3-Ingredient Creamy No-Churn Cinnamon Ice Cream Recipe: A Cinnamon Lover's Dream by Donna John
Who says ice cream is just for the hot months? We eat ice cream all year long, winter, summer, spring and fall. When I used to take my kids to a local ice cream shop, my favorite was their cinnamon ice cream. It was creamy and the cinnamon flavor smacked you right in the face. No subtle cinnamon – it was on cinnamon overload. This easy no-church cinnamon ice cream reminds me of that ice cream. Sweet, loaded with cinnamon and super creamy.
The cinnamon ice cream recipe has just three ingredients: sweetened condensed milk, ground cinnamon and heavy whipping cream. After beating the heavy cream to stiff peaks, it is folded into the sweetened condensed milk and cinnamon to form the ice cream base. No ice cream maker needed! Simply pour the mixture into a glass baking dish, cover and freeze for at least six hours.
Scoop this ice cream into bowls and serve as-is, or top it with chocolate chips, candied nuts, whipped cream, caramel sauce or your favorite ice cream toppings. If you are crazy about cinnamon like me, you could even stir in some cinnamon chips. Why not?
Cuisine: American
Prep Time: 10 minutes plus 6 hours to freeze
Cook Time: 0 minutes
Total Time: 10 minutes plus 6 hours to freeze
Servings: 4 to 6
Ingredients
- 1 can (14 ounces) sweetened condensed milk
- 5 tablespoons ground cinnamon
- 2 cups heavy whipping cream
Here's how to make it:
- Whisk together the sweetened condensed milk and cinnamon in a bowl.
- In another bowl, beat the heavy whipping cream until stiff peaks form.
- Fold the whipped cream into the cinnamon-milk mixture.
- Pour the ice cream base into a 13x9-inch glass casserole dish or loaf pan. Cover with plastic wrap and freeze at least 6 hours.
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