Cinnamon Ice Cream is a flavorful, no-churn style recipe that is enjoyable all year long. It is especially delicious alongside of fall desserts like apple pie and fruit crisps.
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Ice cream is a classic dessert that is likely never going out of style. It’s a favorite among both children and adults, and even though it’s often viewed as a summertime delight, there is no wrong season to enjoy this creamy, cold treat.
This simple, no-churn Cinnamon Ice Cream recipe tastes similar to a cinnamon roll and is definitely one that is perfect for fall and winter. It pairs perfectly with deserts often enjoyed during those seasons like warm, comforting pies, Cranberry-Apple Crisp, or Pumpkin Spice Coffee Cakes.
In the spring and summer months, enjoy it with Vanilla Cupcakes, Strawberry Pie, or even a Mixed Berry Tart.
Why This Recipe Works
No churn ice cream is quick and easy to make. You only need 5 simple ingredients and about 10 minutes to prepare the ice cream before transferring it to the freezer to set.
It’s a classic flavor that pairs well with an endless amount of other desserts, but it is also equally as delicious when enjoyed on its own.
The recipe is naturally gluten free. It does not contain eggs making it a great choice for those with an egg allergy.
Step-By-Step Instructions
Ingredients
- 2 cups heavy whipping cream
- 1 ½ cups sweetened condensed milk
- ¾ cup brown sugar (divided)
- 3 teaspoons ground cinnamon (divided)
- 2 tablespoons salted butter
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
There really is no prep work to do for this recipe, but it does help to put your mixing bowl in the freezer for at least 30 minutes before whipping the heavy cream.
Create!
In a large mixing bowl or stand mixer, whip the heavy cream on high speed until stiff peaks that will stand on their own have formed, checking every minute or two to prevent over-whipping.
Once peaks form in the whipped cream, turn off the mixer and add the sweetened condensed milk, ½ cup of the brown sugar, and 2 teaspoons of the cinnamon. Fold the mixture gently until smooth and homogenous.
In a small bowl, melt together the butter, as well as the remaining brown sugar and cinnamon. Drizzle this mixture into the ice cream mixture and fold again.
Pour the mixture into a 9×5 inch loaf pan. Allow the ice cream to set in the freezer for about 4 to 5 hours, or until the middle of the pan is set.
Present!
Once frozen, serve in bowls or cones of your choice.
Tips and Techniques
- Placing your mixing bowl in the freezer for at least 30 minutes before you begin whipping the heavy cream will help keep it cold so the peaks form faster.
- It does not matter whether you use light or dark brown sugar in this recipe. Using one over the other will not have a noticeable effect on the final product.
- Whipping the cream until stiff peaks form help ensure that the ice cream stays light and airy so that when you fold in the condensed milk, the mixture will become creamy instead of becoming hard to scoop when you are ready to serve it.
- If you do not have salted butter, simply use unsalted butter and add ¼ teaspoon of salt.
- Store ice cream in the freezer in an airtight container, or tightly covered with plastic wrap, for up to 1 month.
FAQ’s
Why Is My Whipping Cream Not Getting Stiff?
Heavy whipping cream needs to be very cold to be able to be whipped into stiff peaks. Placing the mixing bowl in the freezer beforehand helps keep it cold during the whipping process.
What Is The Difference Between Regular Ice Cream and No-Churn Ice Cream?
Traditional ice cream is made with eggs and granulated sugar whereas no-churn ice cream does not contain eggs and is made with sweetened condensed milk. Both are made using heavy cream.
Traditional ice cream also needs to be churned and requires an ice cream maker, while no-churn ice cream can be combined in a mixer or bowl before being placed directly into the freezer to set.
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Cinnamon Ice Cream (No-Churn)
Ingredients
- 2 cups heavy whipping cream
- 1 ½ cups sweetened condensed milk
- ¾ cup brown sugar (divided)
- 3 teaspoons ground cinnamon (divided)
- 2 tablespoons salted butter
Instructions
- In a large mixing bowl or stand mixer, whip the heavy cream on high speed until stiff peaks that will stand on their own have formed, checking every minute or two to prevent over-whipping.2 cups heavy whipping cream
- Once peaks form in the whipped cream, turn off the mixer and add the sweetened condensed milk, ½ cup of the brown sugar, and 2 teaspoons of the cinnamon. Fold the mixture gently until smooth and homogenous.1 ½ cups sweetened condensed milk, ¾ cup brown sugar, 3 teaspoons ground cinnamon
- In a small bowl, melt together the butter, as well as the remaining brown sugar and cinnamon. Drizzle this mixture into the ice cream mixture and fold again.2 tablespoons salted butter
- Pour the mixture into a 9×5 inch loaf pan. Allow the ice cream to set in the freezer for about 4 to 5 hours, or until the middle of the pan is set.
- Once frozen, serve in bowls or cones of your choice.
Notes
Tips and Techniques
- Placing your mixing bowl in the freezer for at least 30 minutes before you begin whipping the heavy cream will help keep it cold so the peaks form faster.
- It does not matter whether you use light or dark brown sugar in this recipe. Using one over the other will not have a noticeable effect on the final product.
- Whipping the cream until stiff peaks form help ensure that the ice cream stays light and airy so that when you fold in the condensed milk, the mixture will become creamy instead of becoming hard to scoop when you are ready to serve it.
- If you do not have salted butter, simply use unsalted butter and add ¼ teaspoon of salt.
- Store ice cream in the freezer in an airtight container, or tightly covered with plastic wrap, for up to 1 month.
