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Homemade Cinnamon Roll Ice Cream

A nostalgic dessert that combines creamy homemade ice cream with the warm flavors of cinnamon rolls.

Ingredients

Scale
  • 5 large egg yolks
  • 1/2 cup sugar
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 large (6-7 inch) cinnamon sticks
  • 2 tsp vanilla bean paste or vanilla extract
  • 1 can cinnamon rolls (prepared, iced, and cooled, 8 rolls)

Instructions

  1. Prepare the base: In a medium saucepan, combine the whole milk, heavy cream, cinnamon sticks, and half of the sugar. Place over medium heat, stirring until the sugar dissolves and the mixture is hot but not boiling.
  2. Whisk the yolks: In a mixing bowl, whisk together the egg yolks and the remaining sugar until pale and slightly thickened.
  3. Temper the yolks: Gradually ladle some of the hot cream mixture into the yolks while whisking vigorously. Once combined, pour the yolk mixture back into the saucepan.
  4. Cook the custard: Over medium heat, stir continuously until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).
  5. Cool it down: Remove the saucepan from heat and stir in the vanilla. Strain the mixture through a fine-mesh sieve to remove the cinnamon sticks and any cooked particles. Let it cool to room temperature before refrigerating it for at least 4 hours or overnight.
  6. Churn away: Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes.
  7. Add the cinnamon rolls: After churning, chop the icing-coated cinnamon rolls into small pieces and gently fold them into the ice cream.
  8. Freeze to firm up: Transfer the ice cream to an airtight container and freeze for an additional 4 hours or until firm.

Notes

For an extra touch, serve with warm icing from the cinnamon rolls and top with crushed pecans or walnuts.

Nutrition

Keywords: cinnamon roll, ice cream, dessert, homemade, nostalgic