clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cinnamon | Ice Cream | Homemade | Cinnamon Bun Ice Cream | Homemade Ice Cream | Cinnamon Bun

Cinnamon Bun Ice Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

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)