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Vintage ice cream scoop getting a ball of homemade cinnamon ice cream out of storage container showing speckles of cinnamon throughout creamy base.

Easy Cinnamon Ice Cream

This creamy cinnamon ice cream has brown sugar goodness too. It is super simple to make with a quart of half and half. There are no eggs or cooking required. It goes from ingredients to churning in just a couple of minutes. It is perfect on its own or with your favorite apple or pumpkin desserts.
Prep Time5 minutes
Churn and Chill Time3 hours 30 minutes
Total Time3 hours 35 minutes
Servings: 16 Servings (about 2 quarts)
Author: Carlee

Ingredients

  • ¾ cup light brown sugar packed
  • 2 teaspoons ground cinnamon
  • 4 cups half and half
  • 2 teaspoons vanilla extract
  • 1 pinch salt
US Customary - Metric

Instructions

  • In a large mixing bowl, whisk together 2 teaspoons ground cinnamon, ¾ cup light brown sugar, and 1 pinch salt until combined.
  • Stir in the 4 cups half and half and 2 teaspoons vanilla extract. Whisk until the sugar is fully dissolved.
  • Pour into ice cream maker and churn according to the directions of your machine.
  • Scoop into ice cream storage containers and freeze until solid.

Notes

Do not use fat free half and half, you need the fat to have creamy ice cream. It will freeze more solid and with more ice crystals if you use fat free.

Nutrition

Serving: 1Serving | Calories: 121kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 42mg | Potassium: 95mg | Fiber: 0.1g | Sugar: 13g | Vitamin A: 215IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 0.1mg
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