Cinnamon Roll Swirl Ice Cream
This Cinnamon Roll Swirl Ice Cream combines the rich creaminess of homemade vanilla ice cream with a decadent cinnamon swirl, creating the ultimate frozen dessert. The flavors of buttery cinnamon rolls are perfectly infused into each scoop, making this a must-try for ice cream and cinnamon lovers alike.
Equipment
- 1 Medium Saucepan – For heating the ice cream base.
- 1 Mixing Bowl – To whisk egg yolks and sugar.
- 1 whisk (for combining ingredients)
- 1 Ice Cream Maker – To churn the ice cream.
- 1 fine-mesh sieve – for straining the custard
- 1 Freezer-Safe Container – To store the ice cream.
- 1 Spoon or Knife – For swirling the cinnamon mixture.
Ingredients
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 large egg yolks
- 1 tablespoon vanilla extract
For the Cinnamon Swirl:
- ½ cup unsalted butter
- ½ cup brown sugar
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Ice Cream Base
- In a medium saucepan, heat the heavy cream and milk over medium heat until steaming (do not boil).
- In a mixing bowl, whisk together egg yolks and sugar until pale and slightly thickened.
- Slowly pour ½ cup of the warm milk mixture into the eggs while whisking constantly.
- Return the tempered egg mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
- Stir in vanilla extract, strain through a fine-mesh sieve, and refrigerate for at least 4 hours until completely chilled.
Step 2: Make the Cinnamon Swirl
- In a small saucepan, melt butter over medium heat.
- Stir in brown sugar, cinnamon, and salt, cooking for 2 minutes until thickened.
- Remove from heat, stir in vanilla extract, and let cool to room temperature.
Step 3: Churn and Swirl
- Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions (20-25 minutes).
- Transfer half of the churned ice cream into a freezer-safe container. Drizzle half of the cinnamon swirl mixture over it. Repeat with the remaining ice cream and swirl.
- Use a spoon or knife to gently swirl the cinnamon mixture into the ice cream.
Step 4: Freeze and Serve
- Cover the container and freeze for at least 4-6 hours until firm.
- Let the ice cream sit at room temperature for 5 minutes before scooping. Enjoy!
Notes
- For a No-Churn Version: Whip 2 cups of heavy cream until soft peaks form, fold in 1 can (14 oz) sweetened condensed milk and vanilla, then layer with the cinnamon swirl before freezing.
- Want More Texture? Add crumbled cinnamon rolls or toasted pecans before freezing.
- Storage Tip: Keep in an airtight container with plastic wrap pressed against the surface to prevent ice crystals.
- Make It Dairy-Free: Use full-fat coconut milk instead of heavy cream and vegan butter for the swirl.