You know that cozy cinnamon warmth that usually comes with a mug of something hot? This ice cream flips the script—cool, creamy, and kissed with just enough spice to make it feel indulgent and nostalgic.
It’s sugar-free. It’s keto. It’s full-fat, custard-style comfort without the custard fuss.
And best of all? No eggs, no stovetop. Just whisk, churn, and freeze.
💡 Why This One Works So Well
This isn’t one of those icy, gritty “healthy” ice creams. This is legit creamy:
- Heavy cream + almond milk = rich texture without excess carbs.
- Glycerine (optional but magical) = prevents it from freezing rock-solid.
- Cinnamon gives warmth and depth—especially good if you’re skipping sweet sauces or toppings.
- No eggs, no heating – just mix, chill, and churn. Minimal effort. Max payoff.
🧾 What I Used (And Why It Worked)
- 2 cups heavy cream – Fat-rich base = creamy texture and slow-melt.
- 1 cup unsweetened almond milk – Lightens it up just enough without sacrificing richness.
- ¾ cup Gentle Sweet (or monk fruit/erythritol blend) – Doesn’t crystalize like stevia blends can. Keeps texture smooth.
- ⅛ tsp mineral salt – Balances flavor and enhances sweetness.
- ½ tsp vanilla extract – Rounds out the cinnamon without overpowering it.
- 1 tbsp glycerine (optional) – Helps keep it scoopable straight from the freezer. Totally worth it.
- 2 tsp ground cinnamon – Bold but balanced. Adds warm, deep flavor without needing nutmeg or cloves.
🔁 Low-Carb Substitutions That Hold Up
| Ingredient | Swap Option | Notes |
|---|---|---|
| Gentle Sweet | Erythritol or Monk Fruit Blend | May need to adjust to ⅔ cup depending on sweetness |
| Almond Milk | Coconut milk (light or full-fat) | Slightly different taste, but still keto |
| Glycerine | Vodka (1 tbsp) or skip it | Helps with texture; optional, but improves scoopability |
⚠️ What Went Sideways (And Why)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Icy texture | Too much almond milk or no glycerine | Stick to the ratios or use vodka/glycerine |
| Cinnamon clumps | Didn’t whisk long enough | Mix well or sift cinnamon in slowly |
| Rock-hard freeze | No churn + no glycerine = brick | Let sit out 10 mins or microwave 10 sec |
| Bland flavor | Used low-sweetness blend or skipped salt | Salt + good sweetener = big difference |
👩🍳 How to Make It (Step-by-Step)
- Whisk all ingredients together in a large bowl until smooth—no cinnamon clumps!
- Pour into ice cream maker and churn according to your machine’s instructions.
- Once it reaches soft-serve texture, transfer to a freezer-safe container.
- Freeze for 2–4 hours if you want it scoopable, or overnight if you prefer it firm.
- Let sit on the counter 5–10 minutes before scooping.
🧠 My Go-To Low-Carb Hacks
- Always sift ground cinnamon if yours tends to clump.
- Pre-chill the base before churning for faster freeze time and smoother texture.
- Use a wide, shallow container to help it freeze evenly and make scooping easier.
- Add crushed pecans or a swirl of keto caramel for next-level vibes.
🧊 Keeping It Keto-Friendly All Week
- Store in an airtight freezer container for up to 2 weeks.
- Add parchment or plastic wrap directly on the surface to prevent ice crystals.
- A little glycerine or a splash of MCT oil helps keep it soft and scoopable.
❓ Keto Cooking What-Ifs (Answered)
Can I make this without an ice cream maker?
Yes—but it won’t be as creamy. Whip the base, freeze in a loaf pan, and stir every 30 mins for 2 hours.
Can I reduce the cream and up the almond milk?
You can, but expect a less creamy and more icy texture.
Will this spike blood sugar?
Nope—not if you use a clean low-glycemic sweetener like erythritol or monk fruit.
What if I hate cinnamon?
Try it with cacao powder or espresso powder for a mocha twist instead.
📊 Full Nutrition Facts – Per 1 Serving (Out of 6)
| Nutrient | Amount |
|---|---|
| Calories | 260 kcal |
| Total Fat | 26 g |
| – Saturated Fat | 16 g |
| Cholesterol | 100 mg |
| Sodium | 40 mg |
| Potassium | 150 mg |
| Total Carbs | 4 g |
| – Fiber | 1 g |
| – Net Carbs | 3 g |
| Protein | 2 g |
| Calcium | 100 mg |
| Iron | 0.2 mg |
Check out More Recipes:
- Sugar-Free Ice Cream – Keto, Creamy, and No Ice Cream Maker Needed
- Low Carb Keto Ice Cream Bars
- Low Carb Keto Protein Ice Cream
Cinnamon Ice Cream – Sugar-Free, Creamy, and Warmly Spiced
Description
A creamy, spiced cinnamon ice cream that’s sugar-free, egg-free, and scoopable straight from the freezer. Rich, cozy, and keto-friendly.
Ingredients
Instructions
- Whisk all ingredients until fully smooth and combined—no clumps.
- Pour into your ice cream maker and churn per manufacturer’s directions.
- Transfer to a freezer-safe container and freeze until set.
- Let sit at room temp for 5–10 minutes before scooping.
- Serve solo, or top with chopped nuts or sugar-free caramel.
Notes
- Glycerine helps prevent rock-hard freezing – If you plan to store this longer than a day or want to scoop straight from the freezer, don’t skip it. If you don’t have glycerine, 1 tbsp of vodka or MCT oil can help a bit too.
- Use a shallow, wide container for freezing – It firms up more evenly and is easier to scoop than a deep container.
- Pre-chill the mix before churning – This shortens churn time and helps create a smoother texture. Just refrigerate the base for 1–2 hours before putting it in the ice cream maker.
