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cinnamon roll ice cream between brioche donuts

Cinnamon Roll Ice Cream Recipe

Bernice Baran
This homemade, no-churn cinnamon roll ice cream is hands down one of the best ice creams I’ve made. There’s a cream cheese vanilla base that gets swirled with the filling from a cinnamon roll, aka butter, brown sugar and cinnamon. Optional: sandwich it in a brioche donut (same dough as cinnamon rolls) to really give it that cinnamon roll feel. 
4.91 from 30 votes
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Prep Time 10 minutes
Additional Time 8 hours
Total Time 8 hours 10 minutes
Course ice cream
Cuisine American
Servings 2 pints
Calories 331 kcal

Ingredients
  

Cinnamon Roll Filling

  • 1/4 cup (56g) salted butter melted
  • 1/2 cup (100g) light or dark brown sugar lightly packed
  • 1 tsp ground cinnamon

Cream Cheese Ice Cream

  • 8 oz cream cheese room temperature (1 package)
  • 1 (14oz) can sweetened condensed milk
  • 2 cups (18oz) heavy whipping cream cold
  • 2 tsp vanilla extract or vanilla bean paste
  • 1/4 tsp fine sea salt half if using table salt
  • 1-2 tsp cinnamon sugar for topping

Instructions
 

  • In a small bowl combine the butter, brown sugar and cinnamon for the filling. Mix them together until they're well combined and set aside.
    1/4 cup (56g) salted butter, 1/2 cup (100g) light or dark brown sugar, 1 tsp ground cinnamon
  • Place the cream cheese and sweetened condensed milk in a large bowl or the bowl of a stand mixer. Use a hand mixer or a stand mixer, at full speed, to beat the two together until they're smooth and creamy.
    8 oz cream cheese, 1 (14oz) can sweetened condensed milk
  • Add in the heavy whipping cream, the vanilla bean paste (or vanilla extract) and salt and beat until soft peaks form and the mixture is super light and fluffy.
    2 cups (18oz) heavy whipping cream, 2 tsp vanilla extract, 1/4 tsp fine sea salt
  • Spread 1/3 of the ice cream into a deep pan. Spoon 1/3 of the filling onto the ice cream and use a knife to go back and forth, creating a cinnamon swirl. Repeat with the next two layers.
  • Cover with a lid or tightly with foil or plastic and freeze for at least 8 hours.
  • If you're making the donut sandwiches, make my brioche donuts while the ice cream is freezing.
  • Once the donuts have cooled a bit, toss them in cinnamon sugar, slice them in half, place a large scoop on one half and sandwich together. Serve immediately.
    1-2 tsp cinnamon sugar for topping

Nutrition

Serving: 1gCalories: 331kcalCarbohydrates: 14gProtein: 3gFat: 30gSaturated Fat: 19gPolyunsaturated Fat: 9gTrans Fat: 1gCholesterol: 90mgSodium: 186mgSugar: 13g
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