Cinnamon Ice Cream Recipe – No Churn!
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!
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 for it in the freezer to freeze the bowl is a major job in and of itself and that’s before you even get a single ingredient out. Yes, I should get a chest deep freezer but we’re working with what we have here.
With that being said, no-churn ice cream seems like the way to go. It’s definitely not exactly the same as traditional ice cream made like this coconut hot fudge ice cream or chocolate cocoa nib ice cream, but I love its soft creamy consistency. It reminds me of soft serve ice cream.
Let’s talk about how easy this is to make. The base is made of two easy 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.
(You might recognize cinnamon chips from these double cinnamon crinkle cookies. Apparently I have a thing for doubling up cinnamon.)
You guys are going to not only love this cinnamon ice cream recipe, but no-churn ice cream recipes, in general, are going to become your new favorite thing. I love this no churn vanilla bean ice cream or double chocolate no churn ice cream.
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
- Walnut brittle with cinnamon and cloves
- Snickerdoodle cookies
- Cinnamon blondies from House of Yumm
- Cinnamon roll cookies from Cookies & Cups (these look fabulous, can’t wait to try them!)
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 cups heavy cream, cold
- 1/2 cup cinnamon chips (extra for topping if desired)
- Pour sweetened condensed milk into a large bowl.
- Mix vanilla extract and ground cinnamon into sweetened condensed milk.
- Pour the heavy cream into a separate 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).
- Scoop one large spoonful of the whipped cream and mix it gently into the sweetened condensed milk mixture. Add the rest of the whipped cream and fold it in until it is smooth and silky. A few small lumps may remain, it’s important not to overmix as that will deflate the mixture.
- Carefully fold in the cinnamon chips. Spread into a 8 or 9-inch loaf pan and sprinkle with extra cinnamon chips if desired. Freeze for at least 6 hours or until firm.
Nutrition Information:Yield: 10 Serving Size: 1 of 10
Amount Per Serving: Calories: 236Total Fat: 21gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 55mgSodium: 18mgCarbohydrates: 11gFiber: 0gSugar: 11gProtein: 2g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: He loved this ice cream too – I have an ice cream loving husband.
Changes I would make: None are necessary. The cinnamon chips are pretty crunchy in this ice cream so if you prefer a softer, smoother ice cream, leave them out. As long as you use a good quality ground cinnamon, this ice cream will still pack tons of fantastic cinnamon flavor.
Difficulty: Easy! So easy.
Disclosure: I have been compensated by Milk Means More for my time to develop this recipe and write this post. All opinions are as always, my own. Find out more about why Milk Means More on Twitter, Facebook, YouTube, Instagram and Pinterest.