Creamy Brown Sugar Cinnamon Ice Cream

Rich, Cozy, Velvety, and Comforting

Why You’ll Fall in Love with This Ice Cream

Brown sugar brings deep caramel and molasses notes that white sugar just can’t match. When paired with fragrant cinnamon and a silky custard base, the result is an ice cream that feels warm and comforting, even straight from the freezer.

This recipe is:

Ultra-creamy thanks to egg yolks
Intensely flavored with real cinnamon
Naturally caramel-like from brown sugar
Perfect on its own or with pies, cobblers, or waffles

This isn’t just dessert—it’s a hug in a bowl.

Ingredients (Serves 6–8)

Dairy Base

2 cups (480 ml) heavy cream (35–40% fat)
1 cup (240 ml) whole milk
¾ cup (165 g) dark brown sugar, packed
¼ teaspoon fine sea salt

Custard & Flavor

5 large egg yolks, room temperature
1½ teaspoons ground cinnamon
1 teaspoon pure vanilla extract

Optional Flavor Boosters

½ teaspoon molasses (for deeper brown sugar flavor)
¼ teaspoon ground nutmeg (very subtle warmth)

Equipment You’ll Need

Medium saucepan
Whisk
Heatproof bowl
Silicone spatula or wooden spoon
Fine-mesh strainer
Ice bath
Ice cream maker
Freezer-safe airtight container

Step 1: Warm the Creamy Cinnamon Base

In a medium saucepan, combine:

Heavy cream
Whole milk
Dark brown sugar
Salt
Ground cinnamon
Nutmeg (if using)

Place over medium heat and whisk gently until the sugar fully dissolves. Heat the mixture until it is hot and steamy, but not boiling. You should see small bubbles forming around the edges.

Once hot, remove from the heat, cover, and let it steep for 20 minutes. This allows the cinnamon to fully infuse the dairy and soften its sharp edges.

Step 2: Whisk the Egg Yolks

In a heatproof bowl, whisk the egg yolks until smooth and slightly thickened. This step ensures a creamy custard with no streaks of cooked egg later.

Step 3: Temper the Eggs (Very Important!)

Slowly ladle about ½ cup of the warm cream mixture into the egg yolks while whisking constantly. This gently raises the temperature of the yolks and prevents scrambling.

Once tempered, pour the egg mixture back into the saucepan with the remaining cream.

Step 4: Cook the Custard

Return the saucepan to low to medium-low heat. Cook gently, stirring constantly with a silicone spatula and scraping the bottom of the pan.

The custard is ready when:

It thickens slightly
It coats the back of a spoon
A finger drawn through it leaves a clean line

This usually happens at 170–175°F (77–80°C).

⚠️ Do not boil. Boiling will curdle the eggs and ruin the texture.

Step 5: Strain and Flavor

Immediately pour the custard through a fine-mesh strainer into a clean bowl. This removes any cooked egg bits and excess cinnamon sediment, ensuring a perfectly smooth ice cream.

Stir in:

Vanilla extract
Molasses (if using)

Step 6: Chill Completely

Place the bowl in an ice bath and stir until the custard cools to room temperature. Cover tightly and refrigerate for at least 4 hours, preferably overnight.

This resting time:

Deepens the brown sugar flavor
Improves texture
Helps the ice cream churn better

Step 7: Churn the Ice Cream

Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes.

The ice cream should look like thick soft-serve and smell incredible—warm cinnamon and caramelized sugar notes will really shine here.

Step 8: Freeze to Set

Transfer the churned ice cream into a freezer-safe container. Press parchment paper directly onto the surface to prevent ice crystals.

Freeze for 4–6 hours until firm but scoopable.

How to Serve It (Highly Recommended)

Let the ice cream sit at room temperature for 5 minutes before scooping.

Serve it:

On warm apple pie or pear tart
With cinnamon rolls or sticky buns
Drizzled with caramel sauce
Between oatmeal cookies
With roasted nuts for crunch

It’s also unbelievable alongside pumpkin or sweet potato desserts.

Pro Tips for Perfect Texture

Use Dark Brown Sugar

Light brown sugar works, but dark brown sugar delivers deeper caramel notes.

Don’t Rush the Custard

Low heat and patience are the secret to silky ice cream.

Chill Overnight

This step alone can elevate homemade ice cream from good to spectacular.

Want Extra Creaminess?

Replace ¼ cup milk with more cream.

Fun Variations

Brown Sugar Cinnamon Roll Ice Cream
Swirl in chunks of cinnamon roll dough or baked cinnamon roll pieces.
Brown Sugar Butter Pecan
Fold in toasted buttered pecans during the last minute of churning.
Brown Sugar Chai Ice Cream
Add a pinch of cardamom, ginger, and clove.
No-Churn Version
I can adapt this into a no-churn recipe using whipped cream and condensed milk.

Storage & Shelf Life

Homemade ice cream is best enjoyed within 7–10 days. Keep it tightly sealed and stored toward the back of the freezer for best texture.

Final Thoughts

This Creamy Brown Sugar Cinnamon Ice Cream is rich, smooth, deeply comforting, and unforgettable. It transforms simple pantry ingredients into a luxurious dessert that tastes like pure warmth and indulgence.

NSI COOK

Creamy Brown Sugar Cinnamon Ice Cream Recipe