun is blazing outside. With ribbons of rich brown sugar swirling into creamy custard and a boost of warming cinnamon, this ice cream tastes like snickerdoodle cookies in frozen form. Whether you’re serving it as the star of the show or scooping it alongside a slab of apple pie, every bite is sheer comfort—the kind that makes you close your eyes and smile. Get ready to fall in love with a flavor that’s both homey and decadent!
Ingredients You’ll Need
This recipe for Brown Sugar Cinnamon Ice Cream keeps things simple and classic, using just a handful of easy-to-find ingredients. Each one matters: from the lush texture delivered by cream and egg yolks to the irresistible sweetness and spice of brown sugar and cinnamon.
- Whole milk: Adds creamy richness without making the ice cream too dense or heavy.
- Heavy cream: The secret to ultra-smooth, scoopable ice cream that melts perfectly on your tongue.
- Packed brown sugar: Provides a deep caramel flavor and that signature toffee-like sweetness.
- Large egg yolks: Create a classic custard base for the silkiest texture imaginable.
- Ground cinnamon: The star spice that adds warmth and that unmistakable cozy note.
- Vanilla extract: Enhances every other flavor and rounds out the dessert beautifully.
- Pinch of salt: Just enough to make all the sweet flavors pop even more.
How to Make Brown Sugar Cinnamon Ice Cream
Step 1: Warm Up the Base
Start by combining the whole milk, half of the heavy cream, and all the brown sugar in a saucepan. Heat everything over medium, stirring now and then, until the sugar completely dissolves and the mixture is just steaming. You’re not looking to boil—just coax the flavors together and dissolve that brown sugar for an even, rich sweetness.
Step 2: Temper the Egg Yolks
While your milk mixture heats, whisk the egg yolks in a medium bowl until they’re nice and smooth. Slowly pour about half a cup of the hot milk mixture into the yolks while whisking constantly. This gentle process—called tempering—prevents the yolks from scrambling and helps them blend seamlessly into your custard.
Step 3: Combine and Thicken
Now, gradually whisk the egg yolk mixture back into your saucepan on the stove. Cook over low heat, stirring every second, until the custard thickens enough to coat the back of a spoon, about five to seven minutes. You want it luscious and thick, but not too stiff.
Step 4: Add Flavor and Chill
Take the saucepan off the heat. Stir in the remaining heavy cream, the ground cinnamon, vanilla extract, and that pinch of salt. For the smoothest result, pour the custard through a fine mesh sieve into a clean bowl. Cover with plastic wrap and chill in the refrigerator for at least four hours or, even better, overnight—this patience makes for the creamiest Brown Sugar Cinnamon Ice Cream.
Step 5: Churn and Freeze
Once your base is thoroughly chilled, churn it in your ice cream maker according to the manufacturer’s instructions. When you see luxuriously thick, soft-serve consistency, transfer the ice cream to a container and freeze for two to four hours. This final step firms it up into that perfect, scoopable texture everyone loves.
How to Serve Brown Sugar Cinnamon Ice Cream
Garnishes
Dress up your Brown Sugar Cinnamon Ice Cream with a shower of crushed cinnamon cookies, toasted pecans, or even a sprinkle of a little extra cinnamon on top. A drizzle of warm caramel sauce plays off the brown sugar beautifully, adding extra drama and flavor to every bowl.
Side Dishes
This ice cream has a nostalgia factor that makes it shine next to classic desserts—think a warm slice of apple pie, gooey peach cobbler, or a stack of cinnamon-spiced waffles at brunch. Don’t be afraid to experiment with autumnal favorites like baked pears or bread pudding, either.
Creative Ways to Present
Serve a scoop in a crisp cinnamon waffle bowl or sandwiched between chewy oatmeal cookies for an extraordinary ice cream sandwich. For a show-stopping sundae, layer this Brown Sugar Cinnamon Ice Cream with roasted apples, a sprinkle of granola, and whipped cream—it’s like autumn exploded in your dessert bowl!
