Go Back
–+ servings
Side view of a scoop of cinnamon ice cream on a cone.
Print

Cinnamon Ice Cream (Helado de Canela)

Easy recipe for homemade Cinnamon Ice Cream or Helado de Canela, made with cream whole milk, cinnamon, vanilla, light brown sugar.
Course Dessert, Ice cream
Cuisine Ecuadorian inspired, International, Latin fusion, North American
Keyword Canela, Cinnamon, Comfort food, Helados, Summer
Prep Time 25 minutes
Chill time 5 hours
Total Time 5 hours 25 minutes
Servings 8

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.
    Milk, cream, brown sugar and cinnamon in a glass 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.
    Making cinnamon ice cream in an ice cream maker
  • Scoop the ice cream into a freezer-safe container, and freeze for 4-5 hours or overnight.
    Cinnamon ice cream in a rectangular mold
  • Serve in a waffle cone or bowl with a dash of extra cinnamon on top.
    A bowl with cinnamon ice cream topped with ground cinnamon and a spoon in the bowl

Notes

Put the bowl of your ice cream maker in the freezer the day before, to ensure it is fully frozen when you are ready to make the ice cream.