Cinnamon Toast Ice Cream With Toasted Crumble

Imperial July 10, 2026July 10, 2026

Quick Recipe Version (TL;DR)

Yield: 1 quart, about 8 servings
Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 9 hours 10 minutes, including chilling and freezing

Quick Ingredients

Vanilla custard base: 2 cups heavy cream, 1 cup whole milk, 2/3 cup granulated sugar, 5 large egg yolks, 1/4 teaspoon fine salt, 1 tablespoon vanilla extract
Cinnamon-sugar swirl: 1/2 cup packed light brown sugar, 3 tablespoons unsalted butter, 2 tablespoons heavy cream, 1 tablespoon light corn syrup, 2 teaspoons ground cinnamon, 1/8 teaspoon fine salt, 1/2 teaspoon vanilla extract
Toasted bread crumble: 3 ounces brioche or soft white bread, cut into 1/2-inch cubes, 3 tablespoons unsalted butter, melted, 2 tablespoons granulated sugar, 1 tablespoon packed light brown sugar, 1 teaspoon ground cinnamon, 1/8 teaspoon fine salt

Do This

1. Freeze your ice cream maker bowl for at least 24 hours if your machine requires it.
2. Bake buttered cinnamon-sugar bread cubes at 325°F for 20 to 24 minutes, then cool completely.
3. Simmer brown sugar, butter, cream, corn syrup, cinnamon, and salt for 2 minutes to make the swirl; stir in vanilla and cool.
4. Make the custard by heating cream, milk, and sugar, tempering in egg yolks, and cooking to 170°F to 175°F.
5. Strain, add vanilla, chill the custard for at least 4 hours, then churn for 20 to 25 minutes.
6. Layer churned ice cream with cinnamon swirl and bread crumble in a freezer-safe container.
7. Freeze for at least 4 hours before scooping.

Why You’ll Love This Recipe

It tastes like buttery cinnamon toast in ice cream form. Creamy vanilla custard, warm cinnamon, brown sugar, and toasted bread make every scoop nostalgic and special.
The textures are wonderful. You get silky ice cream, soft ribbons of cinnamon-sugar swirl, and crisp little toast crumbles folded throughout.
It is homemade but very doable. The steps are simple, and each component can be made ahead so churning day feels easy.
It is impressive without being fussy. Serve it in cones, bowls, or over apple pie, peach cobbler, waffles, or warm bread pudding.

Grocery List

Produce: None required for the ice cream; optional fresh berries or thin apple slices for serving
Dairy: Heavy cream, whole milk, unsalted butter, large eggs
Pantry: Granulated sugar, light brown sugar, light corn syrup, ground cinnamon, fine salt, vanilla extract, brioche or soft white bread

Full Ingredients

For the Vanilla Custard Base

2 cups heavy cream
1 cup whole milk
2/3 cup granulated sugar, divided
5 large egg yolks
1/4 teaspoon fine salt
1 tablespoon pure vanilla extract

For the Cinnamon-Sugar Swirl

1/2 cup packed light brown sugar
3 tablespoons unsalted butter
2 tablespoons heavy cream
1 tablespoon light corn syrup
2 teaspoons ground cinnamon
1/8 teaspoon fine salt
1/2 teaspoon pure vanilla extract

For the Crisp Toasted Bread Crumble

3 ounces brioche, challah, or soft white sandwich bread, cut into 1/2-inch cubes, about 2 heaping cups
3 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 tablespoon packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon fine salt

Optional Serving Ideas

Extra cinnamon-sugar for sprinkling
Warm caramel sauce
Thin buttered toast triangles for garnish
Apple pie, peach cobbler, waffles, or pancakes

Cinnamon Toast Ice Cream With Toasted Crumble – Closeup

Step-by-Step Instructions

Step 1: Prepare the ice cream equipment

If your ice cream maker uses a freezer bowl, freeze it for at least 24 hours before churning. Set out a 1-quart freezer-safe container with a lid. For the neatest swirls, chill the container in the freezer while you prepare the recipe.

Have a fine-mesh strainer, medium saucepan, whisk, heatproof bowl, instant-read thermometer, and parchment-lined baking sheet ready. Ice cream moves smoothly when everything is within reach.

Step 2: Make the crisp cinnamon toast crumble

Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper. Place the 1/2-inch bread cubes in a medium bowl. Drizzle with 3 tablespoons melted unsalted butter and toss gently until the bread is evenly coated.

In a small bowl, stir together 2 tablespoons granulated sugar, 1 tablespoon packed light brown sugar, 1 teaspoon ground cinnamon, and 1/8 teaspoon fine salt. Sprinkle this mixture over the buttered bread cubes and toss until every piece looks lightly coated.

Spread the cubes in a single layer on the prepared baking sheet. Bake for 20 to 24 minutes, stirring once halfway through, until the pieces are golden brown, dry to the touch, and crisp at the edges. Let them cool completely on the pan. They will crisp more as they cool.

