Creamy cinnamon ice cream tastes totally gourmet, and you don’t even need the ice cream maker! This easy no-churn ice cream recipe is a decadent frozen dessert full of warm spice and mini cinnamon chips.
Why you’ll love it: This rich and creamy no-churn recipe tastes just like expensive gourmet ice cream.
How long it takes: 15 minutes to prep, 6 hours to freeze
Equipment you’ll need: electric mixer, loaf tin, mixing bowl
Easy No-Churn Cinnamon Ice Cream
I have an ice cream maker and I love it. But I’m not going to lie, sometimes it’s a bit of a hassle. Finding room in the freezer to pre-freeze the bowl is a major job in and of itself and that’s before you even get a single ingredient out.
With that being said, no-churn ice cream seems like the way to go. It’s not exactly the same as traditional ice cream, like this homemade chocolate cocoa nib ice cream. This no-churn cinnamon ice cream has a soft, creamy consistency, filled with warm and cozy spice.
Why You’ll Love This Cinnamon Ice Cream Recipe
No-churn ice cream always reminds me of soft-serve ice cream or ultra-rich gourmet ice cream. Especially when I make it with my favorite add-ins, like no-churn Oreo ice cream or my latest obsession: cinnamon ice cream. Here’s why you’ll love this recipe:
- Easy to make. Have your no-churn ice cream base ready for the freezer in 15 minutes or less. No churn means no ice cream maker, so you can make this recipe with nothing more than an electric mixer.
- 5 ingredients. The base starts with just two ingredients: sweetened condensed milk and heavy cream. That’s it! After that, it’s just vanilla, ground cinnamon, and cinnamon chips.
- Filled with flavor. This cinnamon ice cream recipe is the definition of “sugar and spice, and everything nice!” Warm, toasty cinnamon spice infuses every bite of this silky ice cream.
What You’ll Need
Below is a quick overview of the short list of ingredients needed to make the best cinnamon ice cream. Remember to refer to the recipe card with the full recipe details.
- Sweetened Condensed Milk: Not to be confused with evaporated milk. Sweetened condensed milk is about 45% sugar, making it unnecessary to add any additional sugar to the recipe. It is very thick and darker in color than evaporated milk.
- Heavy Cream: Look for heavy cream that’s 36% milk fat. Don’t substitute a lighter cream such as half & half or low-fat whipping cream. Make sure the cream is thoroughly chilled before you start so it whips easily.
- Ground Cinnamon: I use this spice in so many recipes, from homemade ice cream to double cinnamon crinkle cookies. It’s a favorite of mine.
- Pure Vanilla Extract: Vanilla deepens the flavor of the ice cream. It’s not 100% necessary but I love the subtle richness it adds.
- Cinnamon Chips: The cinnamon chips are pretty crunchy in this ice cream so if you prefer a softer, smoother ice cream, leave them out. If you use good quality ground cinnamon, this ice cream still packs tons of fantastic cinnamon flavor.
How To Make Cinnamon Ice Cream
Find a loaf tin or dish that is comparable in size and shape. You can freeze ice cream in any container, but a loaf pan fits into the freezer well, much like a container of store-bought ice cream.
- Prepare the ingredients. In a small bowl, blend together the sweetened condensed milk, cinnamon, and vanilla. Set it aside.
- Whip the cream. Pour the chilled cream into a large bowl. I like to stick the bowl and beaters into the freezer for 15 minutes ahead of time to chill those too. The cream whips up really well when everything is nice and cold. Beat the cream with an electric mixer or stand mixer until it has stiff peaks.
- Combine. Fold in the milk mixture with a really light hand until it’s just blended into the whipped cream. Try not to over-mix it because you don’t want the whipped cream to deflate. If you’re adding the cinnamon chips, fold those in too.
- Freeze. Transfer the mixture to the loaf pan and smooth out the top. If you want, sprinkle a few extra cinnamon chips on top. Cover the pan with foil and freeze it for at least six hours or overnight. I know, it’s torture to wait but it’ll be totally worth it.
