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Pioneer Woman Cinnamon Ice Cream

Pioneer Woman Cinnamon Ice Cream - recipe card
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This luscious, no-churn ice cream delivers the warm, comforting flavor of cinnamon in a rich, custard-style base. The creamy texture is perfectly scoopable, with a subtle heat that lingers on the palate, making it a delightful dessert on its own or as a complement to pies and cobblers.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 3/4 cup (150 g) granulated sugar
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon vanilla extract

Instructions

  1. In a large mixing bowl, combine the heavy cream, whole milk, granulated sugar, ground cinnamon, and fine sea salt. Whisk vigorously for about 2 minutes until the sugar is fully dissolved and the cinnamon is thoroughly incorporated, leaving no dry streaks.
  2. Add the vanilla extract and whisk again to distribute evenly. The mixture should be smooth and fragrant, with a rich, pale brown color from the cinnamon.
  3. For a smoother texture, pour the mixture through a fine-mesh strainer into a large liquid measuring cup with a spout. This step catches any cinnamon clumps and ensures a silky final texture.
  4. Cover the mixture and refrigerate for at least 1 hour, or up to overnight. Chilling thoroughly is essential for the best texture, as it allows the flavors to meld and the mixture to reach a very cold temperature before freezing.
  5. If using an ice cream maker, churn the chilled mixture according to the manufacturer’s instructions, usually about 20 to 25 minutes, until it reaches a soft-serve consistency.
  6. If making no-churn ice cream, pour the chilled mixture into a shallow, freezer-safe container. Freeze for 2 hours, then stir vigorously with a fork or hand mixer to break up any ice crystals, and return to the freezer.
  7. Repeat the stirring process every 30 minutes for the first 2 hours, then freeze for an additional 2 to 4 hours, or until firm and scoopable.
  8. For the no-churn version, the final texture will be slightly softer and icier than a churned custard, but the flavor will be equally rich and intense.
  9. Once the ice cream is firm, let it sit at room temperature for 5 to 10 minutes before scooping for the best consistency.
  10. Scoop into bowls or cones and serve immediately. Top with an extra dusting of cinnamon or a drizzle of caramel sauce if desired.

Notes

Storage: Keep the ice cream in an airtight container in the freezer for up to 2 weeks. To prevent ice crystals, press a piece of plastic wrap directly onto the surface before sealing. Reheating: As a frozen dessert, reheating is not recommended. Instead, let the ice cream soften at room temperature for 5-10 minutes before serving. If the ice cream becomes too hard, microwave the container for 5-10 seconds to soften slightly, but be careful not to melt it.

Nutrition

Keywords: cinnamon ice cream, pioneer woman, no churn ice cream, custard ice cream, homemade ice cream, dessert, frozen dessert, cinnamon dessert, creamy ice cream, easy ice cream, summer dessert

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-cinnamon-ice-cream-recipe/