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The original was posted on /r/icecreamery by /u/flyingmusic on 2024-10-01 20:14:24+00:00.

Based off of Dana Cree’s Donut Ice Cream recipe, I made cinnamon roll ice cream and included a cream cheese frosting. It turned out great. Super scoop-able when well frozen and the taste was amazing.

Base

• 200g sugar
• 1g stabilizer
• 475g Whole Milk
• 8g Cinnamon
• 500g heavy cream (divided 250/250)
• 50g Glucose (Kero)
• 1pinch of salt
• 100g Cinnamon Roll
• 6g vanilla extract (1 tsp)

FROSTING

• 0.25cup unsalted butter (1 stick) softened
• 8oz Cream Cheese - softened
• 4cup Powdered Sugar

Directions:

1. Mix granulated sugar and stabilizer in a medium saucepan.
2. Place the cream, milk, salt, and glucose to the saucepan over medium-high heat and cook, whisking occasionally to discourage the milk from scorching, until it comes to a boil.
3. Add the donut to the dairy, breaking it up with a whisk while you stir it in. Reduce the heat and cook at a low simmer for 2 minutes, whisking occasionally to help break up the donut.
4. Blend the base using using standard or immersion blender, blend until very smooth.
5. Strain through sieve.
6. Cool the mixture in ice bath or refridgerator (overnight or 4 hr min).
7. Add vanilla
8. Churn ice cream using standard settings.
9. While base is churning, put butter, cream cheese and vanilla in mixer and beat until creamy, slowly adding powdered sugar to taste (2-4 cubs total)
10. Put churned ice cream into container, alternating ice cream and cream cheese frosting (can use piping bag for easier layering).