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Cinnamon Ice Cream


"This is a delicious treat. It reminds of the cinnamon ice cream I used to get at Ray's Ice Cream in Detroit!"
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1 h 50 m servings 279 cals
Original recipe yields 8 servings (4 cups)


  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 48 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.
  2. Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

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Read all reviews 349
  1. 429 Ratings

Most helpful positive review

Fantastic! Cream usually comes in pint containers, so you can use 1 C cream with 1/2 C milk instead of the 1.5 C half-and-half. Use egg yolks instead of whole eggs if you want it slightly rich...

Most helpful critical review

This came out grainy I was really dissapointed may try it next time with some lemon liqour

Most helpful
Most positive
Least positive

Fantastic! Cream usually comes in pint containers, so you can use 1 C cream with 1/2 C milk instead of the 1.5 C half-and-half. Use egg yolks instead of whole eggs if you want it slightly rich...

Rich and creamy. Great mouth feel. Tastes like a Snickerdoodle.

Wonderful! First time used 1 cup sugar and found it slightly too sweet. Made again with 3/4 cup sugar and it was perfect. Paired it with chewy oatmeal cookies to make outstanding ice cream sa...

A big hit. Very rich (it is custard-based), so we just used a small sorbet scoop to serve some alongside the Thanksgiving apple pie. Everyone loved it, kids and adults. Prepare the base the day ...

If I could give this TEN stars, I would. By far, the best homemade ice cream I've ever done. A few things I learned that might help you: - I doubled the recipe and forgot to take into account th...

This ice cream is SO smooth and creamy!! I serve this with the Apple Crisp II. Insead of using vanilla flavoring, I use a Vanilla Bean paste that I got at William Sanoma. This recipe is a great ...

This ice cream is SO rich but SO good. My only suggestion is to let it ripen in the freezer before serving it; it tastes better and takes the edge off the rich sweetness. I served it with apple ...

This is incredible.It is so creamy and is the most delicious ice cream I have ever made.I wanted a cinnamon ice cream to go with apple pie or different cookies,and this fits the bill perfectly.I...

I love cinnamon ice cream so I was nervous about it not living up to my expectations. I LOVE this recipe and will make it again and again! I cooled the cooked mixture in an ice bath to make sure...