Cinnamon Ice Cream

February 4th, 2008


There’s something I have to confess about this recipe.  It’s low fat.  After my deliciously sinful cardamom ice cream a few weeks ago, I realized that if I eat that much heavy cream on a regular basis, I will probably not be fitting into my clothes for much longer.

So I used much less cream in this recipe, and lots of skim milk.  I won’t lie to you and say that it’s as delicious as the cardamom, but my arteries are thanking me for it. And it still turned out great — cinnamon is undoubtedly one of the best dessert flavors there is.

Also, I’m just blown away by how easy it is to create new ice cream flavors!  There are several more that are on my radar for future attempts. I’ve been told that olive oil ice cream is to die for, so that’s next, I think (it’s healthy, right?).  Also, I had a tomato sorbet at Bouley several years ago that stuck in my mind so much that I’ve often wondered whether I can recreate it (unlikely, but worth a try)!

Cinnamon Ice Cream

1/3 cup heavy cream
2 2/3 cups skim milk
2/3 cups sugar
1 tsp vanilla extract
1 tbsp ground cinnamon

1. Mix milk, cream, vanilla and cinnamon.  Whisk in sugar until mostly dissolved.Â
2. Place all incredients into ice cream maker. Churn for 45 minutes. Transfer to freezer until ready to serve.

Makes about 3 cups.

Tags: desserts · food

20 responses so far ↓

  • 1 Emiline // Feb 4, 2008 at 11:07 am

    Ahh, my rival competition.  Just kidding.
    I’d be happy if you won.

    I need to make low fat ice cream, because my pants aren’t fitting very well, lately.
    Just a little too tight for comfort.  🙂

  • 2 bee // Feb 4, 2008 at 12:01 pm

    girl, you are having way too much fun with that ice cream machine.  🙂

  • 3 MyKitchenInHalfCups // Feb 4, 2008 at 2:31 pm

    I still remember the first time I tried cinnamon ice cream.  Why it sounded so odd, I don’t know.  I was blown away with the first taste.  It is just so right!
    And yes I’m sure you’re right Katy, olive oil ice cream would be so healthy.  Maybe you could make it bean based and double the healthy ;);))

  • 4 Adele // Feb 4, 2008 at 3:10 pm

    Did you know that ice milk is a dessert in its own right? Cinnamon ice-cream also makes me think of horchata, the rice-based, cinnamony beverage popular in Mexico. I think horchata sorbet has potential… would you be interested in experimenting? 🙂

  • 5 Aimee // Feb 4, 2008 at 3:21 pm

    Yummm!  I wonder what other kinds of spices would be great as ice cream flavors…

    Also, I worked at a restaurant in California that served best-quality vanilla ice cream drizzled with McEvoy olive oil and sprinkled with sea salt–I know it sounds bizarre but it was truly delicious! The earthiness of the olive oil just blends well with creamy anything.  Keep up the experimenting for those of us who have to live in ice cream maker-less worlds!

  • 6 katy // Feb 4, 2008 at 3:37 pm

    Emiline — Ditto on the Chocolate, and I know what you mean on the pants!

    Bee — Yes!  I definitely am. 🙂

    Tanna — I agree — it might actually be my favorite ice cream flavor, and I can’t figure out why they don’t sell it in stores!

    Adele — Definitely!  I am off to google right now — that sounds great!

    Aimee — Oh wow, I bet that would be delicious.  I love chocolate with sea salt, so I bet ice cream would be equally amazing.

  • 7 emily // Feb 4, 2008 at 4:35 pm

    I so desperately want ice cream right now.  I’m almost angry with your for posting this… if you post a picture of a dark chocolate bar i might have to scream….remember we had ciao bella cinamon ice cream/brownie sundae at cafe orlin in the east village after you passed the bar!! that was soo soo good….also remember how you used to get pumpkin ice cream with gummy bears at sweet wishes when you were little? you were destined to crave and make odd ice creams…oh my god try aimee’s idea of olive oil topped ice cream (oh and don’t forget the sea salt) that sounds so incredible…ive realized that i so appreciate (and devour) a bit of salty-ness in deserts…a bit makes all the difference….ive had chocolate made with olive oil—-incredible !! oh man try that pistachio oil that i got from france…if you are home again in the meantime!!

