No-Churn Cinnamon Ice Cream Recipe
Super creamy, egg-free, cinnamon ice cream that comes together in 15 minutes (plus freezing), without an ice cream machine.
Servings: 6 cups
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
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 9x5 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 cup | Calories: 219kcal | Carbohydrates: 26.7g | Protein: 4g | Fat: 11.3g | Saturated Fat: 7.1g | Sodium: 88mg | Fiber: 1.2g | Sugar: 24.4g