{5 Minute} Cinnamon Ice Cream – Philadelphia Style

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Cinnamon Ice Cream in 5 Minutes - Philadelphia Style recipe by Barefeet In The Kitchen

I made Cinnamon Ice Cream this past weekend and it blew me away. The flavors were incredible and my whole family loved it.

However, that is a french style, custard based ice cream and I knew that I would not be willing to make the custard base every time I want cinnamon ice cream. (and let me tell you now, cinnamon ice cream will be appearing frequently in my kitchen!

I already have visions of peach cobbler, apple tarts and berry crunches topped with cinnamon ice cream.)

Philadelphia-Style (a.k.a New York or American style) ice cream is my go-to ice cream. I am rarely motivated enough to haul out a sauce pan, separate eggs and make custard for an ice cream base.

I’m reminded how amazing custard-style ice cream is, every time I take the time to make it, but then I remember how awesome it is to not stand by the stove and stir or wait for the custard to chill. So, I typically grab my whisk and simplify the heck out of another ice cream recipe.

I played with my basic vanilla ice cream recipe and kicked up the cinnamon enough that you get the hint of spice with the first taste and the lingering flavor afterwards.

This ice cream comes together in less than 5 minutes; giving you plenty of time to make a Southern Peach Cobbler or Strawberry Rhubarb Crunch while you wait for the ice cream! I served this with Mexican Spice Fudge Brownies and it was absolutely perfect.

Easy Cinnamon Ice Cream - Philadelphia Style recipe by Barefeet In The Kitchen

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{5 Minute} Cinnamon Ice Cream – Philadelphia Style

4.17 from 6 votes
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Servings: 6 servings

Ingredients 

  • 2 cups heavy cream
  • 1 cup milk
  • 3/4 cups sugar
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon fine sea salt
  • 1 teaspoon vanilla extract or the seeds from 1 vanilla bean

Instructions

  • Whisk together all of the ingredients and pour into your ice cream maker. Process according to your machine's instructions. When the ice cream is finished transfer to a freezer-safe container. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Elsje says

    This was the first recipe i tried in my newly acquired ice cream maker and i loved it! On a whim I added some chocolate sauce when serving and discovered that chocolate and cinnamon are a great combination!

    Will be trying more of you recipes ths summer – homemade ice cream for Christams = Heaven!5 stars

  2. H says

    Either you mixed up your heavy cream/milk ratio, or you’ve got a horrible recipe (I knew it was off but tried it to the recipe anyway).1 star

    • Mary Younkin says

      Without being in your kitchen with you, I can’t even guess what went wrong. This is a very popular ice cream method and the ratio is spot on. If you’d included more details regarding what you didn’t care for, I might have been able to troubleshoot it a bit with you. Better luck with your next ice cream.

  3. Charlie C says

    This ice cream is so simple and yet so delicious, the only thing I would add is my English palate seems to find it a little too sweet so I’m going to try and possibly half the sugar on the next batch, although i’m not sure if it’ll work..4 stars

    • Mary Younkin says

      It works nicely with reduced sugar, Charlie. I often make it with just 1/2 cup of sugar when I know I’ll be serving it with a cobbler or cookies.

  4. Julie says

    I am anxious to try new recipes that are made from scratch. I have need been very good at trying new things, but as I get older I find that I am tired of the same old. So I am eager to try some new ideas.