Cinnamon Dream

Easy No-Churn Cinnamon Ice Cream

Making ice cream at home doesn’t have to be a chore! While I enjoy using my
ice cream maker, the no-churn method is a fantastic alternative for those
times when you want something quick and easy. One of the biggest advantages
is not needing to pre-freeze a bowl, which can be a space issue.

No-churn ice cream skips the traditional custard base and ice cream maker,
relying on whipped cream for that perfect texture. By whipping the cream
before freezing, you incorporate air, leading to a softer, more scoopable
ice cream. The resulting texture is similar to soft-serve or a rich,
gourmet ice cream.

Plus, no-churn ice cream is incredibly versatile. You can easily adapt it
by adding your favorite mix-ins, such as the classic Oreo combination, or,
as we’re doing here, creating a cozy and comforting cinnamon flavor.

Cinnamon Ice Cream Recipe

This cinnamon ice cream recipe is a breeze to make! You can have the base
ready for the freezer in just 15 minutes or less. The best part? No ice
cream maker is needed; just an electric mixer.

You only need five simple ingredients. The foundation starts with sweetened
condensed milk and heavy cream. Then, you add vanilla extract, ground
cinnamon, and optional cinnamon chips for an extra burst of flavor.

Get ready for a flavor explosion! This recipe perfectly captures the essence
of “sugar and spice, and everything nice!” Each bite of this silky ice
cream is infused with warm, toasty cinnamon. It’s the perfect dessert to
complement dishes like pumpkin pie or warm apple crisp.

Ingredient Notes

• Sweetened Condensed Milk: Ensure you are using sweetened
  condensed milk, not evaporated milk. Sweetened condensed milk contains
  around 45% sugar, so no extra sugar is needed. It’s thicker and darker than
  evaporated milk.
• Heavy Cream: Look for heavy cream with 36% milk fat. Do
  not substitute with lighter creams like half-and-half or low-fat whipping
  cream. The cream needs to be thoroughly chilled for proper whipping.
• Ground Cinnamon: A pantry staple for many recipes. I
  personally love the warmth and spice it brings to this ice cream.
• Pure Vanilla Extract: Vanilla enhances the flavor of the
  ice cream. It’s not absolutely necessary, but it adds a subtle richness.
• Cinnamon Chips: These add a nice crunch, but feel free to
  leave them out for a smoother texture. If you use good-quality ground
  cinnamon, the ice cream will still be packed with flavor.

How To Make Cinnamon Ice Cream

Find a loaf tin or a container of a similar size and shape. Any container
works, but a loaf pan fits nicely in the freezer, much like a store-bought
ice cream carton.

Prepare the ingredients: In a small bowl, combine sweetened
condensed milk, cinnamon, and vanilla extract. Set it aside.

Whip the cream: Pour the chilled heavy cream into a large
bowl. For best results, I recommend chilling the bowl and beaters in the
freezer for about 15 minutes beforehand. This helps the cream whip up
perfectly. Using a hand mixer or stand mixer, beat the cream until stiff
peaks form.

Combine: Gently fold the milk mixture into the whipped
cream until it’s just combined. Be careful not to over-mix, which can deflate
the cream. If using cinnamon chips, fold those in as well.

Freeze: Transfer the mixture to the loaf pan and smooth the
top. Sprinkle with additional cinnamon chips if desired. Cover the pan with
foil and freeze for at least six hours, or preferably overnight. The wait is
worth it, I promise!

Tips for Success

With these easy no-churn ice cream recipes, you’ll be an ice cream-making
pro in no time! Here are some final tips for the best cinnamon ice cream:

• Use full-fat ingredients: Homemade ice cream isn’t the
  place for low-fat substitutions! For a creamy texture, always use full-fat
  heavy cream (36%) and full-fat sweetened condensed milk.
• Chill your tools: Make sure your mixing bowl and beater
  attachments are cold from the freezer before whipping the cream for the
  best results.
• What are “stiff peaks?” This means that when you lift
  the beaters out of the whipped cream, the peaks should stand up firm and
  straight, without drooping over.
• Properly cover for freezing: To prevent ice crystals,
  ensure the ice cream is tightly covered in the freezer.
• Serving Suggestions: Enjoy your homemade cinnamon ice
  cream with cinnamon graham crackers or Snickerdoodle cookies. Keep reading
  for even more delicious serving ideas.

Ways to Serve Cinnamon Ice Cream

This cinnamon-flavored ice cream is delicious on its own, but it’s
particularly good with fruit desserts or pumpkin pie. Try it with homemade
apple blueberry crisp or strawberry rhubarb crisp. We also love it on
classic pound cake. For an extra touch of spice, sprinkle cinnamon over each
scoop when serving.

Recipe Variations

These ice cream recipes are easy to customize with your favorite treats. Feel
free to stir in candy, cookies, candy bars, or cereal. Here are some easy
add-in and variation ideas for this cinnamon ice cream:

• Add different mix-ins: The possibilities are endless!
  Try adding M&Ms, chocolate chips, or chopped white chocolate. For a
  Valentine’s Day twist, add hot cinnamon hearts. Cinnamon Toast Crunch
  cereal would also be delicious!
• Add cookies: Chop up graham crackers or snickerdoodles
  to sprinkle into the ice cream and overtop as a garnish.
• Mix in brownies: This ice cream would be delicious with
  chunks of Kahlua brownies with cinnamon throughout.

Storing No-Churn Ice Cream

No-churn ice cream can be stored for a couple of months when properly
stored. Here’s how to do it:

Line the loaf pan with parchment paper before freezing: Once
the ice cream is frozen, lift it out and transfer the whole block to a
resealable container.

Preventing ice crystals: To prevent ice crystals from
forming, gently press a layer of plastic wrap or parchment directly against
the ice cream before closing the lid.