Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
no-churn cinnamon ice cream in pizelle waffle cups, ice cream scoop, and loaf pan

Cinnamon Swirl No-Churn Ice Cream


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Description

Nobody thinks about cinnamon ice cream and it’s a crying shame as it tastes like pure comfort. This is the perfect end of Summer ice cream when dreams of Fall and pumpkins are around the corner.


Ingredients

Scale
  • 2 cups heavy cream (472 mL)
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 14 oz can sweetened condensed milk (414 mL)

Cinnamon Swirl

  • 1/3 cup brown sugar (50 g)
  • 2 Tablespoons water
  • 2 Tablespoons butter (28 g)
  • 1 tsp ground cinnamon


Instructions

  1. Chill the bowl you’re using to whip your cream and the beaters for 20 minutes.
  2. Line the bottom of a 9″x5″ loaf pan with parchment.
  3. While the bowl is chilling, make the cinnamon swirl.

 

Make the cinnamon swirl:

  1. Mix the brown sugar and water in a small pan.
  2. Set the heat to medium and bring the sugar to a boil.
  3. Continue cooking the sugar until it starts to thicken and make big bubbles.
  4. When the sugar is as thick as pancake syrup, turn off the heat and stir in the butter and 1 tsp of cinnamon.
  5. Set aside the sugar to cool while you beat the cream.

 

Make the ice cream:

  1. Beat the cream, 1 tsp of cinnamon, and vanilla in the chilled bowl until you get stiff peaks.
  2. Open up the can of sweetened condensed milk, then drizzle it down the side of the bowl.
  3. Use a baking spatula to scrape out all the sweetened condensed milk, then fold the cream and milk together into a smooth, consistent mixture.
  4. Scrape the cinnamon sugar into a piping bag or a ziploc. Cut the tip off about 1/4″ from the end.
  5. Scoop about half the cream into your prepared pan, then squeeze out stripes of the cinnamon swirl mixture across the top of the pan.
  6. Scrape out the rest of the bowl into the pan. Squeeze out the rest of the cinnamon swirl mixture in stripes across the top.
  7. Drag a butter knife through the ice cream in loose swirls to break up the cinnamon swirl mix and distribute it through the ice cream.
  8. Cover the top with plastic wrap.
  9. Freeze overnight or about 8 hours.
  10. After freezing, feel free to transfer the ice cream to a lidded freezable container like a Pyrex or a Tovolo tub for longer storage.

Notes

Just add coffee: this ice cream makes an incredible affogato. Brew up your favorite espresso and add a scoop. You’ve been warned.

Cheese frenchee and cinnamon ice cream: my home town in Nebraska had a restaurant that served their kids’ cheese frenchee with a scoop of cinnamon ice cream. Out of pure nostalgia, I cannot think of cinnamon ice cream without the cheese frenchee. Why they go together is a mystery, but trust me, it works. I know it’s trashy, but life is too short to eat clean 100% of the time. Try it; you won’t be disappointed.

  • Prep Time: 10 minutes
  • Additional Time: 8 hours 20 minutes
  • Cook Time: 5 minutes
  • Category: Ice Cream
  • Cuisine: American