This cinnamon roll ice cream is sweet, creamy, with the spice of cinnamon and a ribbon of fluffy cream cheese icing running through it. This easy recipe has all the cinnabon flavor but is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
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 chose to make a cinnamon ice cream with a cream cheese swirl similar to cream cheese frosting but switching the two and making a cream cheese ice cream with a cinnamon swirl sounds equally delicious.
Ingredients
Cinnamon Ice Cream Base:
Cream Cheese Icing Swirl:
How to Make Cinnamon Roll Ice Cream
Step One: Add the ice cream ingredients to a blender and blend until smooth.
Step Two: Pour the mixture into your ice cream machine. Churn according to the manufacturer's instructions.
Step Three: Make the frosting swirl. When the ice cream has finished churning fold it in.
Expert Tip: 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.
Variations
Caramel - I also love the combination of cinnamon and salted caramel. 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.
Pecans - Stir in some toasted pecans when you fold in the cream cheese icing swirl.
Common Questions
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:
What Ice Cream Maker Should I Buy?
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 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.
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Cinnamon Roll Ice Cream
Equipment
Ingredients
Ice Cream Base:
- 2 cups heavy cream
- 1 cup half and half
- 1 cup almond milk
- 3 egg yolks *****
- 4 teaspoon cinnamon
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 teaspoon glycerin
- ½ teaspoon vanilla
Cream Cheese Icing Swirl:
- 8 oz cream cheese softened
- 2 tablespoon heavy cream
- ½ teaspoon glycerin
- â…“-1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
Instructions
- 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 ¾ 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.
Notes
Nutrition
Originally Published on June 5, 2016. Revised and Republished on August 15, 2019.
Jaime says
I'm always looking for "unique" ice cream flavors to make (i.e. something more exciting than the basics like vanilla and chocolate), so when I came across this recipe, I had to give it a try. I made this last night and OH. MY. GOODNESS....this tastes just like a cinnamon roll! It is soooo delicious. My whole family loves it. This will definitely stay in our rotation. Looking forward to more of your yummy ice cream recipes in the future!
Jaime says
It was so well-received that I just had to make a second batch! And my daughter asked for "thirds"!
Mary says
Glycerin link is for soap. Is that correct? Wouldn't it be better to use 1 specifically for food use such as Wilton?
Taryn says
The one in the link is food grade. If you go to their website it says so. But the Wilton one is fine if you prefer.
Liz says
I love all of your ice creams and this one did not disappoint! It’s is so delicious and a nice treat after a long hike! Thank you for sharing your recipes with us!
Dawnisha says
Taryn - Thanks for sharing your recipe. I’m from Princeton, NJ and love The Bent Spoon! The best ice cream in the area. Come back and visit soon!
Cheryl says
I've been dying to try this recipe for such a long time because I didn't have an ice cream maker but low & behold I was at my local thrift store today & there was a Cuisinart Pure Indulge 2 quart ice bream maker for $20!! I couldn't believe it! Went to the store to get all the ingredients & when I got home I realized I have to freeze the bowl for at least 6 hours! OMG it's going to be torture waiting until tomorrow to make this, I can hardly wait!!!!!!! LOL
Taryn says
Freezing that bowl is definitely a lesson in patience! lol. For me too.
Cheryl says
UPDATE: This ice cream is fabulous! I used 1/2 c Lakanto monk fruit sweetener + 1/2 c Swerve brown sugar for ice cream, 1 full teaspoon of vanilla extract and 20 drops of OOO Flavor in cinnamon roll. For the cream cheese frosting I used powdered Swerve. Best ice cream ever!! Thank you!
lidia says
would i need the vodka/glycerin if i make popsicles?
Taryn says
No, you can omit it.
Kate says
Thank you so much for this recipe. I used Swerve as the sweetener, doubling the amount as you suggested. It was perfect. I had neither glycerin nor vodka on hand, but I did have a small bottle of cinnamon-laced whiskey, so I used that. It worked perfectly, perhaps even kicking the cinnamon flavor up a notch. I have the same ice cream maker as you, so I was especially delighted to find a recipe which would make just the right amount for use with my machine, and also delighted to have so much of the wonderful stuff left to put in the freezer even after I helped myself to a nice serving. I was thinking that with the simple addition of dark cocoa, this recipe might make a delicious Mexican hot chocolate flavor. I may try that next. Thanks again for the recipe. It is divine!
Taryn says
Cinnamon whiskey sounds great! I have a mini in my liquor cabinet I bought for a recipe and never used. I'm going to try it in this! Glad you liked it 😊
Susan says
Have you tried Swerve as the sweetener? I'm wondering if the amount would be the same as other sugar substitutes.
Taryn says
I have not made this with swerve. My sweetener is twice as sweet as sugar. Swerve is equal to sugar so you will need more.
Tanya says
Can you use this as a no-churn version, I don’t have a ice cream maker yet😉? Maybe increase glycerin or vodka?
Taryn says
No, sorry. But you can make popsicles with it. Even with extra glycerin or vodka it will probably freeze too firm to scoop.
Karen M says
I've used several of your recipes, but not any of your ice creams. OMGoodness! This ice cream tops anything and everything! We had an ice cream social at church last night, and I knew if I walked into the church kitchen I'd indulge in something I really didn't need. So I went searching for something to take with me and landed on this one. I made the ice cream without the cream cheese ribbon (which next time I will absolutely do) and had to use cashew milk for the almond milk and to also make up the needed volume for lacking about 1/2 of a cup of heavy cream. (We live out in the country and needed to use what I had.) Just finished off the container I left here for my snack today. Believe me, I was counting the hours until I could grab it out of the freezer. I might or might not have been moaning as I ate it! Thanks for such a great recipe! On to more ice cream recipes (after I go to the store 😉 )
Taryn says
Thank you for taking the time to come back and comment! I do love ice cream. I'm glad you liked this one too 😀
Cara says
Hi! This looks amazing!! I was wondering do you think you could substitute coconut milk instead of almond milk? My son is allergic to nuts. Thanks!!
Taryn says
Yes. I'd use the carton variety since the flavor is milder.
Barb says
What is the glycerin for is it necessary or is there a substitute
Taryn says
The glycerin helps the ice cream to stay scoopable in the freezer. If you don’t mind letting the ice cream sit out at room temperature for about half an hour before scooping you can omit the glycerin. I've seen some recipes use a little vodka instead but I haven't tried it.
Erica says
The vodka does help! I have been using 2 tablespoons brandy in my vanilla sugar free ice cream and it's perfect. The vodka leaves a weird taste, but oddly enough, the brandy doesn't.
Dolly Ferrier says
Thank you for the recipe. Was wondering if you can tell us how many carbs are in this recipe?
Taryn says
Hi Dolly, I just added in a nutrition box. A 1/2 cup serving is 4 carbs. Hope that helps!