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Cinnamon Swirl Ice Cream

Maria Calvo
Aug 27
5 min read

This homemade Cinnamon Swirl Ice Cream combines a creamy cinnamon-spiced base with a buttery cinnamon ribbon running through every scoop. It has all those warm, cozy cinnamon-roll flavors, but it’s made without refined sugar.


Allulose keeps the ice cream beautifully soft and scoopable, while BochaSweet gives the cinnamon swirl the rich, brown-sugar-style flavor you want in a classic cinnamon filling.


Ingredients


Cinnamon Ice Cream

  • 1 cup half & half

  • 2 cups heavy cream

  • ½ cup allulose

  • 2 Tbsp nonfat milk powder

  • 1 tsp vanilla extract or paste

  • 1 tsp ground cinnamon

  • Pinch fine sea salt

Cinnamon Swirl

  • 3 Tbsp unsalted butter

  • ⅓ cup BochaSweet

  • 1 Tbsp ground cinnamon

  • Pinch fine sea salt

  • 2 Tbsp heavy cream

  • ½ tsp vanilla extract


NOTE: *BochaSweet contains xylitol, which is extremely toxic to dogs, even in small amounts. Keep BochaSweet and foods made with it safely away from pets. If you prefer not to use xylitol, Swerve Brown can be substituted in the cinnamon swirl. See the link under "ingredients we use".

Equipment We Use:




❇️ KitchenAid 7 Quart Bowl-Lift Stand Mixer

❇️ KitchenAid Hand Mixer ❇️ HexClad Hybrid Nonstick Cookware Set

❇️ Spring Chef Ice Cream Scoop


Ingredients We Use

❇️ Whole Earth Allulose Baking Blend

❇️ Anthony's Non-Fat Milk Powder

❇️ Nielsen-Massey Vanilla Bean Paste

❇️ Swerve Brown Sugar Alternative

❇️ Bochasweet Brown Sugar Alternative


(Some links are affiliate links. As an Amazon Associate, we earn from qualifying purchases.)

Instructions


  1. Combine the half & half, heavy cream, allulose, nonfat milk powder, vanilla, cinnamon and salt. Blend until completely combined.

  2. Chill the ice cream base thoroughly.

  3. While the base chills, make the cinnamon swirl. Gently warm the butter, BochaSweet, cinnamon and salt, stirring until melted and smooth.

  4. Stir in the heavy cream and vanilla. Remove from the heat and allow the cinnamon mixture to cool completely.

  5. Churn the chilled ice cream base according to your ice cream maker’s instructions, until it reaches a thick, soft-serve consistency.

  6. Transfer the churned ice cream to a freezer-safe container in layers, drizzling spoonfuls of the cooled cinnamon mixture between each layer.

  7. Gently swirl with a knife or skewer, being careful not to overmix.

  8. Cover and freeze until firm enough to scoop.


Smarter Scoops Tips

Make sure the cinnamon swirl is completely cool before layering it into your freshly churned ice cream. If it’s still warm, it can melt the ice cream around it and muddy that beautiful ribbon.

And go easy when swirling; you want distinct pockets of buttery cinnamon rather than blending it completely into the base.


Why Allulose?

Allulose is my go-to sweetener for homemade ice cream because it does more than replace sugar’s sweetness—it also helps create a softer, more scoopable frozen texture.




FAQs

Ingredients & Sweeteners

What is allulose?

Allulose is a naturally occurring sugar found in small amounts in foods like figs and raisins. It tastes very similar to sugar but isn’t metabolized the same way, which means it has minimal impact on blood sugar. It also helps keep ice cream soft and scoopable straight from the freezer.

Allulose doesn’t just sweeten; it also lowers the freezing point, which helps create a smoother, creamier texture. Traditional sugar does this too, but allulose allows us to get that same scoopable consistency while keeping the overall sugar lower.

Yes, but results will vary. Sweeteners like erythritol or monk fruit blends can work, but they tend to freeze harder and may create a slightly icy or firm texture. If you use traditional sugar, the texture will be great, just with a higher sugar content.

NFMP adds milk solids without extra fat, which improves texture and reduces iciness. It’s one of the simplest ways to get a more professional, creamy result at home.

You can, but it will change the texture. Fat plays a key role in creaminess, so reducing it may result in a firmer or less smooth ice cream. Small adjustments are fine, just expect a slightly different result.

These recipes are designed around dairy for structure and texture. You can experiment with coconut milk or other alternatives, but the results will be different and may require additional adjustments.

No problem. Half & half is mostly a U.S. ingredient, and many international readers won’t see it in stores. In the Smarter Scoops recipes, it’s used to balance richness and milk solids for a creamy texture.


You can easily make your own by combining:

  • 50% heavy cream + 50% whole milk


For example:

  • 1 cup half & half = ½ cup heavy cream + ½ cup whole milk


If you prefer a richer ice cream, you can use a little more cream. If you want a lighter base, use slightly more milk. The recipes are flexible and still work beautifully with small adjustments.


For the best texture, use the highest-quality dairy available to you, ideally organic, grass-fed, or minimally processed when possible.

Texture & Troubleshooting

Why does my ice cream get icy?

This usually comes down to too much water or not enough fat/sweetener balance. Cooking down fruits, using enough sweetener, and including ingredients like cream or NFMP all help reduce iciness.

Both allulose and alcohol lower the freezing point, which can lead to a softer texture. If the ice cream remains too soft after fully freezing, the freezing point has been lowered too much—reduce the alcohol slightly or adjust the allulose in future batches.

Homemade ice cream doesn’t contain stabilizers like store-bought versions, so it softens faster at room temperature. This is completely normal. Serve it straight from the freezer for best results.

A small amount of alcohol lowers the freezing point, which helps keep the ice cream softer and easier to scoop. At this level, it’s used for texture, not flavor.

The ice cream will still work, but it may freeze a bit firmer. You can let it sit at room temperature for a few minutes before scooping.


If you prefer not to use alcohol, there are a few alternatives:

  • MCT oil – A small amount can help soften the texture and improve scoopability.

  • Xanthan gum – A very small pinch (about 1/16–⅛ tsp) can help improve texture and reduce iciness.

  • Vegetable glycerin – This may help with softness, but I haven’t tested it in these recipes. If you choose to use it, look for a high-quality, non-GMO or organic option and use sparingly.


The goal is simply to help control how firm the ice cream freezes while keeping the texture smooth and scoopable.

Cooking fruit reduces excess water and concentrates the flavor. This helps prevent an icy texture and gives you a richer, more balanced final result.

Method & Storage

Do I need an ice cream machine?

An ice cream machine gives the best texture, but you can make a no-churn version by freezing the mixture in a shallow container and stirring every 30–60 minutes until set. The texture will be slightly different, but still enjoyable.

For the best texture, enjoy within 1–2 weeks. It’s still safe after that, but may become firmer over time.

These recipes are developed for traditional churned ice cream. If using a Ninja Creami, you’ll typically divide the base into smaller containers and freeze it solid before processing. Results may vary slightly due to the different method.

Our Approach

Our philosophy on flexibility

These recipes are designed to balance flavor, texture, and better ingredients, without overcomplicating the process. We prioritize clean, high-quality ingredients whenever possible, and often use allulose to help create a smooth, scoopable texture without the typical sugar spike or crash.


You can adjust sweetness, swap ingredients, and use what you have on hand.

The goal isn’t perfection, it’s creating something you enjoy, in a way that fits your lifestyle.


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