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Cinnamon Bun Ice Cream

Have you ever made homemade ice cream? It’s ridiculously easy, and more than that… it’s fun!

Cinnamon | Ice Cream | Homemade | Cinnamon Bun Ice Cream | Homemade Ice Cream | Cinnamon Bun

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 mean, if you discount the whole having to buy an ice cream maker thing. (Bonus points if you have a Vitamix, I hear it heats and cools, so can be doubled as an ice cream maker)

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.

Cinnamon | Ice Cream | Homemade | Cinnamon Bun Ice Cream | Homemade Ice Cream | Cinnamon Bun

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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Items used in this recipe:

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Cinnamon Bun Ice Cream

Cinnamon | Ice Cream | Homemade | Cinnamon Bun Ice Cream | Homemade Ice Cream | Cinnamon Bun


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Cinnamon | Ice Cream | Homemade | Cinnamon Bun Ice Cream | Homemade Ice Cream | Cinnamon Bun

Cinnamon Bun Ice Cream

A rich, creamy homemade ice cream with a cinnamon butter base. Tastes like a cinnamon bun in a bowl.

  • Total Time: 5 hours 40 minutes
  • Yield: 1 qt 1x


  • 2 large pasteurized eggs
  • 3/4 cup granulated sugar
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted
  • 1 Tbsp cinnamon


  1. In the bowl of a stand mixer with the whisk attachment, whip the eggs on medium speed until fluffy.
  2. Add the sugar and continue mixing for another minute, until fully combined.
  3. Slowly pour in the heavy cream, milk and salt.
  4. Mix until light and fluffy, but still liquid, about 2 minutes.
  5. Add the butter and cinnamon in the last 30 seconds of mixing.
  6. Pour into ice cream maker and churn according to manufacturer directions, usually 25-35 minutes.
  7. Remove to a 2 qt freezer safe container and freeze 3-5 hours until firm.



  • hand mixer or stand mixer fitted with whisk attachment
  • ice cream maker
  • 2 qt freezer safe container

Pasteurized eggs are safe to consume raw, like in this recipe. (according to the FDA)

Keywords: cinnamon bun ice cream, vanilla ice cream with butter and cinnamon

Cinnamon | Ice Cream | Homemade | Cinnamon Bun Ice Cream | Homemade Ice Cream | Cinnamon Bun

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  1. The eggs aren’t cooked, is this safe? I’ve seen a recipe where they weren’t done on the stove first.

  2. I just made this today! It is delicious but I did something wrong I think. It has very small clear/white chunks of one of the ingredients in it. I’m not sure quite what it is. Do you have any idea where I went wrong? The butter was still warm when I added it, maybe that was the problem? I also stopped the mixer when I added the butter and cinnamon when maybe I should have kept it going? Even though I messed it up it is still DELICIOUS! Great recipe!

    1. The chunks sound like the milk solids in butter – nothing to worry about! I think it might have needed to mix just a tad longer. It probably cooled and solidified faster than it was incorporated into the mix. I’m so glad you liked it! It remains one of my favorite ice cream recipes. Thanks Caroline! 😀

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