Cinnamon Ice Cream

Cinnamon Ice Cream // take a megabite

What’s been up, guys? Here’s some stuff that’s been going on. (Warning: this stuff is REAL crazy.) So, my mom bought me a mum plant. It was only a week before I realized it was missing! And by missing, I mean it blew off the porch and had dried out to a tumbleweed. (Sorry, mom!) I’m the worst at plants. AND then, I might’ve made Lemon Lentil Soup for a casual Monday dinner and forgot dill AND a potato like a real soup amateur. Without dill, that soup’s a snooze-fest. BUT despite my terrible plant care and my lack of grocery list skills, I know a thing or two about dessert on a weekday, maybe.

Cinnamon Ice Cream // take a megabite

And I know that this ice cream tastes like cinnamon like whoa. It tastes like a dream topping a mini Crumb Apple Pie for two. So do yourself and your bf a favor and make this ice cream, and then make mini pies, and then serve it up after lentil soup on a Monday while drinking a bunch of beers.

Cinnamon Ice Cream // take a megabite

Cinnamon Ice Cream (makes a hefty pint)
Recipe adapted from this one


  • 2 cups whole milk
  • 1 T + 1 t cornstarch
  • 1 1/2 oz (3 T) cream cheese, softened
  • 1/4 t fine sea salt
  • 1 1/4 cups heavy cream
  • 2/3 cup sugar
  • 2 T light corn syrup
  • 10 cinnamon sticks, broken up
  • 1 vanilla bean


  1. Mix about 2 T of the whole milk with the cornstarch in a small bowl to make a smooth slurry. In a large bowl whisk the cream cheese and salt together until smooth.
  2. Combine the remaining milk, cream, sugar, and corn syrup in a 4-quart saucepan. Bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil for one minute, or until thickened slightly.
  3. Pour over the cream cheese mixture and whisk until smooth. Add the broken up cinnamon sticks and vanilla bean, with the seeds scraped into the mixture and the pod. Stir everything together. Cover with plastic wrap and allow to steep in the fridge for 4-12 hours.
  4. Strain mixture through a fine mesh strainer. Dispose of vanilla bean pod and cinnamon sticks. Churn according to your ice cream maker’s manufacture’s instructions.

Yay! Click HERE for a printable pdf of the recipe above.

Insta-living // take a megabite

Salads! Ramen! Googly pumpkin! Elliot!

19 thoughts on “Cinnamon Ice Cream”

  1. I’m so bad with indoor plants. I bought a set of 5 fresh herbs in August and all but one have died despite multiple attempts to save them.
    Good call on ice cream- the cinnamon makes it seasonal but the frozen-ness keeps me thinking of summer!

  2. Might have to try this version of cinnamon ice cream. I think I’m a cinnamon addict. I’ve made just a regular vanilla ice cream and added cinnamon to it and it is delicious. I’ve also done a burnt cinnamon ice cream. I like the idea of using cream cheese. Why do you put cornstarch in the ice cream? Does it help with the texture?

  3. Pingback: Friday Favorites
  4. Thank you so much for posting this! The cinnamon and vanilla flavors in the ice cream are soooo good! And the ice cream stays soft even right out of the freezer. This made my family’s weekend 🙂

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