Cinnamon Roll Ice Cream
Cinnamon Roll Ice Cream combines the warm, comforting flavors of cinnamon rolls with the creamy, cold indulgence of ice cream. Made with a rich cinnamon-sugar swirl and chunks of soft cinnamon roll dough, this homemade treat is perfect for any cinnamon lover. Whether you’re serving it at a gathering or enjoying it as a cozy dessert, this ice cream will impress your taste buds with its perfect balance of flavor and texture.
Equipment
- Ice Cream Maker – 1 unit (required for churning)
- Mixing Bowl – 1 large (for combining ice cream base)
- Measuring cups (1 set)
- Measuring spoons (1 set)
- Spatula – 1 (for folding ingredients)
- Baking Sheet – 1 (if baking cinnamon rolls from scratch)
- Oven – 1 (for baking the dough)
- Freezer-Safe Container – 1 (for freezing the ice cream)
Ingredients
- Heavy Cream – 2 cups
- Whole Milk – 1 cup
- Sugar – ¾ cup
- Vanilla Extract – 1 tablespoon
- Ground Cinnamon – 1 ½ teaspoons
- Cinnamon Roll Dough homemade or store-bought – 1 batch (about 12 cinnamon rolls worth)
- Butter – ¼ cup for cinnamon roll dough
- Brown Sugar – ½ cup for cinnamon roll dough filling
- Cream Cheese Frosting optional – ½ cup (for drizzling)
Instructions
Prepare the Cinnamon Roll Dough:
- If making dough from scratch, combine warm milk, sugar, and yeast in a large bowl.Let it sit until frothy, then add butter, egg, salt, and flour. Knead the dough and let it rise for 1 hour. Roll it out, brush with melted butter, and sprinkle with brown sugar and cinnamon. Roll up and bake at 350°F for 12-15 minutes. Cool, then cut into small pieces.
Prepare the Ice Cream Base:
- In a large mixing bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and ground cinnamon until the sugar is dissolved and the cinnamon is evenly distributed.
Churn the Ice Cream:
- Pour the ice cream base into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20-30 minutes). It should thicken and become creamy.
Add the Cinnamon Roll Dough:
- In the last few minutes of churning, add the small pieces of cinnamon roll dough to the ice cream maker, allowing them to swirl into the ice cream.
Freeze:
- Transfer the ice cream to a freezer-safe container and smooth the top. Cover and freeze for 4-6 hours, or until firm.
Serve:
- Scoop the ice cream into bowls or cones. For extra indulgence, drizzle with cream cheese frosting or a cinnamon-sugar syrup. Enjoy!
Notes
- Using Pre-made Cinnamon Rolls: If you don’t have time to make cinnamon rolls from scratch, store-bought dough is an excellent alternative. Just bake, cut into pieces, and fold them into your ice cream.
- Storage: Store the ice cream in an airtight container in the freezer for up to 2 weeks. Let it soften slightly before scooping for the best texture.
- Customize: Feel free to add your own favorite mix-ins like chocolate chips, nuts, or a caramel swirl for extra flavor.
- No Ice Cream Maker?: If you don’t have an ice cream maker, simply mix the ice cream base and pour it into a shallow container. Freeze, stirring every 30 minutes until it reaches a creamy consistency.