There’s something special about brown sugar ice cream that makes it perfect for summer and winter indulgence. The smooth, creamy texture, with a hint of cinnamon-spiced dessert richness, creates a comforting experience whether you’re enjoying it in a chocolate-dipped holiday sprinkle waffle cone or alongside seasonal cobblers. I still remember strolling down Main Street, savoring a scoop of homemade cinnamon ice cream while the air was filled with gingerbread-scented soap—a truly magical moment. Inspired by that, I knew I had to recreate that flavor at home, combining buttery notes with the perfect balance of sweetness and spice.
The secret to getting that rich depth of flavor lies in using melted butter and granulated sugar layered with a graham cracker ripple that stays crunchy even when frozen. A proper recipe for homemade ice cream keeps the texture just right—smooth yet firm enough to scoop straight from the freezer. Using just five simple ingredients, including half and half, this treat is as easy to make as it is to enjoy. I’ve tried many versions over the years, from Handel’s to my tweaks, and nothing beats the nostalgia of a perfectly crafted holiday sundae served with a slice of apple pie.
Whether you’re celebrating fall with a slice of cinnamon banana bread or cooling off on a 90-degree day, this homemade ice cream is a treat that brings warmth to any occasion. A single scoop is enough to evoke the memories of cozy pumpkins on the porch, the crisp air of wintery nights, and the pure joy of childhood favorites like Frankenberry cereal. With each bite, you’ll taste the carefully churned, perfectly spiced, and sweetened flavors, making this a must-try for all dessert lovers.
About This Recipe
Creating Brown Sugar Cinnamon Ice Cream at home is an easy way to enjoy a delicious, decadent treat with a creamy and soft texture. The process begins by heating milk, cream, and brown sugar in a mixing bowl, ensuring the sugar fully dissolves. Instead of condensed milk, this recipe calls for egg yolks, adding a thick and vibrant custard base. The real magic happens when cinnamon chips are mixed in, providing a gentle crunch that complements the warmth of the cinnamon. A touch of molasses enhances the overall depth, while a pinch of rock salt balances the sweetness. With just a few ingredients, this homemade recipe comes together in no time.
Once the base is prepared, it’s time to churn it to perfection. The process takes about 6 hours and 50 minutes, with some waiting time allowing the flavors to develop fully. The final result is a frozen dessert perfect for pairing with Blackberry Cobbler, Peach Berry Crumble, or a Raspberry Apple Crumble Pie slice. This ice cream is a fabulous creation, whether you’re topping a warm pumpkin or sweet potato dessert or enjoying a scoop. Every bite is infused with the comforting taste of vanilla extract and whipping cream, making it the ultimate choice for any occasion. Simple to make yet full of unique flavor, this frozen delight proves that the perfect balance of flavor and texture can be achieved with just a few tweaks.
Ingredients for a Perfect Blend
Create a rich, creamy base to craft the ideal brown sugar cinnamon ice cream. Combine whole milk, half and half, and heavy cream for the perfect texture, using 1 1/2 cups of heavy cream, 2 1/4 cups of whole milk, and 1/2 cup of half and half. Add double cream to ensure the mixture is extra smooth. The fat content in these ingredients is essential to achieving a creamy and indulgent texture. If you want to make the ice cream a bit lighter, nonfat milk can also be used as a substitute, though it won’t provide the same richness.
Blend brown sugar and molasses for sweetness and flavor. Use 1 3/4 cups of brown sugar and 2/3 cup of light brown sugar for a deep sweetness. Add a touch of kosher salt to balance the flavors. Cinnamon adds a vibrant spice that blends beautifully with the sweetness. Add vanilla extract and a few speckles of vanilla bean paste to deepen the flavor further. This will give the ice cream a subtle warmth and richness that enhances the cinnamon’s flavor.
Next, whisk in egg yolks to thicken and create the right texture. Use five egg yolks to achieve a rich, thick consistency. These will help prevent the ice cream from becoming too icy and gritty. The yolks also add the necessary fat, making the mixture creamy. Be sure to whisk everything thoroughly so the sugar dissolves completely, and the mixture becomes smooth and coated. If you notice any lumps, continue stirring until everything is blended.
Add gluten-free graham crackers or cinnamon graham crackers for extra texture and flavor. The graham cracker ripple adds a delightful contrast with its crispy, chopped pieces. You can also include cinnamon chips for a burst of cinnamon flavor in each bite. The mixture should be scoopable and smooth, with no sign of grittiness or lumpy parts. If the ice cream is too liquid, the final result might become icier, so ensure the ingredients absorb the flavors properly and blend into a perfectly smooth consistency.
Instructions for a Creamy Treat
Preparing the Custard Base
Combine heavy cream, milk, and brown sugar in a saucepan to begin making brown sugar cinnamon ice cream. Whisk the mixture together and bring it to a gentle simmer over medium heat. Stir in cinnamon and a pinch of salt to enhance the flavor. Remove it from the heat and add vanilla once it starts steaming and tiny bubbles appear. Let the mixture cool for a bit while you prepare the next steps.
Whisking and Tempering the Egg Yolks
In a separate bowl, whisk egg yolks until they become fluffy. Gradually add hot liquid from the saucepan into the yolks, stirring constantly to temper the eggs and avoid scrambling. Once the yolks are warmed, pour them back into the saucepan, stirring gently. Continue cooking over medium heat until the mixture is thickened enough to coat the back of a spoon, similar to the consistency of instant pudding.