Tips for Success
Armed with some easy no-churn ice cream recipes, you’re going to be an ice cream-making pro in no time! Here are some final tips for the best cinnamon ice cream:
- Use full-fat ingredients. Homemade ice cream isn’t the place for skimping on fat! To avoid an icy texture, make sure to use full-fat heavy cream and sweetened condensed milk.
- Chill the tools for whipping the cream. Make sure that your bowl and stand mixer attachment are cold from the freezer before you whip the cream for your no-churn ice cream.
- What does “stiff peaks” mean? This means that when you lift the beaters out of your whipped cream, the peaks should stand up firm and straight rather than droop over.
- Make sure the ice cream is covered tightly in the freezer. Moisture in the air can condense and turn into ice crystals on top of your ice cream when it’s frozen.
- Serve homemade cinnamon ice cream with cinnamon graham crackers or Snickerdoodle cookies. See below for more delicious serving ideas.
Unlike traditional ice cream making, no-churn ice cream doesn’t require a custard base or an ice cream maker. Instead, the air is incorporated by whipping cream with an electric mixer before it is frozen. This type of ice cream is softer in texture, very easy to scoop, and so delicious.
Fat content is key. If your heavy cream has a fat percentage lower than 36%, you may notice ice crystals in your ice cream. Also, make sure that the finished ice cream is covered tightly to prevent the top from icing over in the freezer.
Sweetened condensed milk is milk with most of its water removed. This means more fat and less water in the finished ice cream, for an ultra-rich, creamy consistency.
Ways to Serve Cinnamon Ice Cream
The cinnamon-flavored ice cream is yummy all by itself but it goes particularly well with fruit desserts or pumpkin pie. Try it with homemade apple blueberry crisp or strawberry rhubarb crisp. We also love it on classic pound cake. For an extra pop of spice, add a sprinkle of cinnamon over each scoop when serving.
Make This Recipe Your Own
These ice cream recipes are really easy to customize and you can stir in any sort of candy, cookie, candy bar, cereal, etc. that you like. Here are some easy add-ins and variation ideas for this cinnamon ice cream:
- Try different add-ins. Anything goes here. Try adding M&Ms, chocolate chips, or chopped white chocolate. You could even stir in hot cinnamon hearts for a Valentine’s Day twist.
- Add cookies. Chop up graham crackers or snickerdoodles to sprinkle into the ice cream and overtop as a garnish.
- Mix in some brownies. This ice cream would be delicious with chunks of Kahlua brownies with cinnamon throughout.
Storing No-Churn Ice Cream
No churn ice cream keeps for a couple of months when properly stored. Here’s how to do it:
- Line the loaf pan with parchment paper before freezing the ice cream. Once frozen, lift the ice cream out and transfer the whole brick to a resealable container.
- To prevent ice crystals from forming, gently press a layer of plastic wrap or parchment directly against the ice cream before closing the lid.
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 2 cups heavy cream, chilled (36% milk fat)
- ½ cup cinnamon chips (extra for topping if desired)
- In a small bowl, combine sweetened condensed milk, vanilla, and cinnamon.
- Pour heavy cream into a large mixing bowl or the bowl of a stand mixer. Use a hand mixer or stand mixer on medium-high speed to whip the cream until it holds stiff peaks (3 minutes – less if you’re using a stand mixer).
- Add milk mixture and cinnamon chips to whipped cream. Fold together until just combined and silky and smooth. A few small lumps may remain; it’s important not to over mix as that will deflate the mixture.
- Spread into a 8 or 9-inch loaf pan and sprinkle with extra cinnamon chips if desired. Cover with foil and freeze for at least 6 hours or until firm.
- The cinnamon chips are optional. If you prefer, simply omit them.
- For longer storage: Line the loaf pan with parchment paper before freezing the ice cream. When it’s frozen, lift the ice cream out of the pan with the parchment paper and transfer it to a resealable container. Put a layer of plastic wrap or parchment directly on top of the ice cream to prevent ice crystals from forming.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.