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Our delicious No-Churn Cinnamon Ice Cream is made with just three ingredients and no ice cream maker needed!
After we made (and photographed) yesterday’s recipe for Mexican Bread Pudding – I got to thinking…Our No-Churn Cinnamon Ice Cream would be a perfect complement to serve alongside that fantastic bread pudding!
No-Churn ice creams – like today’s cinnamon version – are super easy to make and they come out creamy and delicious and you don’t need an ice cream maker!
Just three ingredients – heavy whipping cream, a can of sweetened condensed milk and Saigon Cinnamon – are whipped together in the bowl of a stand mixer (a hand mixer will also work). Pour the mixture into a freezer-safe container and freeze until set – about 6 hours or so! (Although regular cinnamon will work, try if you can to use the Saigon Cinnamon as it has really fantastic flavor!)
Our No-Churn Cinnamon Ice Cream is cool and creamy with a hit of cinnamon spice that is perfect with recipes like our Mexican Bread Pudding, Mexican Brownies or even our Hot Fudge Pudding Cake!
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No-Churn Cinnamon Ice Cream
Our delicious No-Churn Cinnamon Ice Cream is made with just three ingredients and no ice cream maker needed!
Ingredients
- 2 cups heavy whipping cream
- 1 teaspoon Saigon Cinnamon
- 1 14–ounce can sweetened condensed milk
Instructions
- In the bowl of a stand mixer using the whisk attachment, whip the heavy cream until stiff peaks form.
- Add the cinnamon to the bowl with the whipped cream, then with the mixer on low speed, drizzle in the sweetened condensed milk.
- Once combined pour into a freezer-safe container. Cover and freeze for at least 6 hours or until the ice cream sets up.
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Saigon Cinnamon Ginger Cookies
Can I use Dulce de leche instead of the regular sweetened condensed milk?
Looking forward to making this ice cream! I always use Saigon cinnamon.
Great price at Costco too.
We’ve never tried it Mary but I think it could work – please let us know how it works out!
Hello, I was searching on the internet for Saigon Cinnamon. Looking up info it and where else it could be purchased. I found a very unsettling link regarding it. Are you aware that this type could be unsafe? I love cinnamon and use a lot of it regularly. Reading this link makes me not want to try this kind of cinnamon. I don’t think it is wise to recommend a condiment that can cause health problems.
Saigon cinnamon is POSSIBLY UNSAFE when taken by mouth in large amounts for a long period of time. Taking large amounts of Saigon cinnamon might cause side effects in some people. Saigon cinnamon contains a chemical called coumarin. In people who are sensitive, coumarin might cause or worsen liver disease.
Thanks for letting us know Cindy. There are other articles that suggest limiting your consumption to no more than 1 teaspoon per day (this recipe uses 1 teaspoon in the entire recipe). You can choose a different variety if you prefer – the flavor may be milder but you’ll still have a cinnamon flavor in this recipe.
This is very creamy ice cream! At 6 hours it was soft serve and after overnight it becomes just like regular ice cream! I did use 1 and 1/2 teaspoons of Saigon cinnamon from Sam’s Club and it was delicious with honeycrisp apple pie.
Thanks for the recipe.
Katherine
You’re very welcome Katherine – love the idea of serving this with apple pie!
Hi…I love cinnamon and would love to make this…..Can you use regular cinnamon in place of the Saigon cinnamon…..This sounds so AMAZING
Hi Renee – yes you can use regular cinnamon. Enjoy!
Thanks for the great recipe! I’ve made this several times because its so simple and delicious.
Hot tip: A scoop or two of this goes wonderfully with pancakes or crepes.
Thanks Nick!
Will this work in a counter top ice cream maker?
Hi Jen – No – you wouldn’t get the same creamy volume churning it in an ice cream maker. Instead, I’d suggest making a recipe like this traditional vanilla ice cream recipe: https://www.afamilyfeast.com/the-best-vanilla-ice-cream/ – it’s made for an ice cream churn and you could add in the cinnamon to the custard mixture (or steep a cinnamon stick in the custard while it is still warm) to make something very similar. Hope that helps!
Love the idea of cinnamon ice cream! Unfortunately, I can’t have dairy. I wonder if this would work with coconut cream/milk? I’m going to try it and see how it turns out.
I’d love to hear how it comes out with those substitutions Emily! I think the sweetened condensed milk is also the key to achieving the thick and creamy texture without churning so you’ll have to find a replacement for that too!
I tried it both ways, with coconut milk (full fat) and coconut cream. Both ended up tasting great, but wasn’t quite the right consistency. The cream seemed to work a bit better, consistency-wise. I did, however, end up putting it into my ice cream machine (cuisinart).
The first time it churned the result was a little icy so I added about half a shot of golden rum – it was delicious and brought out the flavor of the cinnamon. I wish I could’ve managed to make it a no-churn, but that seems rather difficult when making it dairy-free. I’ll definitely make this again 🙂
Thanks for letting us know Emily!
Have you any other flavors for the no churn ice cream? Thanks
Hi Norma – We have a Peppermint Chip recipe on the blog as well. The base recipe of cream and sweetened condensed milk can be the start of just about any flavor you’d like!