You won’t believe how easy this cinnamon ice cream recipe is to make. No churning or ice cream maker is required. Mini cinnamon chips double the cinnamon goodness!
Why you’ll love it: This rich and creamy ice cream tastes 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
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 coconut hot fudge ice cream or chocolate cocoa nib ice cream. No-churn ice cream has a soft creamy consistency. It reminds me of soft serve ice cream or ultra-rich gourmet 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.
About This Recipe
Let’s talk about how easy this ice cream is to make. The base starts with just two ingredients: sweetened condensed milk and heavy cream. That’s it! To it, I add vanilla extract (not 100% necessary but I love the background flavor it adds), ground cinnamon, and cinnamon chips.
The cinnamon chips are pretty crunchy in this ice cream so if you prefer a softer, smoother ice cream, leave them out. Some people love the chips; others aren’t that crazy about them. As long as you use a good quality ground cinnamon, this ice cream still packs tons of fantastic cinnamon flavor.
(You might recognize cinnamon chips from these double cinnamon crinkle cookies. Apparently I have a thing for doubling up cinnamon.)
What You’ll Need
- 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 cream that is 36% milk fat. Don’t substitute a lighter cream such as half & half or light whipping cream. Make sure the cream is thoroughly chilled so it whips easily.
- Ground Cinnamon: This spice is used in so many recipes and is a favorite of mine. Take a look at the recipes listed below if you love cinnamon.
- Pure Vanilla Extract: Vanilla provides a flavor base for the ice cream.
- Cinnamon Chips: Sort of optional, I guess, and if you can’t find them, no worries! Your ice cream will have plenty of cinnamon flavor. Add a sprinkle of cinnamon to each dish when serving the ice cream.
How To Make This Recipe
Find a loaf tin or dish that is comparable in size and shape. The ice cream can be frozen in any container but a loaf pan fits into the freezer well, much like a container of store-bought ice cream.
In a small bowl, blend together the sweetened condensed milk, cinnamon, and vanilla. Set it aside.
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. That means when you lift the beaters out the peaks don’t droop over; they stand up straight.
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.
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.
Serve the ice cream with cinnamon graham crackers or snickerdoodle cookies.
You guys are going to love this cinnamon ice cream and I bet no-churn ice cream recipes are going to become your new favorite thing. I have a few more for you to try (of course!):
- No churn vanilla ice cream
- Oreo cookie ice cream
- Fudge swirl ice cream
- Double chocolate no churn ice cream.
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.
Many homemade ice cream recipes are churned with an electric ice cream maker. These recipes start with an egg custard that is chilled and then put into the ice cream maker. Paddles stir the chilled mixture as it freezes, incorporating air into the mixture so the ice cream isn’t rock hard.
No churn ice cream doesn’t require either a custard or an ice cream maker. Air is incorporated by whipping the cream before it is frozen, with an electric mixer. It’s softer in texture, very easy to scoop and so delicious!
Ice crystals are frozen water. If you use cream with a fat percentage that is lower than 36%, you may notice ice crystals.
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.
No churn ice cream will keep for a couple of months if it’s stored properly. Here’s how to do it: 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.
More Sweets With Cinnamon
I use cinnamon a lot! It adds a sweet, warm flavor to so many recipes. Here’s a few for you to try:
- Cinnamon roasted almonds (no added sugar, just lots of good cinnamon flavor)
- Cinnamon vanilla bean meringues
- Cinnamon roasted chickpeas
- Snickerdoodle cookies
- Snickerdoodle bread with triple cinnamon swirl!
- Easy Snickerdoodle bars
- Coffee cake recipe with cinnamon streusel
- Cinnamon streusel scones
- 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.