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cinnamon ice cream

Cinnamon Ice Cream

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  • Author: Julie


Deliciously rich and creamy, this recipe for cinnamon ice cream is made with simple ingredients and is perfect on its own in a cup or cone or served with a warm slice of apple pie or apple crisp. (It’s also great with pumpkin pie, peach cobbler… basically anything cinnamony!)


  • 1 3/4 cups heavy cream
  • 1 cup whole milk
  • 1 cup sugar
  • 1/2 cup Biscoff spread
  • 2 egg yolks, whisked
  • 1 teaspoon vanilla extract
  • 2 teaspoons cinnamon


  1. In a saucepan over medium-low heat, combine 1 cup heavy cream, 1/2 cup whole milk and 1 cup of sugar, stirring constantly as the sugar dissolves and mixture begins to simmer. Add Biscoff spread and stir until completely melted into the mixture.
  2. Pour in whisked egg yolks, rapidly stirring them into the warm mixture. Quickly add remaining cream and whole milk and stir to combine.
  3. Remove saucepan from heat, add vanilla and cinnamon, cover and refrigerate until completely cooled and chilled.
  4. Pour the mixture into ice cream maker and churn according to the manufacturer’s instructions. (I churned mine for approximately 25 minutes in my Cuisinart 2-quart ice cream maker until it was nice and thick.)
  5. Enjoy immediately if you like soft ice cream or freeze for at least 6 hours (ideally overnight!) if you prefer perfectly scoopable ice cream!