No-Churn Cinnamon Ice Cream

So a few weeks ago, I posted this Rocky Road frozen custard and talked about how fun it was to get my ice cream maker out and how I forget how much I love making homemade ice cream. And all that is true–kind of like homemade bread, the whole long, involved, super-satisfying process of making old-school ice cream in an ice cream freezer is one of my favorite things to make. 

But.

It really takes a lot of time. Not necessarily active time, but lots of waiting. And planning. And sometimes  a girl just needs her homemade ice cream now, you know?

If you’ve never made no-churn ice cream, it’s such a fun and easy thing to do, especially with kids. This is a really great basic recipe that you can adapt however you want. And this No-Churn Cinnamon Ice Cream is the perfect canvas for fun garnishes–fresh strawberries, cinnamon-sugar doughnut or churro pieces, baked or fried tortillas covered in cinnamon sugar, snickerdoodle or sugar cookie pieces, buttermilk syrup (or other caramel sauce), and candied pecans are all great choices!
For this, you’ll need whipping cream, sweetened condensed milk, cinnamon, and vanilla.

Combine the sweetened condensed milk, cinnamon, and vanilla in a medium bowl. Set aside.

Whip the cream until stiff peaks form. Fold into the cinnamon mixture until combined. Transfer to a 9×13″ dish (this turquoise 9×13″ from Fiestaware is a favorite of both Sara and me!)

cover, and freeze for at least 6 hours

When ready to serve, scoop and then add toppings as desired.

No-Churn Cinnamon Ice Cream
Super simple no-churn ice cream that's perfect for Mexican-themed cookouts!
Print
Prep Time
5 min
Total Time
6 hr
Prep Time
5 min
Total Time
6 hr
Ingredients
  1. 1 14-ounce can sweetened condensed milk
  2. 3 1/2 tablespoons ground cinnamon
  3. 1 tablespoon vanilla
  4. 2 cups heavy whipping cream
  5. Garnishes as desired (see notes)
Instructions
  1. Combine the sweetened condensed milk, cinnamon, and vanilla in a medium bowl. Set aside.
  2. Whip the cream until stiff peaks form. Fold into the cinnamon mixture until combined. Transfer to a 9x13" dish, cover, and freeze for at least 6 hours
  3. When ready to serve, scoop and then add toppings as desired!
Notes
  1. This simple ice cream is the perfect canvas for fun garnishes--fresh strawberries, cinnamon-sugar doughnut or churro pieces, baked or fried tortillas covered in cinnamon sugar, buttermilk syrup (or other caramel sauce), snickerdoodle or sugar cookie pieces, and candied pecans are all great choices!
Adapted from Food Network Magazine
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10 comments

  1. This look amazing! There is a Gelato shop here that sells chocolate cinnamon flavor. So good. I may have to add a bit of cocoa powder and try it out.

  2. Love, love, love the simplicity of this recipe–can’t wait to try it. I have three of the ingredients on hand but need to get the heavy cream. Thanks for sharing!!!

  3. I can’t wait to make this with my kids! We were talking about trying a new flavor of ice cream each week this summer, and making it yourself adds to the magic! Thank you!!

  4. Yes, Cook’s Country magazine has no churn ice cream in vanilla, strawberry and chocolate swirl, that are based on whipping cream and sweetened condensed milk. I am not a cinnamon fan, but I really need to try this technique because we do not own, nor want to own, an ice cream maker. I also make “frozen yogurt with just frozen fruit and plain yogurt (and a little sugar if needed) in the food processor. It is so easy and quick. Yum!

  5. I’m stoked! I have ALL the ingredients IN THE HOUSE NOW!!!
    Just gotta make room in the freezer (lol)

  6. I discovered that Eagle brand actually makes a chocolate version of condensed milk, but it is hard to find. I may use that for a chocolate version.

  7. Sounds so simple to make 😮 and the ingredients are also easy to find, they are all in my fridge. Thank you for the recipe! Gonna try it!

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