Cinnamon Crunch Ice Cream Recipe

Name: Cinnamon Crunch Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup all-purpose flour; 1/4 cup quick-cooking rolled oats; 1/4 cup plus 2 tablespoons packed light brown sugar; 2 1/4 teaspoons ground cinnamon; 4 tablespoons (1/2 stick) unsalted butter, cut into pieces, chilled; 2 cups whole milk; 2 cups heavy cream; 2 cinnamon sticks; 1 vanilla bean, split and seeds scraped; 8 large egg yolks; 1 cup granulated sugar

Servings: persons

1/4 cup all-purpose flour
1/4 cup quick-cooking rolled oats
1/4 cup plus 2 tablespoons packed light brown sugar
2 1/4 teaspoons ground cinnamon
4 tablespoons (1/2 stick) unsalted butter, cut into pieces, chilled
2 cups whole milk
2 cups heavy cream
2 cinnamon sticks
1 vanilla bean, split and seeds scraped
8 large egg yolks
1 cup granulated sugar

1
Preheat the oven to 350F.
2
Line a baking sheet with parchment paper.
3
Combine the flour, oats, brown sugar, and ground cinnamon in a food processor and process a few times to combine.
4
Add the butter and pulse until combined.
5
Pat the mixture evenly into a 4-inch square on the baking sheet.
6
Bake until golden brown and crispy, about 15 minutes.
7
Remove and let cool.
8
Chop the cinnamon crunch into small pieces and set aside.
9
Combine the milk, heavy cream, cinnamon sticks, and vanilla bean and seeds in a medium saucepan and bring to a simmer over medium heat.
10
Remove and let steep for 30 minutes.
11
Return to the heat and bring to a simmer.
12
Prepare an ice bath by placing a medium bowl inside a larger bowl filled half full with ice water.
13
Whisk together the yolks and granulated sugar until pale yellow.
14
Slowly whisk in the warm milk mixture.
15
Remove the cinnamon sticks and vanilla bean, return the mixture to the pan, and cook, stirring with a wooden spoon, until the mixture coats the back of the spoon, 3 to 4 minutes.
16
Strain the custard into the bowl set in the ice bath and stir until chilled.
17
Pour the custard into an ice cream maker and freeze according to the manufacturers directions.
18
Fold the cinnamon crunch into the soft ice cream, cover, and freeze until hardened, at least 2 hours.

1369

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup all-purpose flour, 1/4 cup quick-cooking rolled oats, 1/4 cup plus 2 tablespoons packed light brown sugar, 2 1/4 teaspoons ground cinnamon, and more.

Yes, Cinnamon Crunch Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Cinnamon Crunch Ice Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions