This creamy brown sugar cinnamon ice cream is a sweet treat you can make at home. It’s rich, easy to scoop, and bursting with warm cinnamon flavor!
Honestly, it’s so good that I often pretend it’s healthy because it has brown sugar in it. 😄 Just pour, churn, and freeze—no fancy machines needed!
Key Ingredients & Substitutions
Brown Sugar: This adds a rich sweetness and a hint of caramel flavor. If you’re out of brown sugar, you can make your own by mixing white sugar with a bit of molasses (1 tablespoon of molasses for every cup of sugar). Coconut sugar is a good alternative too!
Heavy Cream: For the creamiest texture, use heavy cream. If you want a lighter version, you can try using half-and-half or a non-dairy cream like coconut cream, but keep in mind the flavor will change slightly.
Whole Milk: Whole milk gives a nice richness, but you can substitute lower-fat milk. Just remember it may affect the creaminess a bit. Non-dairy milk also works, but choose unsweetened for the best results.
Ground Cinnamon: Cinnamon is key here! If you’re a cinnamon lover, feel free to add a bit more. If you need a substitute, nutmeg can give a different but delicious flavor, though it won’t taste exactly the same.
How Do I Get the Best Ice Cream Texture?
To achieve that creamy texture, make sure to whisk the mixture well so the sugar dissolves completely. Churning is also crucial—don’t skip the ice cream maker. Here are the steps:
- After combining the ingredients, the mixture should be smooth and without lumps.
- Churn in your ice cream maker until it thickens to a soft-serve consistency—watch for it to start to hold its shape.
- Transfer to a container and freeze it longer to set, but don’t leave it too long, or it’ll become rock solid; you want it scoopable!
Letting it sit out for a few minutes before serving makes scooping easier. Enjoy your homemade treat!
Easy Brown Sugar Cinnamon Ice Cream
Ingredients You’ll Need:
- 1 cup brown sugar (packed)
- 2 cups heavy cream
- 1 cup whole milk
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time plus 3 hours in the freezer for the ice cream to firm up. So you can mix it up, churn it, and then let it chill while you plan your next dessert surprise!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a medium mixing bowl, add the brown sugar, ground cinnamon, and a pinch of salt. Use a whisk to combine them well. This helps make sure the sugar and cinnamon are evenly distributed throughout your ice cream.
2. Incorporate the Milk:
Add the whole milk to the bowl and whisk this mixture together until the brown sugar is completely dissolved. You want it nice and smooth, so be sure to mix well!
3. Add Cream and Vanilla:
Next, stir in the heavy cream and vanilla extract. Mix gently until everything is combined into a lovely, creamy base.
4. Churn the Ice Cream:
Pour your ice cream mixture into an ice cream maker. Follow the manufacturer’s instructions to churn it. Typically, this takes about 20 to 25 minutes. You’ll know it’s ready when it has a soft-serve consistency.
5. Freeze to Firm Up:
Once your ice cream is churned, transfer it to a freezer-safe container. Smooth the top and seal it with a lid. Place it in the freezer for at least 3 hours, or until it’s firm enough to scoop.
6. Serve and Enjoy:
When you’re ready to enjoy your delicious brown sugar cinnamon ice cream, let it sit at room temperature for about 5 minutes to soften slightly. Then scoop it into cones or bowls, and dig in!
Enjoy the warm, sweet flavor of cinnamon and brown sugar in this creamy, homemade ice cream! It’s sure to be a hit!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Sugar?
Absolutely! While brown sugar is key for that rich flavor, you can use white sugar or coconut sugar as substitutes. If using white sugar, you may want to add a bit of molasses (1 tablespoon per cup of sugar) for a touch of that caramel taste.
How Do I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. It should stay fresh for up to 2 weeks. To scoop, let it sit out for a few minutes to soften slightly before serving.
Can I Make This Ice Cream Without an Ice Cream Maker?
Yes! If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze it. Stir every 30 minutes for the first couple of hours to break up any ice crystals until it’s firm. This method will give you a creamier texture.
What Flavors Can I Add to This Recipe?
You can customize your ice cream by adding mix-ins like chopped nuts, chocolate chips, or swirls of caramel. Add them during the last few minutes of churning or fold them in before freezing for more texture!
