Easy Cinnamon Ice Cream (Helado de Canela)
There aren’t many things better than homemade ice cream, and this Cinnamon Ice Cream might just be one of my favorites yet. It’s rich, warmly spiced, and comes together with just a handful of pantry staples. Perfect for when you’re craving something cozy but still want that classic scoop of ice cream.
This ice cream reminds of Ecuadorian helados de canela or cinnamon milk popsicles that I used to get at the local tiendas as a kid. There was something so comforting about that mix of creamy milk, cinnamon and vanilla. This is the adult variation of that childhood treat.
I especially love this cinnamon ice cream in the fall, when those cozy flavor cravings kick in but I’m just not ready to give up ice cream for the season. It’s got all that warm, comforting cinnamon flavor that I crave! Once the machine starts churning and that cinnamon aroma fills the kitchen, you know you’re in for something good.
I make a lot of desserts with cinnamon in my kitchen, it’s one of those spices I reach for constantly, whether it’s in my apple empanadas or sprinkled over just about anything sweet. To take my cinnamon obsession to the next level, I have started making this cinnamon ice cream and I have zero regrets!
Why You’ll Love This Cinnamon Canela Ice Cream Recipe
- It’s incredibly simple. With just six ingredients and no cooking or tempering eggs required, this is one of the easiest homemade ice creams you’ll ever make.
- The flavor is warm and cozy. Brown sugar and cinnamon combine to give this ice cream a rich flavor that feels perfect for fall, even though you can enjoy it any time of year.
- It’s endlessly versatile. Serve it in a bowl, a waffle cone, or alongside your favorite baked dessert, this ice cream fits in just about anywhere.
- No ice cream base cooking needed. Since there are no eggs to temper, you just whisk everything together and pour it straight into the machine, saving you time and cleanup.
Ingredient Notes
- Heavy cream: Provides the rich, creamy base that gives this ice cream its smooth, scoopable texture.
- Whole milk: Balances out the richness of the cream while still keeping the ice cream nice and creamy.
- Vanilla extract: Adds a warm, rounded flavor that pairs beautifully with the cinnamon.
- Light brown sugar: Sweetens the ice cream while adding a subtle caramel note that plain sugar wouldn’t give you.
- Ground cinnamon: Be sure to use fresh, good quality cinnamon for the best flavor.
- Sea salt: Just a touch enhances all the other flavors and keeps the sweetness balanced.
Variations & Substitutions
- Add mix-ins. Chopped pecans, walnuts, or even small chunks of graham cracker stirred in during the last few minutes of churning add great texture.
- Boost the spice. A pinch of nutmeg, ginger, or allspice added along with the cinnamon can give this ice cream a chai-inspired twist.
- Make it dairy-free. Full-fat coconut milk and coconut cream can be used in place of the dairy for a lighter, coconut-cinnamon flavor combo.
- Swirl in caramel. A ribbon of dulce de leche or caramel sauce folded in after churning takes this ice cream to the next level.
Tips for Success
- Freeze your ice cream maker bowl the day before. This is essential for getting the right consistency, so plan ahead and make sure the bowl is fully frozen solid before you start churning!
- Whisk the mixture thoroughly before churning. Make sure the sugar is completely dissolved and everything is well combined, this helps the ice cream churn evenly and avoids a grainy texture.
- Don’t skip the final freeze. While the cinnamon ice cream will be ready to eat straight out of the machine as a soft serve, letting it firm up in the freezer for a few hours gives you that classic scoopable texture.
- Serve this cinnamon ice cream with warm churros or a slice of French apple cake!
Storage Suggestions
Store the helado de canela in an airtight, freezer-safe container with a lid, pressing a piece of plastic wrap directly onto the surface before sealing to help prevent ice crystals from forming. It will keep well in the freezer for up to 2 weeks, though it’s honestly rarely around that long.
If it becomes too hard to scoop straight from the freezer, just let it sit at room temperature for about 5 to 10 minutes to soften slightly before serving.
Frequently Asked Questions
Is cinnamon good with ice cream?
Yes, cinnamon and ice cream are a great match! Cinnamon has a warm, slightly sweet spiciness that pairs beautifully with the richness of cream and milk, it adds depth without overpowering the base flavor.
Do I need an ice cream maker to make this recipe?
Yes, this recipe is designed to be churned in an ice cream maker to get that classic creamy texture.
Why is my ice cream too soft even after churning?
This usually means the ice cream maker bowl wasn’t fully frozen before you started, so make sure to freeze it for at least 24 hours ahead of time. It’s also normal for the ice cream to have a soft-serve consistency right out of the machine, it needs that additional 4 to 5 hours in the freezer to firm up properly.
Cinnamon Ice Cream (Helado de Canela)
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- ¾ cup light brown sugar packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
Instructions
- Add all the ingredients to a large mixing bowl.
- Whisk well until all the ingredients are fully combined and the sugar is dissolved.
- With the ice cream maker turned on, pour the heavy cream mixture into the frozen bowl. Allow the ice cream maker to run for about 20 minutes, or until the ice cream is a soft-serve consistency.
- Scoop the ice cream into a freezer-safe container, and freeze for 4-5 hours or overnight.
- Serve in a waffle cone or bowl with a dash of extra cinnamon on top.
Notes
Photos of the step by step preparation process for cinnamon ice cream or helado de canela:
More Dessert Recipes to Try
Discover more from Laylita's Recipes
Subscribe to get the latest posts sent to your email.
