Cinnamon Ice Cream (No-Churn)

Cinnamon ice cream in cones in metal spiral stands with cinnamon rolls around it and a kitchen towel next to them.

5 from 6 votes

Cinnamon Ice Cream is a flavorful, no-churn style recipe that it enjoyable all year long. It is especially delicious alongside of fall desserts like apple pie and fruit crisps.

Prep Time10

Freeze Time4

Total Time4 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 328kcal

Author: Lauren Harris

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.

** Nutritional information is an estimate and may vary.

Nutrition