Make Ahead and Storage
Storing Leftovers
Keep leftover Brown Sugar Cinnamon Ice Cream covered tightly in a freezer-safe container. A layer of parchment or plastic pressed right against the surface helps minimize ice crystals so the texture stays dreamy and smooth between servings.
Freezing
Store your ice cream at the back of the freezer, where temperatures are coldest and most stable. This prevents unwanted melting or crystallization. Enjoy within two weeks for peak freshness, although it rarely lasts that long in any ice cream fan’s household!
Reheating
Ice cream doesn’t need reheating, but if you find it too firm straight from the freezer, simply let it rest at room temperature for five to ten minutes. This makes it easier to scoop and brings out all those delicious brown sugar and cinnamon aromas.
FAQs
Can I make Brown Sugar Cinnamon Ice Cream without an ice cream maker?
It’s possible! After chilling your custard, pour it into a shallow baking dish and freeze, stirring every 45 minutes for a few hours. The result won’t be as ultra-smooth, but it’s still delicious and captures all those cozy flavors you love.
Can I use light brown sugar instead of dark brown?
Absolutely. Light brown sugar will make a slightly milder, but still wonderful, ice cream. Dark brown sugar packs a richer molasses punch—pick whichever matches your mood!
How can I make this recipe dairy-free?
Try substituting full-fat canned coconut milk for both milk and cream. Use your favorite plant-based substitutes for the other ingredients. The spice and brown sugar combination still delivers knockout flavor.
Is it possible to add mix-ins to Brown Sugar Cinnamon Ice Cream?
For sure! Gently fold in crushed cinnamon cookies, bits of candied pecans, or even diced apples after churning but before the final freeze. The added textures take each bite to the next level.
What’s the best way to store homemade ice cream to prevent freezer burn?
Always store your batch in a shallow, airtight container, pressing plastic wrap or wax paper against the surface of the ice cream before sealing. This simple trick keeps it ultra-fresh for days.
Final Thoughts
If you’re looking for a comforting, crowd-pleasing twist on homemade ice cream, you can’t go wrong with Brown Sugar Cinnamon Ice Cream. Each bowl is like a scoop of pure joy, brimming with warmth and nostalgia. Trust me, once you make it, you’ll wonder how you ever lived without this cozy dessert in your life!
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Brown Sugar Cinnamon Ice Cream Recipe
- Prep Time: 20 minutes (plus chilling and freezing)
- Cook Time: 10 minutes
- Total Time: 30 minutes active, plus 4–6 hours chilling and freezing
- Yield: 8 servings
- Category: Dessert, Ice Cream
- Method: Churning, Freezing
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
Indulge in the cozy flavors of fall with this creamy and rich Brown Sugar Cinnamon Ice Cream. The combination of brown sugar, cinnamon, and a hint of vanilla creates a decadent treat that is perfect for any dessert lover.
Ingredients
For the Ice Cream:
- 1 cup whole milk
- 2 cups heavy cream
- 3/4 cup packed brown sugar
- 5 large egg yolks
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Prepare the Ice Cream Base: In a medium saucepan, heat the milk, 1 cup of cream, and brown sugar until steaming.
- Whisk the Egg Yolks: In a separate bowl, whisk the egg yolks until smooth. Slowly temper with the hot milk mixture.
- Cook the Custard: Cook the mixture until thickened. Stir in remaining cream, cinnamon, vanilla, and salt.
- Chill and Freeze: Strain the custard, refrigerate, then churn in an ice cream maker. Freeze until firm.
Notes
- For added texture, mix in crushed cinnamon cookies or candied pecans before freezing.
- Pair this ice cream with apple pie or peach cobbler for a delightful dessert combination.
Nutrition
- Serving Size: 1/2 cup
- Calories: 260
- Sugar: 20 g
- Sodium: 55 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 145 mg
