Homemade Cinnamon Roll Ice Cream is a delightful frozen dessert that captures the beloved flavors of warm, gooey cinnamon rolls in a cool, creamy treat, offering a surprisingly simple way to elevate your dessert game. This recipe is incredibly useful for satisfying those intense cinnamon roll cravings without the need for baking, making it a perfect, less labor-intensive alternative.
Key Ingredients for Homemade Cinnamon Roll Ice Cream:
- Heavy Cream: 3 cups (cold)
- Whole Milk: 1 cup
- Granulated Sugar: 3/4 cup
- Brown Sugar: 1/4 cup (packed)
- Egg Yolks: 5 large
- Vanilla Extract: 1 teaspoon
- Ground Cinnamon: 2 teaspoons, divided
- Salt: 1/4 teaspoon
- Store-bought or Homemade Cinnamon Roll Dough: 1 can (about 8 ounces) cinnamon roll dough (or about 4-6 pre-made cinnamon rolls)
- Butter: 2 tablespoons (for cooking cinnamon rolls)
- Cream Cheese Frosting (optional, for swirls): About 1/4 cup, softened
How to Make Homemade Cinnamon Roll Ice Cream:
Making this Homemade Cinnamon Roll Ice Cream is a joy because it delivers all the comforting sweetness of cinnamon rolls with an incredibly creamy, melt-in-your-mouth texture that feels so decadent yet is surprisingly straightforward. In about 30 minutes of active prep time, plus chilling and churning, you’ll create a spectacular treat that’s perfect for any occasion.
Step-by-Step Instructions:
- Prepare the Cinnamon Roll Pieces: If using canned dough, unroll it and separate the individual cinnamon rolls. If using pre-made cinnamon rolls, cut them into small, bite-sized pieces, about 1/2 to 3/4 inch cubes. Heat 2 tablespoons of butter in a non-stick skillet over medium heat. Add the cinnamon roll pieces and cook, stirring occasionally, until they are lightly golden brown and slightly toasted, about 3-5 minutes. This step adds a delightful chewiness and toasty flavor. Be careful not to burn them. Once cooked, remove from the skillet and spread on a plate to cool completely. You can also gently toss them with a tiny bit more cinnamon while warm, though this isn’t essential.
- Make the Custard Base: In a medium saucepan, whisk together the whole milk, 1/4 cup of granulated sugar, the brown sugar, 1 teaspoon of ground cinnamon, and salt. Place the saucepan over medium heat and stir occasionally until the mixture is warm and the sugars have dissolved. Do not boil.
- Temper the Egg Yolks: In a separate bowl, whisk together the 5 egg yolks and the remaining 1/2 cup of granulated sugar until pale yellow and slightly thickened.
- Combine and Cook the Custard: While whisking the egg yolks constantly, slowly ladle about half a cup of the warm milk mixture into the yolks. This process, called tempering, prevents the yolks from scrambling. Once the yolks are incorporated, slowly pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture, whisking constantly. Reduce the heat to low and cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon. This usually takes about 5-8 minutes. Do not let the custard boil, or the eggs will scramble. You should be able to draw a line through the custard on the back of your spoon.
- Add Flavor and Chill: Remove the saucepan from the heat. Stir in the vanilla extract and the remaining 1 teaspoon of ground cinnamon. Pour the custard through a fine-mesh sieve into a clean bowl to remove any potential bits of cooked egg. Cover the surface of the custard directly with plastic wrap (this prevents a skin from forming) and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
- Churn the Ice Cream: Once the custard is well chilled, churn it according to your ice cream maker’s instructions. About 5 minutes before churning is complete, add the cooled cinnamon roll pieces to the ice cream maker.
- Add Frosting Swirls (Optional): If you’re using cream cheese frosting, gently warm it slightly to make it more fluid, but not hot. Once the ice cream is churned and has a soft-serve consistency, transfer it to a freezer-safe container. Dollop spoonfuls of the softened cream cheese frosting over the ice cream and use a knife or skewer to gently swirl it through. Be careful not to over-mix, as you want distinct swirls.
- Freeze to Firm: Cover the ice cream container and freeze for at least 2-4 hours, or until firm and scoopable.
Why You’ll Love This Homemade Cinnamon Roll Ice Cream:
This Homemade Cinnamon Roll Ice Cream is an absolute dream for anyone who loves the comforting essence of cinnamon rolls but desires a cooler, more refreshing dessert experience. Imagine the rich, spiced swirls of cinnamon and the delightful chewy bits of toasted cinnamon roll dough suspended in a luxuriously creamy, vanilla-kissed ice cream base – it’s like biting into a sweet, frozen hug. Unlike many elaborate homemade ice creams, this recipe skips the fussy baking of individual cinnamon rolls, and the cost-saving of making it at home compared to a specialty ice cream shop is substantial, offering incredible value for such an indulgent treat.
