No-Churn Cinnamon Ice Cream Recipe

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Ingredients Gathering 

Collect all the necessary ingredients. For no-churn cinnamon ice cream, you'll need heavy cream, sweetened condensed milk, ground cinnamon, vanilla extract, and a pinch of salt. 

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Whip the Cream 

In a large mixing bowl, whip the heavy cream using a hand mixer or a stand mixer until stiff peaks form. This usually takes a few minutes on medium-high speed. Be careful not to overwhip. 

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Combine Condensed Milk and Flavorings 

In a separate bowl, mix the sweetened condensed milk, ground cinnamon, vanilla extract, and a pinch of salt until well combined. 

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Fold in Whipped Cream 

Gently fold the whipped cream into the condensed milk mixture. Use a spatula to carefully incorporate the whipped cream, being cautious not to deflate it too much. This will create a creamy base for your ice cream. 

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Transfer to a Container 

Pour the mixture into a freezer-safe container. A loaf pan or a shallow dish works well for this. Smooth the top with a spatula. 

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Add Flavor Swirls (Optional) 

If desired, you can add swirls of cinnamon syrup or caramel sauce to the ice cream mixture at this point. Use a knife or skewer to gently swirl the syrup into the mixture. 

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Freeze 

Cover the container with plastic wrap or a lid and place it in the freezer. Allow the ice cream to freeze for at least 6 hours, or preferably overnight, until firm. 

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Serve and Enjoy 

Once the ice cream is fully frozen, scoop it into bowls or cones and serve. Garnish with a sprinkle of cinnamon on top if desired. Enjoy your homemade no-churn cinnamon ice cream! 

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