Cinnamon Bun Ice Cream

(from Beckshe’s recipe box)

Source: Petitchef

Categories: Ice Cream


  • Carmel Streusel Swirl:
  • 20 caramel candies
  • 2 tbsp butter
  • 1/4 cup heavy cream
  • 1/2 cup finely chopped pecans
  • 1/4 tsp cinnamon
  • Cinnamon Bun Bites:
  • 1 can packaged cinnamon rolls with glaze
  • Salted Caramel Ice Cream
  • 1 1/2 cups sugar, divided
  • 2 1/4 cups heavy cream , divided
  • 1/2 tsp flaky sea salt such as Maldon
  • 1/2 tsp pure vanilla extract
  • 1 cup whole milk
  • 3 large eggs


  1. Place the caramels, butter, and heavy cream in a sauce pan on medium heat and stir until the caramels have melted.

  2. Remove from heat, add the chopped pecans and cinnamon. Stir well and let the swirl come to room temperature.

  3. Preheat toaster oven or conventional oven to 400 degrees F.

  4. Line a baking sheet or toaster oven tray with aluminum foil and spray with butter flavor cooking spray.

  5. Dice the cinnamon rolls into 2" cubes and bake for about 5 minutes (I used my toaster oven) the cubes should still be semi-raw, so keep your eye on them.

  6. ace the bowl in the microwave for about 1 minute at power level 7. They should start to brown a bit more, if they are still too raw add another 40 seconds at power level 5.

  7. Let the cinnamon bun bites come to room temperature, rough chop them and place them in the freezer.

  8. Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.

  9. Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of the caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.

  10. Mean while, bring milk, remaining cup cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.

  11. Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170 degrees F on an instant-read thermometer (do not let it boil). Pour custard through fine-mesh sieve into a large bowl, then stir in cooled caramel.

  12. Chill custard, stirring occasionally, until very cold, 3 to 6 hours

  13. Freeze custard in an ice cream maker according to the manufacturer’s instructions(it will still be quite soft

  14. A couple of minutes before the ice cream is ready add in as much or as little of the the cinnamon bits, and caramel swirl as you like. Transfer to an airtight container and put in freezer to firm up.

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