Step 3: Cook the cinnamon-sugar swirl

In a small saucepan, combine 1/2 cup packed light brown sugar, 3 tablespoons unsalted butter, 2 tablespoons heavy cream, 1 tablespoon light corn syrup, 2 teaspoons ground cinnamon, and 1/8 teaspoon fine salt. Place over medium-low heat and stir until the butter melts and the mixture becomes smooth.

Bring the mixture to a gentle simmer. Cook for 2 minutes, stirring often, until glossy and slightly thickened. Remove from the heat and stir in 1/2 teaspoon vanilla extract. Pour into a small heatproof bowl and let cool to room temperature. The swirl should be thick and spoonable, not hot, when layered into the ice cream.

Step 4: Heat the cream, milk, and sugar

In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 1/3 cup of the granulated sugar, and 1/4 teaspoon fine salt. Warm over medium heat, stirring occasionally, until the mixture is steaming and small bubbles appear around the edges. Do not boil.

While the dairy heats, place the 5 large egg yolks in a medium heatproof bowl. Add the remaining 1/3 cup granulated sugar and whisk for 1 to 2 minutes, until the yolks look slightly lighter and smoother.

Step 5: Temper the yolks and cook the custard

Slowly ladle about 1 cup of the hot cream mixture into the egg yolks while whisking constantly. This gently warms the yolks so they do not scramble. Pour the warmed yolk mixture back into the saucepan, whisking as you add it.

Cook over medium-low heat, stirring constantly with a heatproof spatula, until the custard reaches 170°F to 175°F on an instant-read thermometer and lightly coats the back of the spatula. This usually takes 6 to 9 minutes. Do not let it boil; if it starts steaming aggressively, lower the heat.

Step 6: Strain, flavor, and chill the custard

Immediately pour the custard through a fine-mesh strainer into a clean bowl. Stir in 1 tablespoon vanilla extract. Let the custard cool at room temperature for 20 minutes, stirring occasionally so steam can escape.

Press a piece of plastic wrap directly onto the surface of the custard or cover the bowl tightly. Refrigerate for at least 4 hours, or until the custard is very cold, ideally 38°F to 40°F. For the smoothest texture and best flavor, chill overnight.

Step 7: Churn the ice cream

Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s directions. Most home machines take 20 to 25 minutes. The ice cream is ready when it looks like thick soft serve and pulls away slightly from the sides of the bowl.

Do not add the bread crumble at the beginning of churning; adding it too early can make it soften quickly. You will fold and layer it in after churning for the best crisp texture.

Step 8: Layer in the swirl and toasted bread crumble

Spoon one-third of the churned ice cream into the chilled freezer-safe container. Drizzle with about one-third of the cinnamon-sugar swirl, then scatter with one-third of the cooled toasted bread crumble. Repeat with two more layers of ice cream, swirl, and crumble.

Use a butter knife or small offset spatula to make 2 or 3 gentle figure-eight motions through the container. Keep the mixing light so you get distinct cinnamon ribbons rather than fully blending the swirl into the base.

Step 9: Freeze until scoopable

Press parchment paper or plastic wrap directly onto the surface of the ice cream, then cover with the lid. Freeze for at least 4 hours, or until firm enough to scoop. For easier serving, let the ice cream sit at room temperature for 5 to 8 minutes before scooping.

Pro Tips

Use an instant-read thermometer for the custard. Pull it from the heat at 170°F to 175°F. Above 180°F, the yolks can curdle and the texture may turn grainy.
Cool every component before assembling. Warm swirl or warm crumbs can melt the churned ice cream and make the texture icy.
Toast the bread until truly dry. The crumble should be crisp all the way through before it goes into the ice cream. Soft bread will become chewy in the freezer.
Layer instead of overmixing. Gentle layering gives you beautiful cinnamon-sugar ribbons and pockets of buttery toast crumble.
For extra cinnamon toast flavor, use brioche or challah. Their buttery richness makes the crumble taste especially close to classic cinnamon toast.

Variations

Brown Butter Cinnamon Toast Ice Cream: Brown the butter for the swirl and crumble before using it. Cook it until the milk solids turn golden and smell nutty, then measure and proceed.
Maple Cinnamon Toast Ice Cream: Replace the light corn syrup in the swirl with 1 tablespoon maple syrup and add 1/4 teaspoon maple extract to the custard with the vanilla.
Cinnamon Toast Crunch Style: Replace half of the bread crumble with 3/4 cup crushed cinnamon cereal, folding it in right before layering.

Storage & Make-Ahead

Store the ice cream in an airtight freezer-safe container with parchment paper or plastic wrap pressed directly onto the surface. It is best within 1 week, when the crumble is still at its crispest, but it will keep for up to 2 weeks. Let the container sit at room temperature for 5 to 8 minutes before scooping.

The custard base can be made up to 2 days ahead and kept refrigerated. The cinnamon-sugar swirl can be made up to 1 week ahead and stored in the refrigerator; warm it gently for 5 to 10 seconds in the microwave if it becomes too thick to spoon. The toasted bread crumble can be made 1 day ahead and stored in an airtight container at room temperature after cooling completely.

Nutrition (per serving)