The sensory delight of this ice cream is unparalleled, with the warm, aromatic spices of cinnamon perfectly balanced by a sweet, creamy foundation. It’s a spectacular upgrade from a basic vanilla or even a spiced ice cream, offering a multi-textural experience with the soft ice cream and chewier cinnamon roll pieces. If you’re craving something special that feels both familiar and exciting, this Homemade Cinnamon Roll Ice Cream is your ticket to dessert bliss. So, gather your ingredients, embrace the simple steps, and whip up this delightful frozen masterpiece for a taste of pure joy you won’t forget!
Storing and Reheating Tips:
- Storage: Homemade Homemade Cinnamon Roll Ice Cream is best stored in an airtight container in the freezer. For optimal texture and to prevent freezer burn, press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container. Properly stored, it can last for up to 2 weeks, though its texture is best within the first week.
- Reheating: This recipe doesn’t require reheating, as it’s designed to be enjoyed cold. However, if you find your ice cream has frozen too hard and is difficult to scoop, let it sit at room temperature for 5-10 minutes to soften slightly before serving.
- Freezing for Future Meals: If you have leftovers of the cooked cinnamon roll pieces, they can be stored in an airtight container at room temperature for a day or two, or refrigerated for longer if needed, before being added to the ice cream. The dairy base of the ice cream itself should not be reheated and then refrozen, as this can affect its texture.
Final Thoughts:
This Homemade Cinnamon Roll Ice Cream is a truly magical dessert experience that brings the beloved flavors of cinnamon rolls into a delightful frozen treat with surprising ease. We encourage you to give this recipe a try; its simple elegance and incredible taste are sure to become a new favorite in your dessert repertoire.
Homemade Cinnamon Roll Ice Cream
Ingredients
Equipment
Method
- If using canned dough, unroll it and separate the individual cinnamon rolls. If using pre-made cinnamon rolls, cut them into small, bite-sized pieces, about 1/2 to 3/4 inch cubes. Heat 2 tablespoons of butter in a non-stick skillet over medium heat. Add the cinnamon roll pieces and cook, stirring occasionally, until they are lightly golden brown and slightly toasted, about 3-5 minutes. This step adds a delightful chewiness and toasty flavor. Be careful not to burn them. Once cooked, remove from the skillet and spread on a plate to cool completely. You can also gently toss them with a tiny bit more cinnamon while warm, though this isn’t essential.2 tablespoons butter
- In a medium saucepan, whisk together the whole milk, 1/4 cup of granulated sugar, the brown sugar, 1 teaspoon of ground cinnamon, and salt. Place the saucepan over medium heat and stir occasionally until the mixture is warm and the sugars have dissolved. Do not boil.1 cup whole milk, 3/4 cup granulated sugar, 1/4 cup brown sugar, 2 teaspoons ground cinnamon, 1/4 teaspoon salt
- In a separate bowl, whisk together the 5 egg yolks and the remaining 1/2 cup of granulated sugar until pale yellow and slightly thickened.5 large egg yolks, 3/4 cup granulated sugar
- While whisking the egg yolks constantly, slowly ladle about half a cup of the warm milk mixture into the yolks. This process, called tempering, prevents the yolks from scrambling. Once the yolks are incorporated, slowly pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture, whisking constantly. Reduce the heat to low and cook, stirring *constantly* with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon. This usually takes about 5-8 minutes. Do not let the custard boil, or the eggs will scramble. You should be able to draw a line through the custard on the back of your spoon.
- Remove the saucepan from the heat. Stir in the vanilla extract and the remaining 1 teaspoon of ground cinnamon. Pour the custard through a fine-mesh sieve into a clean bowl to remove any potential bits of cooked egg. Cover the surface of the custard directly with plastic wrap (this prevents a skin from forming) and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.1 teaspoon vanilla extract, 2 teaspoons ground cinnamon
- Once the custard is well chilled, churn it according to your ice cream maker’s instructions. About 5 minutes before churning is complete, add the cooled cinnamon roll pieces to the ice cream maker.
- If you’re using cream cheese frosting, gently warm it slightly to make it more fluid, but not hot. Once the ice cream is churned and has a soft-serve consistency, transfer it to a freezer-safe container. Dollop spoonfuls of the softened cream cheese frosting over the ice cream and use a knife or skewer to gently swirl it through. Be careful not to over-mix, as you want distinct swirls.
- Cover the ice cream container and freeze for at least 2-4 hours, or until firm and scoopable.