This easy brown sugar cinnamon ice cream is a sweet treat that’s creamy and full of flavor. With just a few simple ingredients, you can whip up a batch in no time!
It’s a perfect dessert for warm days! I love to top it with a sprinkle of extra cinnamon for that cozy feel. Who can resist ice cream? It makes everything better! 🍦
Key Ingredients & Substitutions
Heavy Cream: This adds richness to your ice cream. If you’re looking for a lighter option, you can use half-and-half instead, though it may not be as creamy.
Whole Milk: This is essential for balancing the heaviness of the cream. If you’re lactose intolerant, consider almond milk or coconut milk, though it might slightly change the flavor.
Brown Sugar: Brown sugar gives a deep flavor. You could use white sugar but it won’t have the same richness. For a twist, try using dark brown sugar for a more intense taste.
Ground Cinnamon: Cinnamon adds warmth and spice. If you want a different flavor, nutmeg can be a nice alternative. A mix of both could also work well!
Vanilla Extract: This enhances the overall flavor. If you don’t have vanilla, some almond extract can add a unique twist, but use it sparingly as it’s stronger.
How Do You Ensure Your Ice Cream Freezes Properly?
Chilling your mixture thoroughly is key for great texture. When it’s cold before you churn, it helps to create smaller ice crystals, leading to a smoother ice cream. Here’s how to do it right:
- Make sure to let the mixture cool before refrigerating. Room temperature is ideal.
- Refrigerate for at least 4 hours, or overnight if you can wait!
- Always churn according to your ice cream maker’s instructions. This incorporates air, making your ice cream light and creamy.
- Finally, once churned, transfer to a container and freeze it longer. This extra time will help it firm up for the perfect scoop!
Easy Brown Sugar Cinnamon Ice Cream
Ingredients You’ll Need:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delicious ice cream takes about 10 minutes of active preparation time. After mixing the ingredients, you’ll need to let the mixture chill in the refrigerator for at least 4 hours (or overnight, if you can wait!). Finally, after churning it in your ice cream maker, give it another 2-4 hours in the freezer to firm up, making it a total of around 6-8 hours before it’s ready to serve.
Step-by-Step Instructions:
1. Mixing the Ingredients:
Start by grabbing a medium saucepan. Combine the brown sugar, ground cinnamon, and a pinch of salt in it. Stir everything together until they are well mixed.
2. Heating Up the Mixture:
Next, pour in the heavy cream and whole milk. Stir them into the dry ingredients, ensuring the sugar dissolves completely. Heat the mixture over medium heat, stirring occasionally. Remember, you only want it warm and not boiling!
3. Adding Vanilla and Cooling:
Once the sugar has dissolved and the mixture is warm, take the saucepan off the heat. Stir in the vanilla extract for that extra burst of flavor. Allow the mixture to cool down to room temperature, then cover it with a lid or plastic wrap and pop it into the refrigerator for at least 4 hours—or better yet, overnight—to let the flavors mingle.
4. Churning the Ice Cream:
After chilling, it’s time to churn! Pour the cold mixture into your ice cream maker. Follow your machine’s instructions to churn the ice cream until it reaches a soft-serve consistency.
5. Freezing the Ice Cream:
Transfer your freshly churned ice cream into an airtight container. Spread it out evenly, and then seal it. Place it in the freezer for an additional 2-4 hours to set properly. Patience is key for the perfect scoop!
6. Serve and Enjoy!
Once your ice cream is firm and ready, scoop it into cones or bowls. Enjoy your delicious homemade brown sugar cinnamon ice cream with friends or family, or savor it all by yourself—no judgment here!
FAQ for Easy Brown Sugar Cinnamon Ice Cream
Can I Use Low-Fat Milk Instead of Whole Milk?
Yes, you can use low-fat milk, but keep in mind that the ice cream may not be as creamy. For the best texture, it’s recommended to stick with whole milk or use a combination of whole milk and cream.
How Should I Store Leftover Ice Cream?
Store leftover ice cream in an airtight container in the freezer. It will stay good for about 2-4 weeks. To keep it from becoming icy, press a piece of plastic wrap against the surface before sealing the lid.
Is It Possible to Make This Recipe Without an Ice Cream Maker?
Absolutely! You can pour the chilled mixture into a shallow container and freeze it. Stir the mixture with a fork every 30 minutes for the first 2-3 hours to break up any ice crystals until it reaches your desired consistency.
What Other Flavors Can I Add to This Ice Cream?
You can mix in extras like chopped pecans or walnuts for added crunch, or even swirl in some caramel sauce for a richer flavor. Experimenting with other spices, like nutmeg or pumpkin pie spice, can also give a fun twist!
