This Easy Brown Sugar Cinnamon Ice Cream is creamy and sweet with a warm cinnamon kick. It’s perfect for cooling down on a sunny day and so simple to whip up!
I love how this ice cream is a no-churn recipe. Just mix, freeze, and enjoy! Serve it in a cone or bowl, and watch it disappear faster than you can say “yum!” 😄
Key Ingredients & Substitutions
Brown Sugar: This gives the ice cream its rich, caramel-like sweetness. If you’re out of brown sugar, you can use white sugar and add a little molasses (1 tablespoon for every cup of sugar) for a similar flavor.
Heavy Whipping Cream: For a rich and creamy texture, heavy cream is essential. If you’re looking for a lighter alternative, you could use half-and-half, though the ice cream may be a bit less creamy.
Whole Milk: It adds a nice balance to the creaminess. You can swap it with skim milk or another non-dairy milk, though the consistency might be thinner.
Ground Cinnamon: This is the star spice! If you’re a big fan of cinnamon, feel free to add a bit more. You can also use cinnamon sticks for a stronger flavor in the base.
Vanilla Extract: This enhances the flavor. If you’re out, you can make your own by steeping vanilla beans in vodka or try a splash of almond extract for a different twist!
How Do You Achieve the Creamiest Ice Cream?
Achieving a super creamy ice cream is all about the right mixing and churning techniques. Here’s how to do it:
- Start by whisking the dry ingredients (brown sugar, cinnamon, salt) well. This ensures even distribution in your ice cream.
- Mix the wet ingredients separately before combining them with the cream. This helps to dissolve the sugar fully.
- Churning in an ice cream maker aerates the mixture, making it light and fluffy. Follow your maker’s instructions closely to prevent over-churning.
- Freezing the ice cream in an airtight container after churning is key to firming it up. Let it sit for at least 4 hours for the best texture.
Don’t rush – patience gives you that luscious, scoopable ice cream everyone loves!
How to Make Easy Brown Sugar Cinnamon Ice Cream
Ingredients You’ll Need:
- 1 cup brown sugar, packed
- 2 cups heavy whipping cream
- 1 cup whole milk
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
How Much Time Will You Need?
This delicious ice cream takes about 15 minutes for prep and 20-25 minutes for churning. Plus, you’ll need at least 4 hours to freeze until firm. So, you’re looking at a total time of around 4 hours and 45 minutes before you can enjoy your treat!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a medium bowl, whisk together the brown sugar, ground cinnamon, and salt. Make sure they are well combined so that the flavors mix evenly throughout your ice cream.
2. Add Milk and Vanilla:
Now, add the whole milk and vanilla extract to the bowl. Whisk it all together until the brown sugar is fully dissolved. This might take a minute, but your efforts will pay off!
3. Incorporate the Cream:
Next, stir in the heavy whipping cream. Mix gently until everything is nice and smooth. This rich mixture is going to make your ice cream super creamy!
4. Churn the Mixture:
Pour your mixture into an ice cream maker. Churn according to your machine’s instructions, which usually takes about 20-25 minutes. You want it to reach a soft-serve texture!
5. Freeze to Firm Up:
Once churning is complete, transfer the ice cream into an airtight container. Pop it in the freezer for at least 4 hours, or until it’s completely firm. This step is crucial for that perfect scoop!
6. Serve and Enjoy:
Finally, scoop the ice cream into cones or bowls. Enjoy the creamy, cinnamon-spiced deliciousness of your homemade brown sugar cinnamon ice cream! Don’t forget to share with friends and family (or keep it all to yourself!).
Frequently Asked Questions (FAQ)
Can I Use Light Brown Sugar Instead of Dark Brown Sugar?
Absolutely! Light brown sugar will work just fine in this recipe. It has a milder flavor, so the ice cream will be slightly less rich, but still delicious!
How Long Can I Store This Ice Cream in the Freezer?
You can store this ice cream in an airtight container in the freezer for up to 2 weeks. Just make sure to seal it well to prevent ice crystals from forming!
Can I Make This Recipe Dairy-Free?
Yes, you can! Substitute the heavy cream and whole milk with coconut cream and a non-dairy milk like almond, soy, or oat milk. Just keep in mind that the texture might differ slightly, but it will still be tasty!
What Should I Do if My Ice Cream Is Too Hard?
If your ice cream is too hard after freezing, let it sit at room temperature for about 5-10 minutes before scooping. This will make it easier to serve! You can also stir in a splash of milk to soften the texture if needed.
