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cinnamon roll ice cream between brioche donuts
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Cinnamon Roll Ice Cream Recipe

4.91 from 30 votes
prep 10 minutes
Additional Time 8 hours
total 8 hours 10 minutes
Serves 2 pints
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. 
Author: Bernice Baran
Servings 2 pints

Ingredients

Cinnamon Roll Filling

  • 56 grams salted butter, melted
  • 100 grams light or dark brown sugar, lightly packed
  • 1 tsp ground cinnamon

Cream Cheese Ice Cream

  • 227 grams cream cheese, room temperature
  • 396 grams sweetened condensed milk
  • 480 mL 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

Method

  1. 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.
    56 grams salted butter melted, 100 grams light or dark brown sugar lightly packed, 1 tsp ground cinnamon
  2. 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.
    227 grams cream cheese room temperature, 396 grams sweetened condensed milk
  3. 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.
    480 mL heavy whipping cream cold, 2 tsp vanilla extract or vanilla bean paste, 1/4 tsp fine sea salt half if using table salt
  4. 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.
  5. Cover with a lid or tightly with foil or plastic and freeze for at least 8 hours.
  6. If you're making the donut sandwiches, make my brioche donuts while the ice cream is freezing.
  7. 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
Course: ice cream
Cuisine: American
Keyword: cinnamon ice cream, cinnamon roll ice cream, homemade ice cream, no-churn ice cream