Sugar-Free Cinnamon Ice Cream

Indulge in the creamy, dreamy goodness of homemade Sugar-Free Cinnamon Ice Cream, a delightful twist on a classic frozen treat. This recipe combines the richness of heavy cream and whole milk with the warmth of ground cinnamon, all sweetened naturally with your favorite sugar substitute like erythritol or monk fruit. Perfectly velvety thanks to a custard base made with egg yolks, this ice cream achieves a decadent texture without added sugar. Vanilla extract enhances the flavor, while a pinch of salt balances the sweetness for a truly satisfying dessert. Best of all, it’s easy to make with just 20 minutes of hands-on prep time, and the results are worth the wait. Whether you serve it in a cone or a bowl, this sugar-free, keto-friendly cinnamon ice cream is ideal for those looking for a healthier alternative to traditional desserts.

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 cups Heavy cream
• 1 cup Whole milk
• 0.75 cup Granulated sugar substitute (like erythritol or monk fruit sweetener)
• 2 teaspoons Ground cinnamon
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 4 large Egg yolks

Directions

Step 1

In a medium saucepan over medium heat, combine the heavy cream, whole milk, and granulated sugar substitute. Stir frequently until the mixture begins to steam but does not boil.

Step 2

In a separate bowl, whisk together the egg yolks until they are light and slightly thickened.

Step 3

Temper the egg yolks by gradually adding about 1/2 cup of the hot cream mixture to the yolks, whisking constantly.

Step 4

Slowly pour the tempered egg yolks back into the saucepan with the remaining cream mixture, stirring constantly.

Step 5

Reduce the heat to low and continue to cook the mixture, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon.

Step 6

Remove the saucepan from the heat and stir in the ground cinnamon, vanilla extract, and salt until well combined.

Step 7

Transfer the custard to a bowl and cover the surface with plastic wrap to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight until completely chilled.

Step 8

Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions, typically about 20 minutes or until it reaches a soft-serve consistency.

Step 9

Transfer the churned ice cream into an airtight container and freeze for an additional 2 hours or until firm.

Step 10

Serve the sugar-free cinnamon ice cream in bowls or cones and enjoy!

Nutrition Facts

Serving size	(980.4g)

Amount per serving	% Daily Value*
Calories	1993.7

Total Fat 185.9g	0%
Saturated Fat 107.0g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1247.3mg	0%
Sodium 874.0mg	0%
Total Carbohydrate 196.0g	0%
Dietary Fiber 2.8g	0%
Total Sugars 12.8g
Protein 19.0g	0%

Vitamin D 180.6IU	0%
Calcium 444.4mg	0%
Iron 2.3mg	0%
Potassium 471.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.0%

Protein: 3.0%

Carbs: 31.0%