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If you have an espresso machine, brew a double shot of espresso and pour it over the honey, brown sugar, and cinnamon. Alternatively, dissolve the instant coffee in warm water and mix it with the honey, brown sugar, cinnamon, and a pinch of salt.
Add the milk to the mixture until it reaches the Max fill line and stir well to combine.
Pour the mixture into a container and place it in the freezer for twenty-four hours to set.
Once frozen, process the mixture in the Ninja Creamy using the Light Ice Cream setting.
For an extra smooth and creamy texture, run the mixture through the Ninja Creamy again on the Raisin setting.
Before serving, drizzle the finished ice cream with local honey and sprinkle a little cinnamon on top.