Cinnamon Ice Cream
Our no churn Cinnamon Ice Cream recipe is simple to make and has a delicious cinnamon vanilla flavor. It makes a great dessert and summer treat that kids can make and enjoy, just as much as the adults can!
Equipment
- ice cream tub or 9x5 inch pan
Ingredients
- 2 cups heavy cream
- 1 ¾ cups sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- pinch of sea salt
Instructions
- Pour the heavy whipping cream into a large bowl and beat with a hand mixer on medium speed for about 5 minutes, or until very thick peaks form. Add the rest of the ingredients to the bowl and beat again gently on low speed for about 1 minute or until well combined.
- Pour the mixture into the pan or ice cream tub and freeze for at least 6 hours.
- Once frozen, allow to thaw slightly before serving.
Notes
Storing: Store ice cream in the freezer, covered, in a freezer safe container, preferably a silicone ice cream tub. This makes scooping out the ice cream later the easiest.
Tip: For a bigger boost of cinnamon flavor, use cinnamon extract instead of vanilla, or a combination of cinnamon and vanilla extracts. Make sure to keep the amounts the same, so the ice cream is still as creamy as it should be.
Nutrition
Serving: 8ozCalories: 561kcalCarbohydrates: 52gProtein: 9gFat: 36gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 120mgSodium: 135mgPotassium: 413mgFiber: 1gSugar: 51gVitamin A: 1408IUVitamin C: 3mgCalcium: 319mgIron: 0.4mg
Did You Try This Recipe?Mention @myminichefs or tag #myminichefs! Scan the QR code to check for any recipe updates, including tips, answers to FAQs and to ask me a question!
