Go Back
Cinnamon Roll Ice Cream

Cinnamon Roll Ice Cream

Maria G. Brooks
Cinnamon Roll Ice Cream brings together two beloved treats—cinnamon rolls and ice cream—into one indulgent dessert. This homemade ice cream features a creamy, vanilla-based ice cream swirled with a rich cinnamon sugar syrup and studded with chunks of buttery cinnamon rolls. It’s the perfect treat to enjoy on any occasion, offering a unique blend of textures and flavors that will delight your taste buds.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert, Snack
Cuisine American
Servings 8 Servings
Calories 400 kcal

Equipment

  • 1 Ice cream maker (optional)
  • 2 Mixing Bowls
  • 1 Whisk
  • 1 Small Saucepan
  • 1 Spatula
  • 1 Airtight Freezer-safe Container

Ingredients
  

  • 2 cups Heavy Cream
  • 1 cup Whole Milk
  • 3/4 cup Granulated Sugar
  • 1 tsp Vanilla Extract
  • 1/4 cup Butter
  • 1/2 cup Brown Sugar
  • 2 tsp Ground Cinnamon
  • 2 Cinnamon Rolls store-bought or homemade, cut into bite-sized pieces

Instructions
 

  • Prepare the Cinnamon Swirl: In a small saucepan over medium heat, melt butter. Add brown sugar and cinnamon, stirring constantly until the mixture thickens and becomes syrupy (about 3–4 minutes). Remove from heat and let cool.
  • Make the Ice Cream Base: In a mixing bowl, combine heavy cream, whole milk, and granulated sugar. Whisk until the sugar is dissolved. Add vanilla extract and mix to combine.
  • Churn the Ice Cream: Pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).
  • Add Cinnamon Swirl and Cinnamon Rolls: Gently fold the cooled cinnamon swirl into the ice cream, ensuring it creates a marbled effect. Fold in cinnamon roll pieces.
  • Freeze: Transfer the ice cream into an airtight container and freeze for at least 4–6 hours, or until firm.
  • Serve: Let the ice cream soften for 5–10 minutes before scooping. Serve on its own or with extra cinnamon syrup or caramel drizzle.

Notes

  • Storage: Store in an airtight container in the freezer for up to 2 weeks.
  • No Ice Cream Maker?: If you don’t have an ice cream maker, you can still make this by following the same instructions, but after mixing the base and cinnamon swirl, pour the mixture into a container and freeze, stirring occasionally to prevent ice crystals from forming.
  • Cinnamon Rolls: You can use homemade or store-bought cinnamon rolls for this recipe. For an extra treat, use fresh, warm rolls for a richer flavor.
Keyword Cinnamon Roll Ice Cream