My husband Patrick has this thing with Cinnamon. Cinnamon Ice Cream, Cinnamon Churros, Cinnamon Pancakes…anything Cinnamon and he’s all over it.
And really, I don’t blame him. Cinnamon is the BOMB.com.
So this year for his birthday, my mom took it upon herself to create a delicious homemade Cinnamon Ice Cream recipe to celebrate (this year was a big one…he turned 30!) And oh my goodness, it was a success.
Creamy, smooth and oh-so-cinnamony. The perfect dessert to celebrate his birthday, the holidays, or really to enjoy any time of the year. We don’t discriminate around here when it comes to “holiday foods…” pumpkin pie smoothie in the middle of June? Why not?
So…dust off that ol’ squeaky ice cream maker and let’s make some Cinnamon Ice Cream! Put the leftovers in a tupperware and you can enjoy it for the next two months! (If it lasts that long) 😉
- 4 cups heavy cream
- 2 cups half and half
- 1 can sweetened condensed milk
- 1 1/2 cups sugar
- 1 Tbsp. pure vanilla extract
- 1 1/2 Tbsp. cinnamon
- 1 tsp. pumpkin pie spice (optional)
- Mix all ingredients together in ice cream mixer.
- Freeze according to mixer instructions.
*Actual hands-on prep time is about 5 minutes. The rest of the time is for churning and freezing the ice cream.