Cinnamon Spice Ice Cream – Philadelphia Style

Creamy, sweet homemade cinnamon ice cream that you can make with about 3 minutes effort? Yes, PLEASE!

To make this easy cinnamon ice cream, I played with my best and easiest vanilla ice cream recipe and kicked up the cinnamon enough that you get the hint of spice with the first taste and the lingering cinnamon flavor afterward.

Cinnamon Ice Cream

I made Cinnamon Ice Cream for the first time a few years ago and it blew me away The flavors were incredible and my whole family loved it.

However, that particular recipe is a French style, custard-based ice cream and I already know that I am not always going to want to make the custard base whenever I am craving cinnamon ice cream.

And let me tell you now, cinnamon ice cream will be appearing often in my kitchen! I already have visions of peach cobbler, apple tarts and berry crunches topped with cinnamon ice cream.

Philadelphia Style Ice Cream

Philadelphia-Style (a.k.a New York or American style) ice cream is my go-to ice cream. The quickest explanation is that Philadelphia style simply means the ice cream is made with no eggs.

I have tried some impressively rich custard-style ice creams (made with eggs) over the years. However, we are not used to ice creams that rich, so they are not frequently made in my home.

Besides, I’ll be honest, I like to make things simpler and not more complicated in the kitchen wherever possible. I am rarely motivated enough to haul out a saucepan, separate eggs, and make custard for an ice cream base.

I’m reminded how amazing custard-style ice cream is, every time I take the time to make it, but then I remember how awesome it is to not stand by the stove and stir or wait for the custard to chill. So, I typically grab my whisk and simplify ice cream recipes whenever possible.

Cinnamon Spice Ice Cream

You’ll need the following ingredients to make this recipe:

• heavy cream
• milk
• sugar
• ground cinnamon
• kosher salt
• vanilla extract

To make the ice cream, simply combine the cream, milk, sugar, cinnamon, salt, and vanilla in a mixing bowl. Whisk well to combine the ingredients.

Pour the mixture into the ice cream maker and process according to your machine’s instructions. When the ice cream is finished transfer to a freezer-safe container.

This ice cream comes together in less than 5 minutes; giving you plenty of time to make a Southern Peach Cobbler or Strawberry Rhubarb Crunch while you wait for the ice cream!

I served this with Mexican Spice Fudge Brownies the first time I made this ice cream and it was a perfect pairing. Cinnamon ice cream would also be fantastic scooped over a warm slice of this Cranberry Apple Pie.

{originally published 5/13/14 – recipe notes and photos updated 10/25/24}