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.
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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Super creamy, egg-free, cinnamon ice cream that comes together in 15 minutes (plus freezing), without an ice cream machine.
- 3–4 tablespoons ground cinnamon
- 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.
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.
- Serving Size: 1/2 cup
- Calories: 219
- Sugar: 24.4g
- Sodium: 88mg
- Fat: 11.3g
- Saturated Fat: 7.1g
- Carbohydrates: 26.7g
- Fiber: 1.2g
- Protein: 4g
- Cholesterol: 0g
Keywords: cinnamon ice cream, no-churn ice cream