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    Home » Recipes » Ice Cream

    Published: May 29, 2013 · Modified: May 29, 2023 by Paula Montenegro · Income from ads and affiliates

    Cinnamon Ice Cream

    Jump to Recipe

    A fantastic cinnamon ice cream. So delicious, creamy, and irresistible. You can make popsicles (paletas) or churn and freeze the cinnamon cream in a container, and scoop it into bowls. Either way, it's terrific on its own, sprinkled with graham cracker crumbs for crunch, or served on top of apple crumb bars and apple dump cake.

    Table of Contents Open
    Cinnamon
    Custard
    Tips for storing ice cream and popsicles
    Graham cracker crumbs
    Related recipes you might like:
    Cinnamon Ice Cream
    Three cinnamon ice cream popsicles with colorful holders on a white plate with graham cracker crumbs.


    A cinnamon frozen dessert that is creamy and flavorful with a fantastic crunch from the graham crackers, if you choose to sprinkle them before serving.

    So perfect for getting in the mood to party by the pool or eat for dessert at a barbecue.

    Cinnamon

    The cinnamon stick and powder are roasted for an extra flavor boost, but you can skip that step. It does give it a more profound, wonderful flavor.

    And you can use only ground cinnamon if you are in a hurry.

    Infused milk: when you heat the milk with the cinnamon, the flavors are transferred, and you have cinnamon-tasting milk, another flavor powerhouse for this ice cream.

    Two image collage of cinnamon being toasted and milk infusing with the cinnamon sticks.

    Custard

    This is the base of traditional, old-fashioned ice creams.

    It's yolk-based and not complicated to make, but you must be focused and watch the mixture so it doesn't burn or scorch.

    Three image collage with steps for making custard cream in a metal saucepan for ice cream base.

    Tips for storing ice cream and popsicles

    1. Use a freezer-safe container: this will help prevent freezer burn and keep your ice cream fresh.
    2. Keep the popsicles upright: it will help prevent them from melting and losing their shape. You can use a narrow container or a popsicle mold to keep them standing up.
    3. Consistent temperature: avoid storing it in a freezer that experiences fluctuations in temperature, as this can cause them to melt and refreeze, resulting in a less desirable texture.
    4. Don't overcrowd the freezer: it can cause the temperature to fluctuate, affecting the texture. Make sure there is enough space in the freezer.
    5. Label and date your ice cream: to track how long it has been stored. This will help you avoid eating ice cream or popsicles stored for too long that may have lost their quality and have a weird flavor.
    White plate on wooden board with cinnamon popsicles.

    Graham cracker crumbs

    They are a fantastic twist to add to an already incredible cinnamon ice cream.

    Grind the graham crackers or chop if you want chunks, and use them to top the scoops of ice cream or to fold them into the cinnamon mixture before freezing.

    If making popsicles, finely grind the crackers if you want to coat them.


    Related recipes you might like:

    • Two white and magenta ice cream paletas on a metal pan, top one is bitten.
      Berry Cheesecake Ice Cream (no-churn)
    • Several granola ice cream truffles on a white plate.
      Ice Cream Granola Truffles
    • Colorful bowls with chocolate chip cookie ice cream with spoons on a wooden table.
      Chocolate Chip Cookie Ice Cream
    • Stack of homemade graham crackers on beige white background
      Homemade Graham Crackers

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

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    A white plate with three cinnamon popsicles with colorful handles. Wooden surface.

    Cinnamon Ice Cream

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    A fantastic cinnamon ice cream. So delicious, creamy, and irresistible. You can make popsicles (paletas) or churn and freeze the cinnamon cream in a container, and scoop it into bowls. Either way, it's terrific on its own, sprinkled with graham cracker crumbs for crunch, or served on top of apple crumb bars and apple dump cake.

    • Total Time: 8 hours 25 minutes
    • Yield: 12-14 popsicles

    Ingredients

    Units
    • 2 teaspoons ground cinnamon
    • 1 large cinnamon stick
    • 1 cup whole milk
    • 2 cups cream, divided
    • 6 large egg yolks
    • ¾ cup granulated sugar
    • ¾ cup ground graham crackers + additional to sprinkle

    Instructions

    1. In a small skillet, toast the stick and ground cinnamon on low heat for about 2 minutes, until you smell the toasted aroma, tossing it around so you don’t burn it. 
    2. Heat the milk, 1 cup of cream, and the cinnamon stick in a medium saucepan.
    3. Bring just to a boil, remove from heat and let infuse for 5 minutes. This will flavor the milk and cream. 
    4. Place the egg yolks in a large bowl and gradually add the sugar, beating until beginning to thicken. I do this with a hand whisk, but you can use an electric mixer. 
    5. Remove the cinnamon stick from the infused milk, and add the warm milk and cream to the yolk mixture gradually, whisking constantly.
    6. Transfer this mixture back to the saucepan and cook over medium heat, constantly stirring, until it thickens, from 3 to 5 minutes. Don't let it boil. When you draw your finger across the back of the spoon (a wooden or silicon spoon), there should be a clear path that doesn't expand quickly.
    7. Strain this mixture into a medium bowl, add the ground toasted cinnamon and the remaining 1 cup of cream.
    8. Cover and refrigerate for 6 hours or overnight.
    9. Pour the cold cinnamon mixture into the popsicle molds, attach the stick and freeze for 4 hours or more, until completely solid.
    10. To remove the ice cream, place the bottom and sides of the molds through hot water for 10 seconds and carefully unmold. If you still can't take the paletas out, repeat for 5 more seconds until you can.
    11. Coat with graham crackers crumbs, serve on a bed of more crumbs and eat.

    Notes

    • Omit the toasting of the cinnamon if you're short on time. 
    • Use another type of cookie crumbs to coat the paletas. 
    • Author: Paula Montenegro
    • Prep Time: 15 minutes
    • Freezing time: 8 hours
    • Cook Time: 10 minutes
    • Category: Desserts
    • Method: Cooking + Freezing
    • Cuisine: International

    Keywords: cinnamon ice cream

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. Cocoa and Lavender says

      June 05, 2013 at 11:05 pm

      Considering that it is 108° today, I would say that I am definitely up fit a summer of these! How fun! ~ David

      Reply
    2. Laura Dembowski says

      June 01, 2013 at 2:42 am

      I'm up for a super long summer of paletas! These sound awesome with the graham crackers.

      Reply
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