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 full of warm spice and mini cinnamon chips.
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.
Notes
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.