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–+ servings
Cinnamon and Honey Ice Cream

Delightful Cinnamon and Honey Ice Cream That's Egg-Free and Easy

This Cinnamon and Honey Ice Cream is egg-free, easy to make, and delivers nostalgic flavors in a creamy dessert that everyone will love.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 8 hours
Total Time 8 hours 30 minutes
Servings: 4 servings
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 2 cups whole milk
  • 1 cup heavy whipping cream or coconut cream for dairy-free
  • 1 teaspoon ground cinnamon can substitute with nutmeg
  • 1/2 teaspoon salt sea salt recommended
  • 1/2 cup honey can substitute with agave syrup or maple syrup for vegan option

Equipment

  • Medium saucepan
  • Whisk
  • ice cream machine
  • Airtight Container

Method
 

Preparation
  1. In a medium saucepan, combine milk, heavy whipping cream, and cinnamon over low heat. Continuously whisk for about 5 minutes until warmed.
  2. Stir in honey and salt, then gradually increase heat to medium. Keep whisking for 3-4 minutes until just below boil.
  3. Remove from heat and cool. For a quicker chill, set the saucepan in an ice bath for 15-20 minutes.
  4. Transfer to the refrigerator for at least 8 hours or overnight.
  5. Pour the mixture into an ice cream machine and churn according to the manufacturer's instructions, usually around 20-25 minutes.
  6. Transfer to an airtight container and freeze for at least 2 hours.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 150mgPotassium: 250mgSugar: 25gVitamin A: 500IUCalcium: 200mg

Notes

For a truly creamy texture, chill overnight before churning and whisk constantly during heating to avoid scorching.

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