This Easy Brown Sugar Cinnamon Ice Cream is a sweet and creamy treat that’s perfect for warm days. Simple ingredients like brown sugar and cinnamon give it a cozy flavor everyone will love!
You only need a few steps to whip it up. I love serving it with warm pie—talk about a match made in dessert heaven! Who can resist that? 😋
Making ice cream at home is a breeze! Just mix, churn, and freeze. Trust me, once you try this flavor, you’ll be dreaming about it all summer long!
Key Ingredients & Substitutions
Brown Sugar: Packed brown sugar gives this ice cream its rich flavor. If you’re out, you can use white sugar with a little molasses for a similar taste—about 1 tablespoon of molasses per cup of sugar will do the trick!
Heavy Whipping Cream: For a creamy texture, heavy cream is essential. If you want a lighter version, you can substitute half-and-half, though it may not be as rich.
Ground Cinnamon: This adds warmth and spice. You could try nutmeg for a different but still cozy flavor. Just remember, nutmeg is a bit stronger, so use a little less.
Whole Milk: You can swap this with any milk you prefer, like almond milk or oat milk, for a dairy-free version. Just make sure the milk you choose is unsweetened for balanced flavor.
How Do I Get the Creamiest Texture in Homemade Ice Cream?
To achieve that rich, creamy texture, there are a few things to keep in mind during preparation:
- Chill your mixing bowl and the ice cream maker bowl ahead of time. This helps the mixture stay cold while churning.
- Whisk the ingredients until they’re completely smooth and the sugar is dissolved. This ensures a well-blended mixture without sugar granules.
- Don’t skip the churning step! Churning incorporates air and keeps ice crystals small, making your ice cream creamy.
- Freeze it in a shallow container. This will allow it to freeze evenly and more quickly, contributing to a smoother texture when ready to serve.
Easy Brown Sugar Cinnamon Ice Cream
Ingredients:
- 1 cup brown sugar, packed
- 2 cups heavy whipping cream
- 1 cup whole milk
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
Time Needed:
You will need about 10 minutes for preparation and mixing, plus about 20-25 minutes to churn in the ice cream maker. Don’t forget to set aside at least 4 hours for freezing to get that perfectly firm texture. Overall, it’s about 4 hours and 35 minutes from start to scoop!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a mixing bowl, take your packed brown sugar, ground cinnamon, and a pinch of salt. Combine them well to make sure the flavors are mixed together.
2. Add Cream and Milk:
Gradually pour in the heavy whipping cream and whole milk while whisking continuously. This helps dissolve the brown sugar and cinnamon completely, creating a smooth base for your ice cream.
3. Stir in Vanilla:
Now, add the vanilla extract to the mixture. Stir it gently until everything is well combined and smooth. Your base is almost ready!
4. Churn the Mixture:
Pour the mixture into your ice cream maker. Churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
5. Freeze to Firm Up:
Once churned, transfer the ice cream to a lidded container. Place it in the freezer for at least 4 hours to let it firm up properly. This will give you the perfect scoopable texture!
6. Serve and Enjoy:
When you’re ready to enjoy, scoop the delicious brown sugar cinnamon ice cream into cones or bowls. It’s rich, creamy, and delicious—perfect for a warm day or a cozy dessert treat! Enjoy every bite!
FAQs for Easy Brown Sugar Cinnamon Ice Cream
Can I Use Sugar Alternatives in This Recipe?
Yes! You can use sugar alternatives like coconut sugar or even a stevia blend that measures like sugar. Just keep in mind that the flavor might vary slightly and the texture could be a bit different due to the lack of moisture in some sugar substitutes.
What If I Don’t Have an Ice Cream Maker?
No problem! You can still make this ice cream by using a method called the “freeze and stir” technique. Pour the mixture into a shallow dish and freeze it for about 30 minutes. Then, stir it vigorously with a fork to break up ice crystals. Repeat this every 30 minutes for about 2-3 hours until it’s firm and creamy.
How to Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. It should keep well for up to 2 weeks. To soften it for easier scooping, let it sit at room temperature for about 5-10 minutes before serving.
Can I Add Mix-Ins to This Ice Cream?
Absolutely! You can fold in fun mix-ins like chopped nuts, chocolate chips, or toffee bits after churning. Just add them in during the last few minutes of churning or after transferring to a container, and gently swirl them in for a delicious twist!
