Cinnamon Roll Ice Cream: Sinfully Easy 350 Calorie Treat

Cinnamon Roll Ice Cream! Oh my goodness, where do I even begin? I remember the first time I tried to make this, I was craving cinnamon rolls, but it was like, a million degrees outside. So, genius me (if I do say so myself!), thought, “Why not combine the two?!” Let me tell you, that first batch was…interesting. Way too much cinnamon. But I kept tweaking it, and now? Now it’s pure perfection. My secret is a tiny pinch of sea salt to balance all the sweetness – it’s what *really* makes my recipe sing. You absolutely have to try this easy homemade cinnamon roll ice cream with cream cheese frosting. Ready to dive in?

Why You’ll Love This Cinnamon Roll Ice Cream

• Easy to Make

  Seriously, this is a no-churn recipe! That means you don’t need a fancy ice cream maker. Just a few simple ingredients and a freezer, and you’re golden. I promise, if I can do it, you can do it!

• Tastes Just Like a Cinnamon Roll

  Okay, but for real – close your eyes, and you’ll swear you’re biting into a warm, gooey cinnamon roll. The cinnamon, the brown sugar, that hint of nutmeg…it’s all there. My favorite part is how the flavors just *melt* together!

• Perfect for Any Occasion

  Whether it’s a summer BBQ, a cozy movie night, or just a “treat yourself” kind of day, this cinnamon roll ice cream hits the spot. I even made it for Thanksgiving last year, and it was a HUGE hit!

• No Special Equipment Needed

  You literally just need a bowl, a whisk (or electric mixer if you’re feeling fancy), and a loaf pan. That’s it! No complicated gadgets, no fuss, just pure cinnamon roll goodness. I love recipes like that, don’t you?

Ingredients for Your Homemade Cinnamon Roll Ice Cream

Ingredient List

• 2 cups heavy cream (This is the key to super creamy ice cream, so don’t skimp!)
• 1 cup sweetened condensed milk (Adds sweetness and helps with the texture. Trust me, it’s magic!)
• 2 teaspoons ground cinnamon (I like using Saigon cinnamon for a little extra kick, but regular works great too!)
• 1/2 teaspoon ground nutmeg (Just a pinch! It really brings out those warm, cinnamon roll flavors.)
• 1/4 cup brown sugar (Packed! Light or dark brown sugar works, but I prefer dark for a richer, more molasses-y taste.)
• 1 teaspoon vanilla extract (Pure vanilla extract is best, but imitation will do in a pinch. I won’t judge…much!)

How to Make Cinnamon Roll Ice Cream: Step-by-Step Instructions

Preparing the Cinnamon Roll Ice Cream Base

Step 1: Whip the Heavy Cream

Okay, this is important! You’ll want to pour your heavy cream into a large, chilled bowl. I like to pop my bowl in the freezer for about 15 minutes before I start – it really helps the cream whip up faster. Now, using a whisk or an electric mixer (I usually go for the mixer because, let’s be real, my arms get tired!), whip that cream until stiff peaks form. What are stiff peaks, you ask? It’s when you lift the whisk or beaters, and the cream stands up straight without flopping over. Trust me, you’ll know it when you see it!

Step 2: Combine Ingredients

Alright, gently fold in the sweetened condensed milk, ground cinnamon, ground nutmeg, brown sugar, and vanilla extract. Be careful not to overmix! You want everything just combined. Overmixing can deflate the whipped cream, and we want that light, airy texture. I like to use a rubber spatula for this part – it’s perfect for gently folding things together. Stir until there are no more streaks of sweetened condensed milk. You should have a beautiful, cinnamon-y batter.

Freezing Your Cinnamon Roll Ice Cream

Step 3: Freeze the Mixture

Pour the mixture into a loaf pan. I usually line mine with parchment paper first – it makes it SO much easier to get the ice cream out later! Smooth the top, then cover the pan tightly with plastic wrap. This prevents ice crystals from forming on the surface. Now, pop that baby in the freezer for at least 6 hours, or even better, overnight. Patience is key here, my friend! This step is essential for your homemade cinnamon roll ice cream.

