If you love everything cozy, sweet, and creamy, you’re going to swoon over Brown Sugar Cinnamon Ice Cream. This dreamy dessert blends the deep, caramel allure of brown sugar with warm cinnamon spice, all wrapped up in a velvety, custard-style base. Whether you’re pairing it with autumn desserts or enjoying a scoop all on its own, there’s just something extra special about homemade Brown Sugar Cinnamon Ice Cream. Read on to see why this is bound to become your new favorite treat!

Brown Sugar Cinnamon Ice Cream Recipe - Recipe Image

Ingredients You’ll Need

It’s truly magical how a handful of simple, everyday ingredients can create such an unforgettable dessert. Each element is carefully chosen to create that perfectly balanced taste, luscious texture, and lovely warm color in every bite.

Heavy Cream: The star for creamy richness that gives your Brown Sugar Cinnamon Ice Cream its silky-smooth texture.
Whole Milk: Adds a lighter, subtle balance to the richness, keeping things scoopable and not overly dense.
Dark Brown Sugar: Provides deep, caramel-like sweetness and gorgeous color; packed brown sugar is best for intensity.
Ground Cinnamon: Brings all that fragrant, cozy warmth that makes every spoonful irresistible.
Salt: Just a pinch to sharpen and round out all the sweet, spicy flavors in the mix.
Egg Yolks: Essential for that classic custard base, ensuring incredible creaminess and stability.
Vanilla Extract: Adds a soft, mellow note that enhances the flavors without overpowering them.

How to Make Brown Sugar Cinnamon Ice Cream

Step 1: Warm the Cream and Spices

In a medium saucepan, combine the heavy cream, whole milk, dark brown sugar, ground cinnamon, and salt. Set the heat to medium and stir frequently as everything warms up together—pay special attention as the sugar dissolves and the kitchen starts to fill with a rich, spicy aroma. Keep an eye on the mixture; you want it steaming hot but not boiling.

Step 2: Whisk the Egg Yolks

While your spiced cream mixture heats, take a separate mixing bowl and whisk those egg yolks until smooth and pale. Egg yolks are the unsung hero here, promising the silkiest custard base for your Brown Sugar Cinnamon Ice Cream.

Step 3: Temper the Egg Yolks

Slowly pour about a half-cup of the steaming cream mixture into the egg yolks, whisking constantly. This step, called tempering, prevents the yolks from scrambling by gently raising their temperature. Keep whisking—patience pays off with the creamiest results!

Step 4: Cook the Custard

Gradually whisk the tempered yolk mixture back into the saucepan. Now, cook everything together over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula. You’ll know it’s ready when the custard thickens enough to coat the back of the spoon (aim for 170–175°F). Don’t let it boil!

Step 5: Add the Vanilla and Strain

Take the pan off the heat and stir in your vanilla extract. Pour the hot custard through a fine mesh strainer into a clean bowl. This not only removes any eggy bits but also ensures your final Brown Sugar Cinnamon Ice Cream is supremely smooth.

Step 6: Chill the Custard Thoroughly

Let the mixture cool to room temperature, cover, and then refrigerate for at least 4 hours—or even overnight if you can wait. Chilling helps the flavors deepen and ensures your ice cream churns up perfectly creamy.

Step 7: Churn and Freeze

Pour the chilled custard into your ice cream maker and follow the manufacturer’s instructions. After churning, transfer your Brown Sugar Cinnamon Ice Cream to a freezer-safe container and freeze for at least two hours until it’s firm and scoopable. If you want to add mix-ins like crushed cinnamon graham crackers or pecans, fold them in right after churning!

How to Serve Brown Sugar Cinnamon Ice Cream

Garnishes

A little flourish goes a long way! Top each bowl with a dusting of cinnamon, a caramel drizzle, a sprinkle of crushed graham crackers, or even a few toasted pecans to really amplify those comforting flavors.

Side Dishes

This ice cream adores pairing up with classic fall desserts. Serve alongside warm apple pie, pear crisp, or pumpkin bread for a truly indulgent combination. Or, sandwich scoops between cinnamon sugar cookies for next-level ice cream sandwiches!

Creative Ways to Present

Try building Brown Sugar Cinnamon Ice Cream sundaes with whipped cream and caramel popcorn, or use it as the base of a decadent affogato by pouring over a shot of hot espresso. For guests, scoop into mini mason jars and finish with a cinnamon stick for an adorable presentation.

Make Ahead and Storage

Storing Leftovers

Keep your Brown Sugar Cinnamon Ice Cream fresh by storing it in an airtight container in the coldest part of your freezer. For best texture, press a layer of parchment paper or plastic wrap directly onto the surface before sealing the container.

Freezing

This ice cream holds well in the freezer for up to two weeks without losing too much of its creamy texture. Make sure your freezer isn’t too cold (no deep freeze!), or let it sit at room temperature for a few minutes to soften just before scooping.

Reheating

No reheating needed! If your Brown Sugar Cinnamon Ice Cream is a bit too firm straight from the freezer, let the container rest on the counter for 5–10 minutes so it scoops beautifully.

FAQs

Can I use light brown sugar instead of dark?

Absolutely! Light brown sugar will give a milder, less intense molasses flavor, making the ice cream a bit subtler but still delicious.

What if I don’t have an ice cream maker?

You can still enjoy Brown Sugar Cinnamon Ice Cream by freezing the cooled custard in a loaf pan, stirring every 30 minutes or so until it’s scoopable and creamy. The texture won’t be quite as airy, but the flavor will shine through!

Is there a dairy-free version?

Yes! Use canned full-fat coconut milk in place of the cream and milk, and a plant-based cream for extra richness. It will have a coconut undertone, but the brown sugar and cinnamon will still make it irresistible.

Can I add mix-ins?

Definitely. After churning, fold in chopped pecans, mini cinnamon chips, or cinnamon graham cracker pieces for a fun crunchy surprise in every scoop of your Brown Sugar Cinnamon Ice Cream.

How long does it take for the ice cream to set?

Once churned, freeze your Brown Sugar Cinnamon Ice Cream for at least 2 hours to set fully. If you can wait overnight, the flavor and texture improve even more!

Final Thoughts

If you’re looking to treat yourself or impress your friends and family, make it this Brown Sugar Cinnamon Ice Cream. Each spoonful is filled with warmth, nostalgia, and creamy sweetness—so I hope you fall in love with it just like I have! Give it a try and let these cozy flavors win you over.

Brown Sugar Cinnamon Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 9 reviews

Author: admin
Total Time: 6 hours 35 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and comforting flavors of homemade Brown Sugar Cinnamon Ice Cream. This creamy, custard-based dessert is a perfect treat for any time of year, but especially delightful during the fall season.

Ingredients

Scale

Ice Cream Base:

2 cups heavy cream
1 cup whole milk
3/4 cup packed dark brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon salt

Custard:

5 large egg yolks
1 teaspoon vanilla extract

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Instructions

Prepare Ice Cream Base: In a medium saucepan over medium heat, combine heavy cream, milk, brown sugar, cinnamon, and salt. Heat until steaming but not boiling.
Whisk Egg Yolks: In a separate bowl, whisk egg yolks until smooth.
Temper Eggs: Slowly pour hot cream mixture into yolks while whisking. Return mixture to saucepan.
Cook Custard: Cook over medium-low heat, stirring constantly until thickened. Remove from heat, stir in vanilla.
Chill and Churn: Strain custard, cool, refrigerate, then churn in an ice cream maker. Freeze before serving.