Cinnamon Honey Ice Cream

Fresh cream is in season (don’t think of cream as a seasonal food? check out this post For the Love of Fresh Cream), and we’re making a lot of ice cream in our home.   It’s so simple to make, plus it helps me to get all those good fat soluble vitamins into my toddler’s body.   The ice cream we make is very much a raw food: raw milk, raw cream, raw egg yolks and raw honey comprise the basis for all the ice creams we make and each of those foods can be powerfully nourishing.   Indeed eggs are one of my Top 10 Nutritional Powerhouses.

This ice cream should be made from the freshest cream you can find and, preferably, raw.   Pastuerized cream tastes … well … cooked.   I like to serve this ice cream with wild apricot sauce which accompanies the cinnamon particularly well.

cinnamon honey ice cream

By Jenny Published: June 3, 2009

    Fresh cream is in season (don't think of cream as a seasonal food? check out this post For the Love of Fresh Cream), and we're making …


    • 1 Quart Fresh Cream
    • 2 cups Fresh Whole Milk
    • 4 Raw Egg Yolks
    • 1/2 cup Raw Honey
    • 1 Tbsp Ground Cinnamon


    1. Whisk together cream, milk, egg yolks and honey until the honey thoroughly incorporated into the cream and eggs.
    2. Stir in the cinnamon.
    3. Proceed according to your ice cream maker’s instructions.

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    What people are saying

    1. Jenny says

      That’s a good question. I keep meaning to make coconut milk ice cream, but I’ve never gotten around to it. Maybe this weekend. I bet it would work nicely though.

    2. says

      That is so funny. I just make something very similar to this last night with our goat milk. Of course we didn’t have any goat cream so I didn’t think it was possible but with an extra egg yolk it turned out great! Next time I will add the cinnamon like you suggested. Looks great! Ours was outstanding!

      Check out Christy’s last post: Herbal Lesson #4 – Plantain.

    3. says

      Hm looks so good- I HAVE to do this ice cream this weekend.
      Just harvested 50 pounds honey this monday 😉

      I´ll return to you with my story later this weekend :)

      Check out Henriette’s last post: Asparges.

    4. Taryn says

      So.. where does one get their hands on a wild apricot?

      This ice cream looks so yummy, if only I could get my hands on some raw milk.

    5. Jenny says

      Taryn – Wild apricots are the best! They’re tiny too (about the size of a cherry). We get ours at the farmers market in July. The apricots I used to make this sauce I canned last year in a mild honey syrup.

    6. Jessie says

      I made this recipe for a Bible study group & we really enjoyed it. I think the ice cream was more “fluffy” than others that I made – therefore lighter & we enjoyed it a lot.

      I think that I may try it with more cinnamon in it. I totally love cinnamon ice cream & am quite partial to it. :)

    7. Becka says

      This sounds wonderful! I’ve been getting raw milk for about 8 months now. It comes with the cream on top. I skim most of it off, purposely leaving a good bit in the milk, and save it separately in the fridge. I make butter with it sometimes, which is pretty good, but kind of a pain. I’ve been on the lookout for more recipes for the cream. I don’t have an ice-cream maker, but I will try this recipe anyway. It’s just too good to pass up! I wonder if I should whip the cream first before adding the other ingredients…

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