  • 8 Deborah // Feb 4, 2008 at 4:42 pm

    I can always use a low-fat ice cream, seeing that I could eat ice cream every day of the week!  I don’t think I’ve ever tried a cinnamon ice cream, but it sounds delicious.  Have you ever had fried ice cream?  This would work perfectly for it!

  • 9 brilynn // Feb 4, 2008 at 5:29 pm

    Ice cream makers are a wonderful thing!  I miss mine…

  • 10 Dan // Feb 4, 2008 at 7:51 pm

    Oooh…  I like cinnamon.  And, I like ice cream..

    I’m not into the whole low-fat thing, and well…  if I started making that, I think I’d need to be.  Cinnamon is my favorite spice, by the way, so I may have to make this.  I’ve even got some Saigon cinnamon lying around.

    I bet that would be perfect on a hunk of apple pie.

    Yep.  A batch of that wouldn’t last long, and I think I could eat that until it kills me.  But, what a great way to go.

  • 11 katy // Feb 4, 2008 at 9:03 pm

    Em — Yes, I remember all that!  Actually, I didn’t even remember the pumpkin ice cream with gummy bears, but that really does sound like me.  🙂 Let’s be serious — is there a single dessert that’s not better with some gummy bears on top!?

    Deborah — I don’t think I have had fried ice cream — I wonder how it’s made — seems like that would be impossible, right?  But I know I’ve definitely seen it before!

    Brilynn — Yes they are!  Mine was a Christmas gift from my boyfriend — cinnamon is his favorite flavor!

    Dan — Cinnamon is the only spice I’ve ever used up a whole bottle of!  And I agree, that would be pretty much the best way to go out. 🙂 On apple pie would be delicious!

  • 12 Skrockodile (Sabra) // Feb 4, 2008 at 10:21 pm

    I’m on a bit of a homemade ice cream kick too!  Isn’t it fun?

  • 13 Katy (from Pomelo Pleasures) // Feb 5, 2008 at 1:40 pm

    Yum, that sounds great. I had a party at my house over the weekend and I made white russians, which means I have tons of left over cream which I am too scared to eat on my own! This sounds like the perfect solution I will have to try it out!

  • 14 JennDZ_The LeftoverQueen // Feb 5, 2008 at 4:23 pm

    Oh yum Katy! I am an icecream addict and I certainly LOVE cinnamon. I think you should do Nutella next! 😉

  • 15 MrsPresley // Feb 5, 2008 at 11:25 pm

    you are making me so sad that i do not have an ice cream maker… if only my kitchen were bigger… GL w/the contest, i hope we can both make it to the top 10 🙂

  • 16 katy // Feb 6, 2008 at 10:31 am

    Sabra — Yes!!

    Katy — Oooh, or make soup.  Those are the two best uses for leftover cream!

    Jenn — SOLD!  Nutella is definitely next!

    Mrs. Presley — Good luck to you too!  My ice cream maker is sitting on my windowsill, because I have nowhere else to put it!

  • 17 Curried Cauliflower Soup | sugarlaws // Feb 13, 2008 at 10:16 am

    […] made a great warm, nutritous winter lunch, and hopefully goes some of the way towards undoing the diet damage I’ve been doing […]

  • 18 wm1 // Apr 8, 2009 at 7:22 am

    The cinnamon you choose really makes a difference! I got some at my supermarket and it tasted like dust. I went on line and bought some Ceylon Cinnamon from Juliet Mae Spices. It was way better. Try buying from people who answer their own phone.

  • 19 Natalie // Jun 22, 2009 at 9:37 am

    I made this for Father’s Day yesterday.  Everyone LOVED it.  It was so decadent, yet still light.  I drizzled it with Tree & Vine natural honey and it was sooooo good.  Thanks for the recipe!

  • 20 Kathleen // Jul 1, 2012 at 3:20 am

    This is delicious, my first cinnamon ice cream experience!

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