Cinnamon Granola Ice Cream

Cinnamon Granola Ice Cream

In the heat of summer, and even in the cold of winter, a creamy scoop of ice cream always hits the spot. This recipe is super easy, totally delicious, and is so much more than your typical ice cream.

There are a few fun additions that take this ice cream to the next level. The toasted pecans and Forij granola provide the perfect crunch. Plus, this low sugar granola is loaded with adaptogenic mushrooms, providing all kinds of essential brain nutrients. So you can indulge guilt-free, knowing you’re fueling your brain and body while you’re enjoying this sweet treat!

Cinnamon Granola Ice Cream

Easy and not your typical ice cream.


  • 2 cups whole milk
  • 1 ¼ cups heavy cream
  • 1 tbsp plus 1 tsp cornstarch
  • 1 ½ oz. cream cheese, softened (3 tbsp.)
  • 2/3 cup cane sugar
  • 1/8 cup light corn syrup
  • 1/8 tsp kosher salt
  • 10 three-inch cinnamon sticks
  • 2-3 tbsp chopped unsweetened dried cranberries (substitute any dried fruit)
  • 1/4 cup toasted pecans, chopped
  • 1/4 cup Forij Cinnamon granola



1. Warm 1 cup milk, sugar, corn syrup, cream, and cinnamon sticks in a medium saucepan. Once warm (do not boil), cover, remove from the heat, and let steep at room temperature for one hour. When steeping is almost complete, fill a large bowl with ice water. In a small bowl, mix 2 Tbsp of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth.
2. After steeping is complete, remove cinnamon sticks with a slotted spoon. Pour remaining milk into cinnamon milk mixture and begin rewarming. Bring milk mixture to a boil. Cook over moderate heat until the sugar dissolves, 4 minutes.
3. Remove from heat and off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened (draw a line on a spoon}, about 1 minute. Gradually pour the hot milk mixture into the cream cheese and whisk until smooth. Whisk in salt. Pour the mixture through a sieve into a gallon bag, seal tightly, and set baggie in the ice water bath, cover with some ice, and let stand until cold, about 20 minutes or longer.
4. Once chilled, pour ice cream base into an ice cream maker and freeze according to the manufacturer's instructions. After the ice cream starts to stiffen (about 15 minutes}, add dried fruit, pecans, and granola, then continue freezing until the ice cream is ready. Pack the ice cream into a plastic container. Freeze until firm, at least 4 hours.

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