Serving Your Homemade Cinnamon Roll Ice Cream

Step 4: Scoop and Enjoy

Finally! The moment we’ve all been waiting for! Take your loaf pan out of the freezer and let it sit on the counter for a few minutes to soften slightly. This will make it easier to scoop. Then, scoop out a generous portion of your homemade cinnamon roll ice cream, and get ready to experience the warm, sweet flavors of a cinnamon roll in every single bite! Mmm, I can almost taste it now!

Tips for the Best Cinnamon Roll Ice Cream

Use High-Quality Ingredients

Okay, listen up! This is HUGE. Seriously, the better your ingredients, the better your ice cream will taste. Splurge on the good heavy cream – it makes all the difference in texture, trust me. And that vanilla extract? Go for the real stuff. It’s worth it!

Don’t Overmix

I know, I know, it’s tempting to just keep stirring, but resist! Overmixing can lead to a tough, icy texture. We want creamy, dreamy cinnamon roll ice cream, not a frozen brick. So, gently fold everything together until *just* combined, and then step away from the bowl!

Adjust Sweetness to Your Taste

Everyone has a different sweet tooth, so don’t be afraid to play around with the amount of brown sugar. If you like things extra sweet, add a little more. If you’re watching your sugar intake, cut back a bit. It’s your ice cream, so make it perfect for *you*! Taste as you go and adjust as needed to make the best iced cinnamon ice cream.

Chill Everything Thoroughly

Patience, young Padawan! Chilling the bowl and heavy cream before whipping really helps the cream whip up faster and creates a more stable base. And of course, chilling the mixture in the freezer for at least 6 hours (or overnight!) is non-negotiable. Trust me, rushing the process is a recipe for disaster. A little extra time is worth it for this cinnamon swirl ice cream!

Variations on Your Cinnamon Roll Ice Cream

Add Real Cinnamon Roll Pieces

Okay, this one’s a game-changer! Bake (or buy!) some cinnamon rolls, let them cool completely, and then chop them into bite-sized pieces. Gently fold those pieces into your ice cream mixture before freezing. The texture is AMAZING – soft, chewy cinnamon roll chunks in every bite! I mean, come on, who wouldn’t love that?

Swirl in Cream Cheese Frosting

Hello, heaven! Make a batch of your favorite cream cheese frosting (or use store-bought, I won’t tell!). Once your ice cream base is ready, dollop spoonfuls of frosting on top and gently swirl it in with a knife or skewer. Don’t overmix! You want those beautiful streaks of frosting throughout. It adds a tangy sweetness that takes this cinnamon roll ice cream to a whole new level.

Caramel Ribbons

Okay, picture this: creamy cinnamon roll ice cream with ribbons of gooey caramel swirled throughout. Drooling yet? Drizzle caramel sauce over the ice cream mixture before freezing, and then swirl it in gently. You can use store-bought caramel sauce, or make your own if you’re feeling fancy. I like to sprinkle a little sea salt on top for a sweet and salty kick! It’s the perfect fall-inspired ice cream with cinnamon spice and caramel ribbons!

Spice it up with Cardamom

Want to add a little something *extra* special? Try adding a pinch of ground cardamom to your ice cream base along with the cinnamon and nutmeg. Cardamom has a warm, slightly floral flavor that complements the cinnamon perfectly. It’s unexpected, but trust me, it’s delicious! It makes this the best cinnamon roll flavored ice cream for holiday desserts!

Serving Suggestions for Your Cinnamon Roll Ice Cream

Enjoy it on its Own

Sometimes, the simplest things are the best, right? A scoop (or three!) of this cinnamon roll ice cream in a bowl is pure bliss. I especially love it on a hot day – so refreshing! It’s truly amazing on its own; you don’t need anything else!

Pair with Warm Brownies

Okay, this is my weakness. Warm, fudgy brownies with a scoop of cold, creamy cinnamon roll ice cream on top? Yes, please! The contrast in temperature and texture is just heavenly. Trust me, you HAVE to try this combo. It’s a total game-changer!

Top Waffles or Pancakes

Take your weekend brunch to the next level! A dollop of this cinnamon roll ice cream on top of warm waffles or pancakes? It’s like having dessert for breakfast (and who doesn’t love that?!). Add a drizzle of maple syrup for extra deliciousness – you won’t regret it!

Make an Ice Cream Sandwich

Get creative! Use your favorite cookies (I’m partial to snickerdoodles or ginger snaps) to make an ice cream sandwich with this cinnamon roll ice cream. It’s fun, it’s easy, and it’s totally customizable. The perfect treat for kids and adults alike! What more could you want from a sweet cinnamon pastry ice cream treat?

