Cinnamon Roll Ice Cream Recipe

Description

This Cinnamon Roll Ice Cream is a creamy, rich, and indulgent treat that combines the flavors of warm cinnamon rolls with the coolness of ice cream. It features a cinnamon-spiced vanilla base with swirls of brown sugar and chunks of baked cinnamon roll dough, making it taste just like your favorite morning pastry in frozen form!

Ingredients

For the Ice Cream Base:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 4 egg yolks

For the Cinnamon Swirl:

• ½ cup brown sugar
• 2 tbsp unsalted butter
• 1 tsp ground cinnamon
• 2 tbsp heavy cream

For the Cinnamon Roll Pieces:

• 1 tube refrigerated cinnamon roll dough (or homemade dough)
• 1 tbsp melted butter

Instructions

Step 1: Prepare the Ice Cream Base

1. In a saucepan, heat milk and heavy cream over medium heat until steaming but not boiling.
2. In a separate bowl, whisk together egg yolks and sugar until pale and smooth.
3. Slowly pour the hot milk mixture into the egg mixture while whisking continuously to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5 minutes).
5. Remove from heat, stir in vanilla extract and cinnamon, and let cool. Refrigerate for at least 4 hours or overnight.

Step 2: Bake the Cinnamon Roll Pieces

1. Preheat the oven to 350°F (175°C).
2. Cut the cinnamon roll dough into small bite-sized pieces.
3. Place them on a baking sheet and bake for 8-10 minutes, until golden brown.
4. Brush with melted butter and set aside to cool.

Step 3: Make the Cinnamon Swirl

1. In a small saucepan, melt butter over medium heat.
2. Add brown sugar, cinnamon, and heavy cream, stirring until smooth and syrupy.
3. Remove from heat and let cool slightly.

Step 4: Churn and Assemble

1. Pour the chilled ice cream base into an ice cream maker and churn according to manufacturer instructions.
2. Once the ice cream is almost set, fold in the baked cinnamon roll pieces.
3. Layer the ice cream in a container, drizzling the cinnamon swirl between layers.
4. Freeze for at least 4 hours before serving.

Notes

• If you don’t have an ice cream maker, you can use the no-churn method by folding whipped cream into sweetened condensed milk before adding mix-ins.
• Make sure the cinnamon swirl is cooled before adding it to the ice cream to prevent melting.
• You can use store-bought cinnamon rolls or make your own from scratch for a more homemade touch.

Tips for Best Results

✔ Use high-quality vanilla extract for the best flavor.
✔ For extra crunch, add chopped pecans or walnuts to the mix.
✔ If the cinnamon roll pieces get too hard in the freezer, let the ice cream sit at room temperature for 5-10 minutes before scooping.
✔ Store in an airtight container to prevent freezer burn.

Servings

• Makes: About 6 servings
• Serving Size: 1 cup

Nutritional Info (Per Serving)

(Values are approximate and depend on ingredient brands and portion sizes.)

Health Benefits of Cinnamon Roll Ice Cream

✔ Cinnamon has anti-inflammatory and antioxidant properties.
✔ Egg yolks provide essential nutrients like choline and vitamin D.
✔ Dairy is a good source of calcium for bone health.
✔ Homemade means no artificial additives compared to store-bought ice creams.

Q&A

Q: Can I use non-dairy milk?
A: Yes! Substitute heavy cream with coconut cream and milk with almond or oat milk for a dairy-free version.

Q: How long does it last in the freezer?
A: It stays fresh for 2-3 weeks when stored properly in an airtight container.

Q: Can I use a different type of dough?
A: Yes, you can use brioche dough or homemade cinnamon roll dough for a richer texture.

Q: Can I make it without eggs?
A: Yes! Replace egg yolks with 1 tbsp cornstarch to help thicken the base.

Would you like any modifications to the recipe? 😊