Cinnamon Swirl Rugelach Ice Cream

  • Prep 5 mins
  • Freeze Time 24 hours
  • Total 24h 5 mins
  • Easy
  • Serves 4


  • Contains Milk/Dairy
  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1/3 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 tablespoons JELL-O vanilla sugar free instant pudding mix
  • ¾ cup heavy cream
  • 1 cup whole milk

Mix In

  • 2 small rugelach pastries (approx. ¼ cup), broken into pieces


  • Large Bowl
  • Whisk
  • Step 1

    In a large bowl, add the brown sugar, vanilla extract, cinnamon, and JELL-O vanilla pudding mix, and whisk to combine. Slowly whisk in the heavy cream and milk until fully combined. Allow to sit for 2-3 minutes until sugar and JELL-O mix are dissolved, then whisk again to combine.

  • Step 2

    Pour base into an empty CREAMi Pint. Place storage lid on pint and freeze for 24 hours. 

  • Step 3

    Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place. 

  • Step 4

    Select ICE CREAM. (After processing select RE-SPIN if texture looks crumbly). 

  • Step 5

    With a spoon, create a 1 ½-inch wide hole that reaches the bottom of the pint. Add rugelach to the hole in the pint, and process again using the MIX-IN program. 

  • Step 6

    When processing is complete, remove ice cream from pint and serve immediately with desired toppings.