This cinnamon roll ice cream is sweet, creamy, with the spice of cinnamon and a ribbon of fluffy cream cheese icing running through it.
Cinnamon Roll Ice Cream with a Cream Cheese Swirl – Low Carb, Keto, Sugar-Free, THM S
I don’t stop craving my cinnamon rolls in the summer but the heat makes me think again before turning on the oven to bake some. Once upon a time, I had the most fabulous cinnamon ice cream at The Bent Spoon in Princeton, NJ on a trip with my husband. If you ever end up in Princeton, New Jersey make sure to visit. The ice creams from The Bent Spoon are the best I’ve ever tried. They are worth the cheat. But, alas, my waistline cannot have sugary ice cream every day if I want to be able to button my jeans so I wanted to create a healthier version of that yumminess in my home kitchen today.
I also love the combination of cinnamon and salted caramel (which is the topping I got that fall day in Princeton). I bet you could swirl in a batch of my caramel sauce (double this salted caramel recipe) in place of the cream cheese icing. Adding the glycerin will ensure it won’t freeze solid. Once this is gone I need to try that myself!
This makes a generous 1.5 quarts or 3 pints of cinnamon ice cream. I filled three pint-sized containers and we had enough left to taste test.
Cinnamon Ice Cream Base:
Cream Cheese Icing Swirl:
Ice Cream Machine: I get a lot of questions about making ice cream without an ice cream machine. You can make this recipe as popsicles but if you just pour it into a bowl and freeze it will freeze too firm to scoop. I have this Cuisinart 1.5 Quart Frozen Yogurt-Ice Cream Maker which is about $45 and it’s worth every penny. I’ve had it for over 10 years and it still works perfectly. If you compare the cost of an ice cream maker and ingredients to specialty low carb pints of ice cream it is the better choice to make your own. I bet by the time this summer is over you’ll have recouped your $45.
What to serve Cinnamon Roll Ice Cream with?
A spoon! You really don’t need any fancy toppings for this one. But it goes great with fall baked goods. Here are my favorite pairings:
This cinnamon ice cream tastes just like your favorite breakfast pastry!
- Combine all the ice cream base ingredients in a blender. Blend until smooth. Pour into an ice cream machine. Churn according to the manufacturer’s instructions.
- Meanwhile, make the cream cheese icing swirl. Beat the softened cream cheese in a medium bowl with an electric mixer until fluffy. Beat in the cream until incorporated. Add the glycerin and sweetener. Mix until light and fluffy.
- When the ice cream is done churning fill the container you will freeze it in about halfway with ice cream. Put a blob of icing on top. Fill until the 3/4 mark with more ice cream. Add another blob of icing. Use a butter knife to swirl the icing in gently. I just ran the knife back and forth a few times. Finish filling the container with ice cream. Freeze until firm. (Repeat until you've used up all ice cream and icing).
- This makes a generous 1.5 quarts or 3 pints. I filled three pint containers and we had enough left to taste test.
*****You can use pasteurized eggs if you are worried about consuming raw yolks or you can temper the ice cream base. There are instructions here: http://simmerandboil.cookinglight.com/2015/06/24/how-to-temper-eggs-ice-cream/
Notes on Sweeteners:
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
Originally Published on June 5, 2016. Revised and Republished on August 15, 2019.