Mexican Cinnamon Ice Cream Recipe — Creamy Horchata-Style Ice Cream

This isn’t just any ice cream. It’s a tribute to the heart of Mexican desserts, where canela (Ceylon cinnamon) shines. Whether you serve it in a churros ice cream sandwich, pair it with sweet empanadas, or sneak spoonfuls straight from the freezer, this cinnamon ice cream recipe captures Mexican sweetness—simple, soulful, and unforgettable.

I originally published this recipe in 2012 and have since added new photos, a video tutorial, and additional tips to help you succeed.

In many Mexican kitchens, canela elevates everyday recipes into something memorable. Its gentle warmth flavors dulce de calabaza, perfumes café de olla, and lends a floral note to traditional sweets. If you enjoy celebrating Mexican ingredients, this homemade cinnamon ice cream is an elegant and comforting way to highlight canela.

This July, canela is the star of the ¡Hola! Jalapeño Challenge Ingredient, so it’s a perfect moment to churn up a batch of this creamy cinnamon ice cream and take part.

Why You’ll Love This Mexican Cinnamon Ice Cream

• Authentic flavor: Made with real canela sticks for a true Mexican profile.
• Creamy texture: A custard-style base yields a rich, smooth mouthfeel.
• Versatile pairing: Excellent with fruit crumbles, capirotada, or warm churros.
• Make-ahead advantage: Steeping the custard overnight deepens the flavor.
• No machine required: The recipe includes a reliable hand-whip method.
• Family favorite: A comforting dessert that brings people together.

Ingredients & Why They Matter in Mexican Cooking

• Heavy cream: Creates the rich, velvety base typical of premium helados.
• Whole milk: Balances the cream for a well-rounded texture.
• Granulated sugar: Sweetens while letting the canela shine.
• Canela (Ceylon cinnamon) sticks: Softer and more floral than cassia; the traditional choice for Mexican desserts.
• Kosher salt: Enhances flavor and makes the cinnamon pop.
• Large egg yolks: Build a custard base that is silky and satisfying, similar to natillas or flan.

How to Make Mexican Cinnamon Ice Cream

Start by preparing an ice bath: fill a large bowl halfway with ice and water to cool the custard quickly once it’s cooked. This prevents overcooking and helps preserve a silky texture.

In a large saucepan, combine heavy cream, whole milk, sugar, canela sticks, and salt. Heat over medium until it reaches a gentle simmer, stirring occasionally. As the sugar dissolves and the canela infuses, the mixture will release the warm, floral aroma that defines this ice cream.

While the milk heats, whisk the egg yolks in a bowl until foamy and lighter in color, about three minutes. Temper the yolks by slowly streaming about a cup of the hot milk into them while whisking constantly to avoid curdling. Return the tempered mixture to the saucepan and cook over medium-low, stirring continuously, until the custard thickens and coats the back of a spoon. Do not let it boil.

Strain the custard through a fine-mesh sieve into a heatproof bowl. Return the canela sticks to the bowl to continue infusing while it cools. Nestle the bowl in the ice bath and stir occasionally until the custard is noticeably cooler, about 10–15 minutes.

Cover the surface with plastic wrap pressed directly onto the custard and refrigerate overnight. This slow steep develops a deep, authentic canela flavor.

The next day, remove the cinnamon sticks and churn the chilled custard in an ice cream maker following the manufacturer’s instructions. As it thickens, taste and adjust: grate a little fresh ground canela or cinnamon into the base if you want a brighter, more assertive spice note. Transfer the churned ice cream to a loaf pan or freezer container, press a piece of parchment or plastic wrap onto the surface, and freeze 4–6 hours or overnight for best texture.

No Ice Cream Maker? No Problem

If you don’t have an ice cream machine, use the hand-whip method. After chilling the custard overnight, place it in a metal bowl set inside a larger bowl filled with ice and rock salt. Whisk vigorously by hand or use an electric mixer until the mixture thickens and becomes soft-serve in texture. This can take about 10 minutes of steady whipping; short freezes in between help if things warm up. Transfer to a freezer-safe container and freeze 4 hours or overnight to firm up.

Planning Ahead: The Secret to Authentic Mexican Flavor

This recipe rewards patience. Steeping the custard overnight lets the canela fully infuse, and an extra night in the freezer improves texture. Taste as you go and grate a little more canela into the base if you want stronger spice. Store finished ice cream in an airtight container or press wax paper directly onto the surface to reduce ice crystals.

Join the July Canela Challenge!

Canela is the featured ingredient this month. To enter: make this cinnamon ice cream or another canela recipe, photograph your creation, leave a review, and submit your entry for a chance to win a $150 prize. Cooking with canela is a lovely way to share tradition and creativity—grate extra cinnamon, add mix-ins, and make it your own. ¡Suerte y buen provecho!

More Ways To Cook With Canela

• Mexican Avena (cinnamon-spiced oatmeal)
• Candied Pumpkin Tart
• Atole de Arroz (warm cinnamon rice drink)
• Manchamantel mole sauce (pineapple chipotle mole)

Helado de Canela {Mexican Cinnamon Ice Cream Recipe}

Yield:
6 servings (1 pint)

Prep Time:
10 minutes

Cook Time:
20 minutes

Steeping & Freezing Time:
2 days

Total Time:
2 days 30 minutes

This ice cream showcases canela’s warm, floral character. It’s perfect on its own or as an accompaniment to many Mexican desserts.

Ingredients

• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 1 cup granulated sugar
• 2 (6-inch) sticks canela (Ceylon cinnamon) or regular cinnamon sticks
• 1/2 teaspoon kosher salt
• 4 large egg yolks

Instructions

1. Fill a large bowl halfway with ice and water and set aside. Combine cream, milk, sugar, canela sticks, and salt in a saucepan and bring to a simmer over medium heat, stirring until the sugar dissolves, about 5 minutes.
2. Whisk egg yolks until foamy and lighter in color, about 3 minutes. Remove the milk mixture from heat and slowly pour about 1 cup into the yolks while whisking constantly to temper.
3. Return the mixture to the saucepan and cook over medium-low, stirring constantly, until the custard coats the back of a spoon, about 5 minutes. Do not boil.
4. Remove from heat and strain into a heatproof bowl. Return the canela sticks to the bowl and place it in the ice water, chilling 10–15 minutes while stirring occasionally.
5. Cover and refrigerate overnight. Remove canela and freeze in an ice cream maker according to the manufacturer’s directions. Most machines don’t freeze completely; allow 4–6 hours in the freezer to firm, or overnight.

Notes

1. Without a machine: Whip the chilled custard by hand or with an electric mixer until thick and fluffy, about 10 minutes, then freeze.
2. Storage: Keep in an airtight container in the coldest part of your freezer; best within 1–2 weeks.
3. Make-ahead: Steeping overnight deepens the flavor; patience improves results.
4. Why canela? Ceylon cinnamon offers a milder, floral warmth traditional in Mexican desserts; cassia is a bolder substitute if needed.

Recommended Products

• Anolon Stainless Steel Sauce Pan with Lid, 3.5 Quart
• Large 4-Quart Glass Mixing Bowl
• CEYLON True ALBA Cinnamon (Canela Ceilan) | 5″ Long Sticks

Nutrition Information:

Yield: 6

Amount Per Serving:
Calories: 0Total Fat: 0g

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