Chilling the Custard
Once the custard reaches the right consistency, transfer it to a freezer-safe container and allow it to chill for at least 3-4 hours or overnight for best results. You can speed up the cooling by placing the container in an ice bath. After chilling, transfer the custard to your ice cream churn and follow the manufacturer’s instructions to churn until the ice cream reaches a scoopable and smooth texture. This process should take around 20 minutes.
Preparing the Graham Cracker Mix-In
While the ice cream is churning, prepare your graham cracker mix. Use a food processor or rolling pin to crush graham crackers into fine crumbs. Mix them with melted butter and a touch of cinnamon for extra flavor. Once the ice cream has finished churning, gently fold in cinnamon chips and graham cracker pieces. Pour the ice cream into a storage container, layering it with graham cracker chunks. Swirl the graham cracker mixture throughout for a nice coating, and allow the ice cream to freeze completely. After a few hours in the freezer, you’ll have a creamy, crunchy dessert ready to enjoy!
Q1. How to Make a No-Churn Brown Sugar Cinnamon Ice Cream
A no-churn method is perfect if you’re looking for a quick and easy way to enjoy homemade ice cream. Make a custard base, mixing cream with brown sugar and cinnamon until thickening. Once your mixture has reached the right consistency, refrigerate for about an hour to cool down. After the mixture is chilled, you can fold in the whipped cream until it reaches soft peaks, giving it that mousse-like texture. To finish, scoop the mixture into a bowl, then let it freeze overnight. The next day, you’ll have a creamy, slow-churned texture without an ice cream maker. You may need to let it sit at room temperature for 5 minutes before scooping, as it will soften slightly for the perfect scoop. Don’t skip the step of allowing it to sit on the counter before serving for best results.
Q2. Can I Make This Without Eggs?
You can easily make brown sugar cinnamon ice cream without eggs by skipping the custard step. Instead of using eggs, you can create an eggless version similar to gelato, which combines milk and cream for that rich, creamy texture. Start by heating the milk and adding brown sugar to help it dissolve, then mix in the cream for extra smoothness. Avoid using sweetened condensed milk since it contains granulated sugar, which might alter the taste. This method gives you a delicious, creamy ice cream without needing eggs.
Q3. What to Do if My Eggs Scrambled?
If your eggs happen to scramble while making the custard, don’t worry! You’ll need to start over if you notice large chunks of scrambled eggs. However, if you’re unsure or see only tiny egg bits, use a fine mesh sieve to strain the custard before chilling it. This will help remove any egg bits that didn’t temper properly, ensuring your ice cream turns smooth and creamy. Always remember to keep the heat low to avoid scrambling the eggs in the first place.
Ingredients for a Perfect Blend
| Ingredient | Quantity | Unit |
| Heavy cream | 1 1/2 cups | cups |
| Whole milk | 2 1/4 cups | cups |
| Half and half | 1/2 cup | cups |
| Double cream | as needed | – |
| Nonfat milk (optional) | substitute for cream | cups |
| Brown sugar | 1 3/4 cups | cups |
| Light brown sugar | 2/3 cup | cups |
| Kosher salt | to taste | – |
| Ground cinnamon | to taste | – |
| Vanilla extract | to taste | – |
| Vanilla bean paste | a few speckles | – |
| Egg yolks | 5 | – |
| Gluten-free graham crackers | as desired | – |
| Cinnamon graham crackers | optional | – |
| Cinnamon chips | optional | – |
Instructions
Preparing the Custard Base
- Combine heavy cream, milk, and brown sugar in a saucepan.
- Whisk the mixture together and bring it to a gentle simmer over medium heat.
- Stir in cinnamon and a pinch of salt to enhance the flavor.
- Once it starts steaming and tiny bubbles appear, remove it from the heat and add vanilla.
- Let the mixture cool for a bit while you prepare the next steps.
Whisking and Tempering the Egg Yolks
- In a separate bowl, whisk egg yolks until they become fluffy.
- Gradually add the hot liquid from the saucepan to the yolks, stirring constantly to temper the eggs and prevent them from scrambling.
- Once the yolks are warmed, pour them back into the saucepan, stirring gently.
- Continue cooking over medium heat until the mixture thickens enough to coat the back of a spoon, similar to the consistency of instant pudding.
Chilling the Custard
- Once the custard reaches the right consistency, transfer it to a freezer-safe container.
- Allow it to chill for at least 3-4 hours or overnight for best results.
- To speed up the cooling, place the container in an ice bath.
- After chilling, transfer the custard to your ice cream churn and follow the manufacturer’s instructions.
- Churn until the ice cream reaches a scoopable and smooth texture (about 20 minutes).
Preparing the Graham Cracker Mix-In
- While the ice cream is churning, prepare your graham cracker mix.
- Use a food processor or rolling pin to crush graham crackers into fine crumbs.
- Mix the crumbs with melted butter and a touch of cinnamon for extra flavor.
- Once the ice cream has finished churning, gently fold in cinnamon chips and graham cracker pieces.
- Pour the ice cream into a storage container, layering it with graham cracker chunks.
- Swirl the graham cracker mixture throughout for a nice coating, and allow the ice cream to freeze completely.
- After a few hours in the freezer, you’ll have a creamy, crunchy dessert ready to enjoy!
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