Skip to Content

Brown Sugar Cinnamon Ice Cream

There is no better way to top a big slice of apple pie. Brown Sugar Cinnamon Ice Cream is rich with the flavors of fall. It’s creamy and perfect for adding to all your seasonal cobblers and cakes, or just follow my lead and put a huge scoop in a waffle cone. 

Brown Sugar Cinnamon Ice Cream Recipe

Oh. My. Gawd. (<<— can you hear Janice from Friends in your head right now?)

This ice cream is … the perfect way to step into fall.

Where we are it definitely does not feel like fall — yesterday it was every bit of 90 degrees with like 10000% humidity, which by the way makes my hair look fab-o — but I am doing everything I can manage to trick all the rest of my senses into knowing it’s my favorite season.

Yesterday I brought home a life size skeleton. There are pumpkins on my porch. And I have no less than 5 boxes of Frankenberry in the cabinet. #priorities

I also made us this Brown Sugar Cinnamon Ice Cream!

Cinnamon Ice Cream Recipe

I used my favorite ice cream base, which involves heavy cream, whole milk, and egg yolks. You’ll see the same basic technique in my Sweet Cream Apple Butter Ice Cream Recipe.

The egg yolks are cooked, but just really slowly. Egg yolks give your ice cream the greatest texture and it’s rare that I make a batch of ice cream without this step.

Try it once and you’ll be a believer.

Brown Sugar Ice Cream Recipe

My goal with this recipe was to make the ultimate ice cream for putting on top of all the delicious fall pies. Like adding brown sugar ice cream to this Raspberry Apple Crumble Pie? Best idea ever.

Put it on your crumbles and cobblers, all things apple, sweet potato, and pumpkin.

It is ALSO amazing on Peach Berry Crumble. The Easiest Blackberry Cobbler is for sure a Brown Sugar Cinnamon Ice Cream contender.

I doubled up in the cinnamon with ground cinnamon stirred into the base and then chopped cinnamon chips churned with the ice cream.

Have a great weekend! Put a scoop of ice cream on it.

The Best Brown Sugar Ice Cream Recipe

Brown Sugar Cinnamon Ice Cream

Brown Sugar Cinnamon Ice Cream

Yield: makes 1 1/2 pints
Prep Time: 4 minutes
Cook Time: 10 minutes
Freeze Time: 6 hours 36 minutes
Total Time: 6 hours 50 minutes

Brown Sugar Cinnamon Ice Cream is perfect for topping all your fruit pies, cobblers and crisps. It's great on a slice of apple pie and is right at home on top of a dish of blackberry cobbler. Serve it up at your next gathering!


  • 2 cups heavy cream
  • 1 cup whole milk
  • 2/3 cup brown sugar
  • 1 teaspoon cinnamon
  • pinch of kosher salt
  • 1 teaspoon vanilla extract
  • 5 large egg yolks
  • 1/2 cup chopped cinnamon chips


  1. BEFORE YOU BEGIN: This recipe calls for an ice cream churn. You can use any kind you like, but make sure if you are using the countertop variety, that you put the canister in the freezer while you mix up the sweet cream base and let it chill so everything is ready to go at the same time.
  2. In a medium saucepan whisk together the heavy cream, milk, brown sugar, cinnamon, and salt. Bring it just to a simmer, stir, and then remove from the heat. Stir in the vanilla.
  3. In a medium bowl, whisk together the yolks. Stirring constantly, add about ½ cup of the hot liquid to the egg yolks. This helps to temper them, cooking them super slowly and bringing the temperature up gradually. Whisk in another ½ cup of the hot liquid, and then one more.
  4. Pour the egg mixture back into the saucepan and cook over medium heat until the mixture is thick enough to coat the back of a spoon.
  5. Scrape the mixture into a container and cover (I like to use plastic storage containers like Gladware or Tupperware for this - prevents spills in case anyone bumps it in the fridge!). Chill for at least 4 hours or overnight.
  6. Add the chilled base to the canister of your ice cream churn, add the chopped cinnamon chips, and churn according to manufacturer's instructions.
  7. You can eat the ice cream now -- it's ready! But it will have a more soft serve consistency. I like to scrape mine into a freezer-safe container and let it freeze for a couple of hours more so it's more hard-dipped.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 408 Total Fat: 30g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 210mg Sodium: 96mg Carbohydrates: 28g Fiber: 0g Sugar: 27g Protein: 7g
Make Ahead Breakfast bakes with Homemade Hash Browns
Make Ahead Breakfast Bakes
Bacon and Spinach Breakfast casserole with Crescent Rolls
Crescent Roll Breakfast Bake


Wednesday 28th of November 2018

Can someone help me get this recipe? For some reason a link is not coming up and the actual recipe isn't either. Thanks!


Wednesday 24th of October 2018

Can I still make this if I don’t have an ice cream maker?

Heather Tullos

Friday 26th of October 2018

This isn't a no-churn recipe; it does require an ice cream maker. Any sort will work though! I use the countertop version but old fashioned churns with rock salt work just as well.


Friday 14th of September 2018

I just made this ice cream last weekend and it was a huge success! I was a little bit nervous about making ice cream with egg yolks, but it came out fine. I served over fresh-baked oatmeal cookies. All my guests were raving about how great it was. Thank you!

Heather Tullos

Saturday 15th of September 2018

Ooooh OATMEAL COOKIES!! Thanks for taking the time to leave a review, Sara!


Thursday 31st of May 2018

Delish! I just made this and my husband and I loved it. Cinnamon chips are only available locally around Christmas, so I used salted caramel chips instead. Still had plenty of cinnamon flavour. Will definitely make again.

Heather Tullos

Saturday 2nd of June 2018


Brenda in TX

Tuesday 26th of December 2017

Made for Christmas dinner to go with apple pie...DELISH.

Heather Tullos

Monday 1st of January 2018

Aw so glad, Brenda! Hope your holidays were super happy <3