1 pint vanilla ice cream
1 (15 ounce) can evaporated milk
1/2 teaspoon ground cinnamon
Place vanilla ice cream in 8 ice-proof bowls or bowls and ice water, stir sparingly. Store refrigerated.
In a blender, puree evaporated milk until your ice cream is smooth. Remove the ice cream from creamer. Chill by using an ice cube tray or teacake holder.
Place vanilla ice cream in a second blender or separate existing blenders. Add the cinnamon syrup and whip them until foamy. Slice granulated sugar orange in half and scoop over cream cheese.