This brown sugar cinnamon Pop Tart ice cream takes your favorite childhood breakfast and turns it into a scoop of ice cream! It's made with a creamy no-churn cinnamon ice cream, gooey cinnamon butterscotch swirl, and pieces of flaky pie crust that mimic a Pop Tart's pastry shell. It's nostalgic, easy to make, and the perfect excuse to eat dessert for breakfast.
Like I mentioned in my puppy chow ice cream post, my mom was a bit of an almond mom, so Brown Sugar Cinnamon Pop Tarts weren't exactly a staple in our house growing up. But I definitely had them at friends' houses. For some reason, they just hit different when you weren't the one whose mom bought the groceries.
There's something about the cinnamon, brown sugar, and buttery pastry that immediately takes me back. Especially when you put one in the toaster and it's warm and just a little crispy around the edges. That's a pretty good breakfast, if you ask me.
So when I started thinking about nostalgic desserts I wanted to turn into ice cream, I knew I needed brown sugar cinnamon Pop Tart ice cream in my life immediately. And honestly, if we're willing to call a Pop Tart breakfast, I think we can make the same argument for a bowl of this ice cream.
If you love easy homemade ice cream, try my graham cracker ice cream or chocolate chip pancake ice cream next.
Ingredient Notes
Light brown sugar and corn syrup: I use light brown sugar for the butterscotch swirl because it gives you plenty of molasses flavor without overpowering the cinnamon. The corn syrup helps keep the butterscotch smooth and prevents it from getting grainy as it cools.
Why butterscotch instead of caramel? The main difference is the type of sugar used. Traditional caramel is made by cooking white granulated sugar until it caramelizes, while butterscotch is made with brown sugar instead. Since the filling of a brown sugar cinnamon Pop Tart is all about that brown sugar flavor, butterscotch is the perfect match here.
Premade pie dough: I used one sheet of frozen Trader Joe's pie crust, but any pie crust you like will work (or you can make it from scratch).
Heavy cream and sweetened condensed milk: These make up the base of the no-churn ice cream. Whipped heavy cream gives the ice cream a light, creamy texture, while sweetened condensed milk adds sweetness and helps keep it soft and scoopable without an ice cream maker.
A Testing Note
When I first tested this recipe, I tried making a traditional brown sugar filling to mimic the inside of a Pop Tart. But the filling turned out too grainy once frozen, so I swapped it for the cinnamon butterscotch sauce instead. It has the same buttery brown sugar flavor, but gives the ice cream a much smoother, satisfying swirl.
How to Make Pop Tart Ice Cream
Step 1: Add the brown sugar, corn syrup, butter, and cinnamon to a saucepan over medium heat. Stir until everything is melted and combined.
Step 2: Slowly drizzle in the heavy cream, stirring until everything is smooth. Let the mixture boil for 1 minute, then pour the butterscotch into a heatproof jar. Let it cool at room temperature for 30 minutes, then refrigerate until completely chilled.
Step 3: Bake the pie crust and let it cool completely. Then crumble it into small, bite-sized pieces.
Step 4: Beat the heavy cream and vanilla extract with an electric mixer until stiff peaks form.
Step 5: Gently fold in the sweetened condensed milk, cinnamon, and salt until everything is evenly combined.
Step 6: Pour the ice cream to a 32-ounce deli container, loaf pan, or another freezer-safe container, filling half. Drizzle or spoon some of the butterscotch over the top, then add some of the pie crust pieces.
Repeat the layers until you've used everything. Then gently swirl everything together with a butter knife.
Step 7: Freeze for at least 8 hours, or overnight, until completely firm.
Let the ice cream sit at room temperature for about 10-15 minutes before scooping. This gives it just enough time to soften so it's easy to scoop and eat.
More Ice Cream Recipes to Try
📖 Recipe
Brown Sugar Cinnamon Pop Tart Ice Cream
Equipment
- 2 32-ounce deli containers or other large storage container
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Ingredients
Cinnamon Butterscotch Sauce
- 205 grams light brown sugar
- 2 tablespoons corn syrup light or dark
- 4 tablespoons unsalted butter
- 2 teaspoons cinnamon
- 120 grams heavy cream room temperature
Pie Crust Pieces
- 1 store-bought pie crust sheet
Cinnamon Ice Cream
- 480 grams heavy cream
- 1 teaspoon vanilla extract
- 396 grams sweetened condensed milk 1 14-ounce can
- 1 tablespoon cinnamon
- ¼ teaspoon salt
Instructions
Cinnamon Butterscotch Sauce
- Add the brown sugar, corn syrup, butter, and cinnamon to a medium saucepan. Cook over medium heat, stirring occasionally, until the mixture is smooth.205 grams light brown sugar, 2 tablespoons corn syrup, 4 tablespoons unsalted butter, 2 teaspoons cinnamon
- Slowly pour in the heavy cream while stirring constantly. Once combined, bring the mixture to a boil and continue cooking for 1 minute.120 grams heavy cream
- Transfer the butterscotch to a heatproof container and let it cool at room temperature for 30 minutes. Refrigerate until completely chilled before using.
Pie Crust Pieces
- Prepare the pie crust according to the package directions. Let it cool completely, then break it into small, bite-sized pieces. Avoid making the pieces too fine because you want distinct pockets of pastry throughout the ice cream.1 store-bought pie crust sheet
Cinnamon Ice Cream
- Add the heavy cream and vanilla to a large bowl and beat with an electric mixer until stiff peaks form. Be careful not to overbeat the cream once it reaches stiff peaks because it will get grainy.480 grams heavy cream, 1 teaspoon vanilla extract
- Add the sweetened condensed milk, cinnamon, and salt. Gently fold everything together with a rubber spatula until smooth and evenly combined, being careful not to deflate the whipped cream.396 grams sweetened condensed milk, 1 tablespoon cinnamon, ¼ teaspoon salt
- Pour the ice cream mixture into a large freezer-safe container, filling halfway. Spoon or drizzle chilled butterscotch over the surface, then scatter pie crust pieces on top. Repeat with the remaining ice cream, butterscotch, and pie crust.
- Swirl the layers together with a butter knife. Don't overmix! The goal is to create ribbons of butterscotch rather than fully mixing it into the ice cream.
- Cover tightly and freeze for at least 8 hours, preferably overnight, until firm. Let the ice cream sit at room temperature for 10-15 minutes before scooping.
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