This is a simple, but delicious creamy ice–cream and the ingredients have been kept to a minimum.

Cinnamon ice-cream
Cinnamon ice-cream and lemon basil sorbet
Servings:Servings: 7 - Makes 600 ml of ice cream
Calories per serving:408
Ready in:2 hours
Prep. time:2 hours
Cook time:None
Recipe author:JuliaBalbilla
First published:12th April 2013

Best recipe review

An acquired taste..

3.1/5 I've not managed yet. 🤔



Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. If you are using an ice-cream maker, follow the manufacturer’s instructions.
  2. To make by hand, place all of the ingredients in a container and mix well.
  3. Place it in the freezer and every half-hour so, remove from freezer and mix again.
  4. Repeat this process until the ice-cream is at the desired consistency.

Serving suggestions

Serve with fruit salad or basboosa. Also goes well with sorbets and apple pie.


Add a few drops of orange flower water if desired.

How to prevent home made ice cream from freezing solid in the freezer

Home made ice cream is usually reasonably soft and 'scoopable' straight out of the ice cream maker, but once it is placed in the freezer for more than a few hours it becomes a solid block of ice, effectively.

Unfortunately without using artificial additives it is not generally possible to keep it soft once you freeze it. I have tried many suggestions and they all fail miserably, apart from this one!

Place the hard-frozen ice cream in your refrigerator for 2 to 3 hours before you want to use it and re-freeze it immediately you have scooped out what you need.

Admittedly this does require some planning ahead, but it does mean you'll have usable ice-cream. --JuliaBalbilla 09:39, 6 February 2009 (UTC)--

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