Cinnamon Ice Cream

How about this for a math equation:

  • cold ice cream (32°F)
  • natural light for photos only available outside (100°F+).
  • ya gonna get melty ice cream…REAL fast.

Besides the melty photographs, it was super tasty. Very rich and cinnamony…is that a word? …again with the spelling! 😉

And since it isn’t quite fall outside yet, why not enjoy some last bites of summer with some cold ice cream…with the taste of fall! 🙂 Win/win.

Cinnamon Ice Cream

heavily adapted from All Day I Dream About Food


  • 1 cup heavy cream
  • 2 cups unsweetened almond milk
  • 1/2 cup honey
  • 1 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 5 large egg yolks


  1. Prepare an ice bath and set aside.
  2. Whisk the egg yolks up in a small bowl and set aside.
  3. In a medium sauce pan, whisk the heavy cream, almond milk, honey, cinnamon, and vanilla.
  4. With the sauce pan attached to the candy thermometer over medium heat, bring the mixture up to 170F.
  5. While quickly whisking the egg yolks, slowly pour in 3/4-1 cup of the hot milk mixture.
  6. Once combined, whisk the egg yolk mixture back into the hot milk mixture.
  7. Bring the temperature up to 175F – 180F.
  8. Pour the mixture into the ice bath and let it rest for 10 minutes.
  9. Take the bowl out of the ice bath and cover with plastic wrap.
  10. Refrigerate for about 3 hours, or until chilled.
  11. Using your ice cream maker and the ice cream maker’s instructions, freeze the ice cream until it reaches a soft serve consistency.
  12. Place the ice cream in a freezable container and place it in the freezer to harden.
  13. Once hardened, scoop the ice cream out and enjoy!


  1. That looks sooo good and I know what you mean about lighting and dealing with melting foods. I went thru that with some fudge I just posted about the other day that I actually shot 3 weeks ago during a hot snap. Melty city. lol

    your ice cream looks divine!

  2. I just found your blog when I was searching for a Healthy Carrot Cake recipe! I am SO HAPPY to have found your website… I just love everything about it.. The pictures are beyond eye catching and I think your sense of humor just adds the final touch. Thank you for the awesome recipes and all the time you must put in to your blog. I will let you know when I try your Wicked Carrot Cake Cupcakes.

    1. Aww, you are so sweet Angela! 😀 You made my day. It’s comments like yours that keep me going. 🙂 I hope you enjoy the cupcakes!

  3. Ooo, yum. Cinnamon ice cream! And you adapted it from my recipe, I am so flattered!
    Here’s what I’ve done in the past to combat melty ice cream photos…when it gets to the right consistency for scooping, I put it into the container I want and then I refreeze it until it’s pretty hard. That way, I get about 10 more minutes worth of photo time before it becomes a complete pool of melted cream!

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