Have you ever made homemade ice cream? It’s ridiculously easy, and more than that… it’s fun!
Sometimes I’ve hit up my local grocery store in the middle of the night, stood in front of the frozen doors and just pouted. There I was, standing in front of a wall of flavors, and I couldn’t quite find what I was looking for.
Making your own ice cream at home offers many benefits. You can choose whatever flavor you want, control how sweet it is or the amount of fat in it, and save a lot of money.
This recipe is literally a cinnamon bun in a bowl, and borne from my love of cinnamon ice cream. My local grocery store has an “artisanal” brand, which carries a fantastic cinnamon flavor. But at $5 a pint, I’m gonna have to pass. Hard pass. My recipe is better AND cheaper.
I’ve made a couple of ice cream recipes so far and HOLY COW, I don’t think I’m ever buying it from the store again. Like, ever. So I’ve justified my purchase with the fact that I will be saving money in the future by just making a batch at home.
And when there’s so many easy recipes in books and on Pinterest, there’s really no reason to go back.
Let me tell you a secret… So long as you have a good base recipe with the proper amount of sugar and fat, you can add just about anything to make the ice cream of your dreams. Whether or not you like Ben & Jerry’s Ice Cream, this book is really informative if you’re feeling creative and want to learn more about making your own ice cream recipes.
But try this recipe first, and tell me if it doesn’t completely blow your mind.
Until next time. X
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Cinnamon Bun Ice Cream
A rich, creamy homemade ice cream with a cinnamon butter base. Tastes like a cinnamon bun in a bowl.
- 2 eggs
- 3/4 c. sugar
- 2 c. heavy cream
- 1 c. whole milk
- 1/2 tsp salt
- 1/2 c. unsalted butter, melted
- 1 TB cinnamon
- In the bowl of a stand mixer with the whisk attachment, whip the eggs on medium speed until fluffy. Add the sugar and continue mixing for another minute or so, until fully combined.
- Slowly pour in the heavy cream, milk and salt. Mix until light and fluffy, but still liquid, about 2 minutes.
- Add the butter and cinnamon in the last 30 seconds of mixing.
- Pour into ice cream maker and freeze according to manufacturer directions.
- Remove to an airtight container and freeze 3-5 hours until firm.
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