FAQ About Making Cinnamon Roll Ice Cream

Can I use a different type of milk?

Okay, so the sweetened condensed milk is pretty key for that creamy texture and sweetness, but if you’re really in a pinch, you *could* try using evaporated milk. It won’t be quite as sweet, so you might need to add a little extra sugar. I haven’t tested it myself, so I can’t guarantee the results, but hey, experimentation is part of the fun, right? I recommend trying it to find the best cinnamon pastry ice cream.

How long does Cinnamon Roll Ice Cream last in the freezer?

Alright, so technically, it’ll last for a good couple of weeks, maybe even a month, if stored properly (more on that in the storage section!). But let’s be real, it’s so delicious, it probably won’t last that long! Just make sure it’s tightly covered to prevent freezer burn. If you see ice crystals forming, it’s probably time to toss it. But seriously, eat it up! Enjoy that creamy cinnamon swirl ice cream!

Can I make this recipe without sweetened condensed milk?

Hmm, that’s a tricky one! Sweetened condensed milk is what gives this no-churn ice cream its signature texture and sweetness. If you’re trying to avoid it, you *could* try using a homemade version made with regular milk and sugar, but it might not be quite the same. You’d need to cook it down until it’s thick and syrupy. Honestly, I haven’t tried it, so I can’t say for sure how it’ll turn out. If you do experiment, let me know how it goes!

What is the best way to soften Cinnamon Roll Ice Cream before serving?

Patience, my friend, patience! The best way is to simply let it sit on the counter for a few minutes before scooping. The exact time will depend on how cold your freezer is, but usually 5-10 minutes does the trick. Don’t try microwaving it! You’ll end up with a melty mess. A little patience means you get the best creamy cinnamon bun ice cream!

Storage & Reheating Instructions for Cinnamon Roll Ice Cream

Storing Leftover Cinnamon Roll Ice Cream

Okay, so you’ve managed to not eat the entire batch in one sitting? I’m impressed! To keep your leftover cinnamon roll ice cream tasting its best, you’ll want to store it properly to prevent freezer burn. The key is to minimize air exposure. I recommend pressing a piece of plastic wrap directly onto the surface of the ice cream before covering the loaf pan tightly with a lid or another layer of plastic wrap. You could also transfer it to an airtight container. This will help keep those pesky ice crystals at bay, so you can enjoy creamy, delicious cinnamon swirl ice cream later!

Reheating Tips

Alright, let’s be clear: you don’t “reheat” ice cream. I mean, you *could*, but you’d end up with a melty, soupy mess, and nobody wants that! The goal is to soften it just enough to make it easy to scoop. The best way to do this is to simply let it sit on the counter for a few minutes before serving. Keep a close eye on it, though! You want it soft, not liquid. If you’re in a hurry, you can try transferring it to the fridge for about 15-20 minutes, but honestly, a little patience is the best approach. Remember, we’re aiming for perfectly scoopable, not a cinnamon milkshake!

Nutritional Information for Cinnamon Roll Ice Cream

Estimated Nutritional Values

Okay, so here’s the deal: these are just estimates! The exact nutritional information will vary depending on the specific ingredients you use (brands, etc.). I’m not a nutritionist, so this isn’t a precise calculation, but it’ll give you a general idea. Just remember, it’s homemade, so it’s made with love…and a whole lotta deliciousness!

• Serving Size: 1/2 cup
• Calories: 350
• Sugar: 30g
• Sodium: 50mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 1g
• Carbohydrates: 35g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 80mg

Enjoyed This Cinnamon Roll Ice Cream?

Leave a Comment

Did you try this recipe? I’d absolutely *love* to hear what you thought! Seriously, leave a comment below and tell me all about it! Did you add any fun variations? Did your family love it? Any tips or tricks you discovered? I’m all ears! Sharing your experiences helps other bakers too, so don’t be shy!

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Made this cinnamon roll ice cream and want to show it off? Of course, you do! Snap a picture and share it on social media! Tag me so I can see your creations! I’m always blown away by how creative everyone is. Use #cinnamonrollicecream and #[YourBlogName] so I can find you! Let’s spread the cinnamon roll love!

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