Mexican Cinnamon Ice Cream Recipe — Creamy Helado de Canela

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 the essence of Mexican sweetness—simple, soulful, and unforgettable.

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

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In Mexican kitchens, canela is the ingredient that turns everyday dishes into something memorable. Its warm, floral aroma perfumes dulce de calabaza, enhances café de olla, and elevates simple sweets. If you enjoy celebrating Mexican flavors, this homemade cinnamon ice cream is a must-try.

This July, canela is the focus of our seasonal challenge—there’s no better time to churn a batch of this dreamy cinnamon ice cream and join the fun.

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Why You’ll Love This Mexican Cinnamon Ice Cream

• Authentic flavor: Made with whole canela sticks for a true Mexican dessert profile.
• Creamy texture: A custard-style base gives it a rich, smooth mouthfeel.
• Perfect pairing: Great with fruit crumbles, capirotada, or as a cool finish to warm churros.
• Make-ahead magic: Steep the custard overnight for deeper flavor, then freeze until scoopable.
• No ice cream maker needed: You can achieve excellent results with just a whisk or an electric mixer.
• Family favorite: A dessert that brings people together and evokes homey memories.

Ingredients & Why They Matter in Mexican Cooking

• Heavy cream: Provides the luxuriously creamy texture found in traditional heladerías.
• Whole milk: Balances richness and keeps the custard smooth.
• Granulated sugar: Sweetens and highlights the warm spices.
• Canela (Ceylon cinnamon) sticks: Milder and more floral than cassia, canela is central to many Mexican sweets.
• Kosher salt: Amplifies flavors and makes the cinnamon pop.
• Large egg yolks: Create the silky custard base that gives homemade ice cream its decadent body.

How to Make Mexican Cinnamon Ice Cream

Begin by preparing an ice bath: fill a large bowl halfway with ice and water. This cools the custard quickly and stops any further cooking.

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 kitchen will fill with a warm, inviting aroma.

While the milk heats, whisk the egg yolks in a separate bowl until foamy and pale, about three minutes. This step helps ensure a silky custard.

Remove the milk mixture from heat. Temper the yolks by slowly adding about a cup of the hot milk to them while whisking constantly. Return the mixture to the saucepan and cook over medium-low, stirring continuously until the custard 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 to the custard, and set the bowl in the ice bath. Stir occasionally and chill for 10–15 minutes.

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

The next day, remove the cinnamon sticks and churn the custard in an ice cream maker according to the manufacturer’s instructions. If you like a stronger cinnamon note, grate a little fresh canela or ground cinnamon into the base as it thickens and taste to adjust.

Transfer the churned ice cream to a loaf pan or freezer-safe container, cover, and freeze 4–6 hours or preferably overnight for a firm, scoopable texture.

No Ice Cream Maker? No Problem

If you don’t have an ice cream machine, you can still make this recipe. After chilling the custard overnight, place it in a metal bowl that fits into a larger bowl filled with ice and rock or kosher salt. Whisk vigorously by hand or with an electric mixer until the custard is thick and fluffy—this can take about 10 minutes. If needed, chill the bowl in the freezer briefly and continue whipping until you reach a soft-serve consistency.

Transfer to a freezer-safe container and freeze at least 4 hours or overnight. The result will be a creamy homemade cinnamon ice cream without special equipment.

Planning Ahead: The Secret to Authentic Mexican Flavor

This recipe rewards patience. Steeping the custard in the fridge overnight and allowing the churned ice cream to set overnight produces the best flavor and texture. Taste as it chills and grate in a touch more cinnamon if you want a stronger aroma. Store in an airtight container or press wax paper directly onto the surface to minimize ice crystals.

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Join the July Canela Challenge!

Celebrate canela by making this cinnamon ice cream or any canela-based recipe. Share a photo and leave a review for a chance to win a prize. Cooking with canela is a lovely way to honor Mexican flavors—experiment with extra grated cinnamon, add favorite mix-ins, and share your memories.

Share your creations and tips in the comments below. ¡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 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 savor spoonfuls straight from the freezer, this cinnamon ice cream captures that soulful Mexican sweetness.

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 vigorously in a large bowl until foamy and light in color, about 3 minutes. Remove the cream mixture from heat and slowly whisk about 1 cup into the yolks 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 to the custard and place the bowl in the ice bath to cool for 10–15 minutes, stirring occasionally.
5. Cover and refrigerate overnight. Remove the canela and churn in an ice cream maker according to the manufacturer’s instructions, then freeze for 4–6 hours or overnight for best texture.

Notes

1. Without an ice cream maker: Whisk the chilled custard by hand or with an electric mixer until thick and fluffy (about 10 minutes), then freeze in a container.
2. Storage: Keep airtight in the coldest part of the freezer. Best enjoyed within 1–2 weeks for peak flavor.
3. Make-ahead: Steeping overnight enhances the cinnamon aroma—don’t rush it.
4. Why canela? Ceylon cinnamon offers a delicate, floral warmth. Cassia is a bolder substitute if canela isn’t available.

Nutrition Information:

Yield: 6

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