Creamy, sweet and flavorful, our no churn Cinnamon Ice Cream recipe is simple to make and has a rich cinnamon vanilla flavor. It makes a great dessert and summer treat that kids can make and enjoy, just as much as the adults can! All you need is a bowl, a hand mixer and an ice cream tub…mix all your ingredients, freeze and enjoy!
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This easy homemade Cinnamon Ice Cream recipe is made with no egg and only 4 simple ingredients- heavy cream, condensed milk, vanilla and cinnamon. It takes only minutes to prepare with no churning involved and makes a refreshing dessert without all the additives of store bought ice cream. Homemade sweet treats, like strawberry and mango popsicles, chocolate almond milk pudding or creamy cheesecake milkshakes, are made on repeat during the summer and warm months in our house.
Cinnamon ice cream is fantastic with a few dollops of homemade apple pie topping or on top of thick and fluffy Belgian waffles. All you need to make it is an electric hand held mixer, bowl and a deep pan or tub to freeze it in.
Ingredients
To make our delicious cinnamon roll ice cream you need:
- 2 cups heavy cream
- 1 ¾ cups sweetened condensed milk
- 1 tsp vanilla extract (or cinnamon extract)
- 1 tbsp ground cinnamon
- pinch of sea salt
How To Make Homemade No Churn Ice Cream
- Pour the heavy whipping cream into a large bowl and beat with an electric 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 and enjoying.
Storing
Store leftover 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.
Chef's 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.
Recipe FAQs
After beating just the heavy cream, there will be very stiff peaks. When the sweetened condensed milk, vanilla and cinnamon are added, the peaks will soften after beating again. But you should still see ripples before putting in the pan to freeze. Please refer to the photos above for reference.
Homemade ice cream takes at least 6 hours to freeze. Depending on your freezer settings, it may take longer. Plan to wait 6-10 hours for the ice cream to be completely frozen and ready to serve.
You can use an ice cream maker, but make sure to follow the manual and adjust the ingredient quantities as needed for your brand.
Our cinnamon ice cream tastes fantastic without any added sugar.
Recipe
Cinnamon Ice Cream
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
Nutrition
Anonymous says
This worked exactly as written, thanks!