Cinnamon Roll Ice Cream

Cinnamon Roll Ice Cream has the cozy flavor of a cinnamon roll in a cold and creamy Ninja CREAMi treat. The base is made with cream cheese, maple syrup, vanilla, and cinnamon, then a homemade brown sugar cinnamon mixture is added using the Mix-In setting. The cream cheese adds a slight tang that reminds me of cinnamon roll frosting without making the ice cream too rich.

I made this for Veldon’s two boys when they were here, and within minutes, the entire pint was gone. They didn’t save any for their sisters, who were out at the park. I definitely should have made a second batch.

Veldon thought it really did taste like a cinnamon roll, so I baked a batch of biscuit cinnamon rolls for everyone to have with it. It was a bit of cinnamon roll overload, but no one was complaining.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

Cinnamon Ice Cream Base

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• Whole milk: I use whole milk for the best texture.
• Heavy whipping cream: Adds richness and helps the ice cream turn smooth and creamy in the Ninja CREAMi.
• Cream cheese: Softening it first helps it blend smoothly into the base.
• Maple syrup: Adds sweetness and a warm flavor that works especially well with the cinnamon. Pure maple syrup gives this the best flavor.
• Vanilla extract
• Ground cinnamon
• Salt: Just a pinch balances the sweetness and makes the cinnamon and maple flavors stand out.

Cinnamon Roll Mix-In

• Brown sugar
• Maple syrup
• Heavy cream
• Ground cinnamon

How to Make Cinnamon Roll Ice Cream in the Ninja CREAMi

• Step One: Add the whole milk, heavy cream, cream cheese, maple syrup, vanilla extract, cinnamon, and salt to a blender. Blend until smooth and fully combined.
• Step Two: Pour the mixture into a Ninja CREAMi pint container, making sure not to fill past the MAX FILL line. Secure the storage lid and freeze on a level surface for at least 24 hours.

• Step Three: To make the cinnamon roll mix-in, add the brown sugar, maple syrup, heavy cream, and cinnamon to a small saucepan.
• Step Four: Cook over low heat for 1 to 2 minutes, stirring constantly, until the brown sugar has dissolved and the mixture is smooth. Remove from the heat and transfer to a small bowl.

• Step Five: Let the cinnamon roll mix-in cool completely. Cover and refrigerate it while the ice cream base freezes.
• Step Six: Remove the frozen pint from the freezer and take off the storage lid. Place the pint in the Ninja CREAMi outer bowl and process using the Ice Cream setting.
• Step Seven: If the ice cream looks powdery or crumbly after processing, add 1 tablespoon of milk and use the Re-Spin setting.
• Step Eight: Remove the pint from the machine. Drizzle the cooled cinnamon roll mixture over the ice cream.
• Step Nine: Use the Mix-In setting to incorporate the mixture into the ice cream. Scoop and serve immediately.

What I Learned Making This Recipe

• Cool the mix-in completely: A warm cinnamon roll mix-in will start melting the ice cream. I refrigerate it while the pint freezes and stir it before using.
• Soften the cream cheese first: Room-temperature cream cheese blends more smoothly into the base, leaving fewer lumps behind.
• Wait before adding more milk: If the ice cream looks powdery after the first spin, add only 1 tablespoon of milk and Re-Spin. Adding too much can make it softer than you want. It will become more like soft-serve ice cream the more milk you add.
• Freeze the pint on a level surface: This keeps the top even and helps the Ninja CREAMi process it properly.

Variations and Substitutions

• Make it dairy-free: Replace the whole milk with oat milk, the heavy cream with coconut cream, and use dairy-free cream cheese. Coconut cream may add a light coconut flavor.
• Use another milk: You can use 2% milk instead of whole milk, but the ice cream may not be quite as rich and creamy.
• Add some crunch: Chopped pecans or walnuts would be good mixed in with the cinnamon mixture. Keep the pieces fairly small, so they distribute evenly.
• Make it more warmly spiced: Add a small pinch of nutmeg to the base along with the cinnamon. A little goes a long way.

Storage Instructions

• Store the ice cream: Keep leftovers in the Ninja CREAMi pint container, with the lid secured, in the freezer for up to 2 weeks.
• Smooth the top before refreezing: Use a spoon to level the remaining ice cream so it freezes evenly.
• Serve it again: Let the pint sit at room temperature for a few minutes, then process it using the Ice Cream setting. If it still looks crumbly, add a small splash of milk and use Re-Spin.

Ninja CREAMi Ice Cream Recipes

• Peanut Butter Banana Ice Cream
• Carrot Cake Ice Cream

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