Homemade Cinnamon Roll Ice Cream

A few years ago my boys and I made a lot of different homemade ice cream throughout the summer – this year, we decided to do the same.  Over Memorial Day Weekend, we made a batch of chocolate chip ice cream and then I was asked if we could make Cinnamon Roll Ice Cream.  So we did.  I took a basic vanilla ice cream recipe straight from Cuisinart and then added small pieces of cinnamon roll to the mix.  EVERYONE loved it!   You could also use their Rich Vanilla Bean Ice Cream or Rich Vanilla Frozen Yogurt recipes also found in the Cuisinart manual.  You’ll want to make sure you follow the manufacturer’s instructions for your ice cream maker.  

Using a ice cream maker may seem intimidating, but trust me, they are super easy!  These two batches I made were full-on ice cream. But you can also make sorbets and frozen yogurts – and they taste delicious!

More ice cream recipes to come this summer – I know that for a fact!  In the meantime, if you don’t own an ice cream maker – I hope you will purchase one and try some of these recipes!

Cinnamon Roll Ice Cream
Makes about 7 cups
Basic Vanilla Ice Cream Recipe from Cuisinart

1 1/2 cups whole milk
1 cup plus 2 tablespoons granulated sugar
Pinch table salt
3 cups heavy cream
1 1/2 tablespoons pure vanilla extract
2 cinnamon rolls with icing, chopped into small pieces

Prior to starting this, you’ll want to remember to put the “freezer bowl” for the ice cream maker in the freezer.

In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.

Turn the Cuisinart® Ice Cream Maker on; pour the mixture into the frozen freezer bowl and let mix for about 10 minutes.  Slowly add in the chopped cinnamon roll pieces while the ice cream maker is running.

Continue mixing for a total of 35 or 40 minutes, until thickened.   If using a different ice cream maker, remember to follow the manufacturer’s instructions.

The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. I always do this, it’s a little too “soft serve” for me right out of the ice cream maker.  It is, however, a GREAT time to let the kiddos taste test the ice cream!

Remove from freezer about 15 minutes before serving.

I was excited to find these retro aluminum ice cream bowls while antiquing over Memorial Day – they are perfect for our homemade ice cream!


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