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Kate Ramos

Helado de Canela {Mexican Cinnamon Ice Cream Recipe}

This isn’t just any ice cream. It’s a tribute to the heart of Mexican desserts, where canela (Ceylon cinnamon) shines. Whether you’re serving it in a churros ice cream sandwich, pairing it with sweet empanadas, or just sneaking spoonfuls straight from the freezer, this cinnamon ice cream recipe captures the essence of Mexican sweetness—simple, soulful, and unforgettable.
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Prep Time 10 minutes
Cook Time 20 minutes
Steeping & Freezing Time 2 days
Total Time 2 days 30 minutes
Servings: 6 servings (1 pint)
Course: Dessert
Cuisine: Mexican
Ingredients Equipment Method Video Notes

Ingredients
  

Equipment

Method
 

  1. Fill a large bowl halfway with ice and water and set aside. Combine 1 1/2 cups cream, 1 1/2 cup milk, 1 cup sugar, 2 sticks canela, and 1/2 teaspoon salt in a large saucepan and bring to a simmer over medium heat. Simmer, stirring occasionally until sugar is dissolved, about 5 minutes.
  2. Whisk 4 egg yolks vigorously in a large bowl until foamy and light in color, about 3 minutes. Remove cream mixture from heat and slowly pour about 1 cup into the yolks, whisking constantly.
  3. Pour cream-egg mixture back into the saucepan and cook over medium heat stirring constantly, until custard coats the back of the spoon, about 5 minutes. Do not let it boil.
  4. Remove custard from the heat and strain in to a large heatproof bowl. Remove canela from the strainer and return to custard. Place the bowl of custard into the bowl of ice water and chill 10-15 minutes, stirring occasionally.
  5. Once the custard is cool, cover and place in the refrigerator overnight. Remove canela and freeze mixture in an ice cream maker according to the manufacturer's instructions. Most ice cream makers do not freeze the ice cream completely and it will need 4 to 6 hours in the freezer to harden, but best if left overnight.

Video

Notes

  1. How To Make Ice Cream Without A Ice Cream Maker: Whip the custard with a whisk (or an electric mixer) until it is thick and fluffy. Be patient this will take about 10 minutes of constant whipping to get soft serve consistency. See post for more details.
  2. Storage Tip: Store in an airtight container in the coldest part of your freezer. Homemade ice cream is best enjoyed within 1–2 weeks for peak flavor and texture.
  3. Make-Ahead Magic: This recipe is best when given time to develop its flavor. Steeping the cinnamon overnight creates a truly aromatic ice cream. Don’t rush the chilling or freezing steps—patience makes all the difference!
  4. Why Use Canela? Canela (Ceylon cinnamon) is milder and sweeter than the more common Cassia cinnamon. It gives this ice cream a delicate, floral warmth that’s signature to Mexican desserts. If you can’t find canela, regular cinnamon sticks work too—just know the flavor will be a bit bolder.

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