No-Churn Cinnamon Ice Cream Recipe

5 from 2 votes
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No-Churn Cinnamon Ice Cream Recipe

Cinnamon ice cream is the perfect ice cream for the fall—especially if you add it to a warm apple pie, pumpkin pie, or my skillet apple crisp! This recipe is inspired by the most delicious cinnamon gelato I had in Cinque Terre, Italy. It was a life-changing experience and unlike anything I tasted during the entire trip.

My cinnamon ice cream is rich and dense with an unmatched creamy texture. The flavor is unreal and will remind you of your favorite cinnamon breakfast cereal. However, the best part about this recipe is how easy it is to make without the need for an ice cream machine or any fancy equipment.

Cinnamon also takes center stage in a crispy-topped creme brûlée.

How to Make No-Churn Ice Cream

No-churn ice cream is the process of making homemade ice cream without an ice cream machine. An ice cream machine allows you to quickly freeze and aerate heavy cream by churning it in a frozen metal container. It also allows you to swirl in toppings without them sinking to the bottom.

It’s ideal, but you can get around it by simply whipping the cream in a standard mixer until stiff peaks just form, adding condensed milk, and folding in your toppings. From here you can freeze for about 4-5 hours. The ice cream will take on a lighter, more airy texture similar to creamier frozen whipped cream.

Incorporating the cinnamon consists of folding spoonfuls of ground cinnamon into the simple creamy base with a touch of vanilla extract for added flavor. Most cinnamon ice cream recipes I’ve come across only call for 1-2 tablespoons of cinnamon. I doubled my addition with a 1/4 cup, which is the perfect amount for bold cinnamon flavor.

Cinnamon Is Just the Beginning

The base of this recipe can be used with an unlimited number of different toppings—it’s generic enough to work with just about anything. You can use this base ice cream recipe for your favorite chocolate candy, peanut butter, Oreos, Snickers, caramel…you get the picture.

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No-Churn Cinnamon Ice Cream Recipe
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5 from 2 votes

No-Churn Cinnamon Ice Cream Recipe

Servings: 6 cups
Prep: 15 minutes
Cook: 5 hours
Total: 5 hours 15 minutes
Super creamy, egg-free, cinnamon ice cream that comes together in 15 minutes (plus freezing), without an ice cream machine.

Ingredients 

  • 14- ounce can of sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 cups heavy cream, chilled
  • 3-4 tablespoons ground cinnamon
  • Pinch of salt
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Instructions 

  • In a large bowl, whisk together condensed milk, vanilla extract, and salt. Set aside.
  • Whip the cream with a mixer on medium-high speed until firm peaks form, about 3-4 minutes.
  • Fold 1 cup of the whipped cream into the condensed milk mixture using a rubber spatula until combined.
  • Fold the condensed milk mixture into the whipped cream until fully combined. Stir in the cinnamon until fully mixed throughout using a spoon or rubber spatula.
  • Pour mixture into a chilled 9×5 inch metal loaf pan, cover, and freeze for 4-5 hours.

Notes

You can add more or less cinnamon to taste depending on how much cinnamon flavor you want. I recommend starting with about a 1/4 cup.
The base of this recipe can be used with an unlimited number of toppings. You can use this recipe for your favorite chocolate candy, add peanut butter, Oreos, Snickers, caramel…you get the picture.

Nutrition

Serving: 1/2 cupCalories: 219kcalCarbohydrates: 26.7gProtein: 4gFat: 11.3gSaturated Fat: 7.1gSodium: 88mgFiber: 1.2gSugar: 24.4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @kitchenswagger or tag #kitchenswagger!

About Shawn Williams

My name is Shawn, author behind Kitchen Swagger. I'm a food & drink enthusiast bringing you my own simple and delicious restaurant-inspired recipes.

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2 Comments

  1. I had high hopes for this recipe but sadly we did not like it. The ice cream was not creamy and the cinnamon made it very grainy.

    1. It always comes out ultra rich and creamy for me. Did you follow the steps exactly? What was the consistency like?