If you love cinnamon rolls, this ice cream is going to feel like a fun new way to enjoy them.

It has a smooth, creamy base with a warm cinnamon flavor, plus chewy cinnamon roll pieces mixed right in.

The best part is that it’s completely dairy free. I use coconut cream and oat milk to keep it rich without any regular milk or cream.

There’s also a simple cream cheese glaze swirled through it, made with dairy free cream cheese, so you get that classic frosting taste in every bite.

It takes a little patience since the base needs to chill and the ice cream needs to freeze, but the steps themselves are easy to follow.

Why This Recipe Is a Keeper

Rich and Creamy – Coconut cream creates a smooth, luxurious texture that makes every scoop feel extra special.

Classic Cinnamon Flavor – Warm cinnamon and brown sugar bring the comforting taste of freshly baked cinnamon rolls.

Chewy Cinnamon Roll Pieces – Baked cinnamon roll pieces add soft, chewy bites that make each spoonful more exciting.

Sweet Cream Cheese Swirls – The smooth dairy free glaze adds a tangy sweetness that balances the rich ice cream.

Here’s What You’ll Need

For the Ice Cream Base

2 cups Full Fat Coconut Cream
1 cup Unsweetened Oat Milk
3/4 cup Light Brown Sugar
2 tbsp Cornstarch
2 tsp Ground Cinnamon
1/2 tsp Fine Sea Salt
2 tsp Vanilla Extract

For the Cinnamon Roll Pieces

1 cup Dairy Free Cinnamon Rolls, Baked And Chopped
2 tbsp Dairy Free Butter, Melted
2 tbsp Light Brown Sugar
1/2 tsp Ground Cinnamon

For the Cream Cheese Glaze

4 oz Dairy Free Cream Cheese, Softened
1/3 cup Powdered Sugar
2 tbsp Unsweetened Oat Milk
1/2 tsp Vanilla Extract

How to Make It

Step 1

Whisk the coconut cream, oat milk, brown sugar, cornstarch, cinnamon, and sea salt in a saucepan until smooth.

Step 2

Cook the base over medium heat for 5 to 7 minutes, whisking constantly, until lightly thickened. Stir in the vanilla extract and refrigerate the base for at least 4 hours.

Step 3

Toss the chopped dairy free cinnamon rolls with melted dairy free butter, brown sugar, and cinnamon.

Step 4

Bake the cinnamon roll pieces at 350 F for 8 minutes, then cool completely so they stay chewy in the ice cream.

Step 5

Beat the dairy free cream cheese, powdered sugar, oat milk, and vanilla extract until smooth. Refrigerate the glaze until ready to use.

Step 6

Churn the cold ice cream base in an ice cream maker until thick and creamy.

Step 7

Layer the ice cream with cinnamon roll pieces and cream cheese glaze in a freezer-safe container.

Step 8

Swirl the layers gently, cover with parchment paper, and freeze for 4 hours before scooping.

Recipe Tips

Mix the Coconut Cream Well

Canned coconut cream often separates into a thick layer and a thin liquid. Stir them together until smooth before measuring the 2 cups so the ice cream has an even texture.

I recommend using full fat coconut cream with no added sweetener. Lower fat products can make the ice cream firm and icy instead of rich and creamy.

Thicken the Base Properly

Whisk the cornstarch into the cold coconut cream and oat milk before turning on the heat. This helps the cornstarch dissolve evenly and keeps small lumps out of the base.

Cook until the mixture lightly coats the back of a spoon but still pours easily. It should not become as thick as pudding, since it will thicken more as it cools.

Cool the Base Completely

You will get the best results if the base is fully cold before churning. Four hours works, but refrigerating it overnight gives the coconut fat and cornstarch more time to settle into a smooth mixture.

Keep the base covered so it does not pick up other flavors from the refrigerator. Give it a thorough whisk before adding it to the ice cream maker because some cinnamon may settle at the bottom.

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