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Test Kitchen Approved

Cinnamon Vanilla Crunch Ice Cream

Recipe By Amy MacCabe—Savory Spice, South End/Charlotte, NC


1 quart

Prep Time

15 Minutes

Cooking Time

25 Minutes

Recipe By Amy MacCabe—Savory Spice, South End/Charlotte, NC

This super sweet ice cream is refreshing for summer yet decadent enough for a special holiday dessert.

Recipe Notes

Adapted from a Cinnamon Sugar Ice Cream on


For ice cream base:

1 1/4 cups whole milk

1 1/4 cups granulated white sugar

2 1/4 cups heavy cream

1 1/4 cups half and half

For vanilla crunch:

2 Tbsp. butter, softened

Savory Spice ingredients in this recipe

  • Madagascar Vanilla Beans

    Our Madagascar Vanilla Beans are Grade A, the highest quality available. Grade A beans, also called prime or gourmet beans, are pliable and plump w...

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  • Ground Supreme Saigon Cinnamon

    Our Organically Sourced Saigon Cinnamon has consistently been our most popular cinnamon and in part it’s because our customers seek out bold cinnam...

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  • Spiced Vanilla Bean Sugar

    Using our Vanilla Bean Sugar as a base, we add sweet spices for an aromatic, sweet take on this favorite. Use in place of plain white sugar to add ...

    View full details
  • Ugandan Vanilla Beans

    Ugandan vanilla beans are a premium quality. These beans are plump, pliable, succulent, and flavorful. The purchase of these beans supports local f...

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For ice cream base: Bring milk just barely to a boil in a medium saucepan. Add Madagascar Vanilla Beans (sliced lengthwise and seeds scraped), Supreme Saigon Cinnamon, and sugar. Stir until sugar is dissolved. Stir in cream and half and half. Remove from heat and let steep for 20 min. then strain into a clean bowl. Cover and refrigerate until well chilled.

For vanilla crunch: Preheat oven to 350 degrees. Mix Spiced Vanilla Bean Sugar with butter until well combined. Spread sugar mixture evenly on a parchment- or silicone-lined baking sheet. Bake until just crisp, about 15 min.; let cool completely, it will crisp up more as it cools. Break into small pieces and set aside.

To make ice cream: Pour chilled cream mixture into an ice cream maker and process according to manufacturer's instructions until churned and thick. Transfer ice cream to a bowl and fold in cinnamon crunch mixture. Transfer to an airtight storage container and freeze until set, at least 4 hours.