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No-Churn Cinnamon Ice Cream - 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!

No-Churn Cinnamon Ice Cream - Just three ingredients and no ice cream maker needed!

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 a 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 - A Family Feast

No-Churn Cinnamon Ice Cream

  • Prep Time: 6 hours 5 mins
  • Total Time: 6 hours 5 minutes
  • Yield: 1 quart


  • 2 cups heavy whipping cream
  • 1 teaspoon Saigon Cinnamon
  • 1 14-ounce can sweetened condensed milk


  1. In the bowl of a stand mixer using the whisk attachment, whip the heavy cream until stiff peaks form.
  2. Add the cinnamon to the bowl with the whipped cream, then with the mixer on low speed, drizzle in the sweetened condensed milk.
  3. Once combined pour into a freezer-safe container. Cover and freeze for at least 6 hours or until the ice cream sets up.

You may also like:

Mexican Bread Pudding

Mexican Bread Pudding - A Family Feast

Mexican Brownies

Mexican Brownies - A Family Feast

Saigon Cinnamon Ginger Cookies

Saigon Cinnamon Ginger Cookies - A Family Feast

Hot Fudge Pudding Cake

Hot Fudge Pudding Cake - A Family Feast

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  • Cindy wrote:

    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.

    • Martha wrote:

      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.

  • Katherine Dietz wrote:

    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.

    • Martha wrote:

      You’re very welcome Katherine – love the idea of serving this with apple pie!

  • Renee wrote:

    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

    • Martha wrote:

      Hi Renee – yes you can use regular cinnamon. Enjoy!

  • Nick Morris wrote:

    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.

    • Martha wrote:

      Thanks Nick!

  • Jen wrote:

    Will this work in a counter top ice cream maker?

    • Martha wrote:

      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: – 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!

  • Kim Taylor wrote:

    Great ideas! Thanks for sharing!

    • Martha wrote:

      Thanks Kim!

  • Nutmeg Nanny wrote:

    This ice cream looks delicious! When I got married I had an ice cream bar and we actually served cinnamon ice cream 🙂 Love that it’s no-churn too!

    • Martha wrote:

      An ice cream bar – what a great idea for a wedding! (I would have loved having that at mine – I’m crazy about ice cream!)

  • Emily Jelassi wrote:

    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.

    • Martha wrote:

      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!

      • Emily Jelassi wrote:

        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 🙂

        • Martha wrote:

          Thanks for letting us know Emily!

  • Kim Beaulieu wrote:

    I adore roasted Saigon cinnamon. It’s my absolute favourite. Love that you made this no churn. There needs to be more no churn ice cream recipes in the world.

  • The Food Hunter wrote:

    Huge ice cream fan. Can’t wait to try this

  • Lana | Never Enough Thyme wrote:

    What a lovely, creamy no-churn ice cream! I can think of lots of ways to use this – a scoop on top of apple pie sounds fabulous.

    • Martha wrote:

      Ooo Lana! Apple pie is a great idea!

  • Heather / girlichef wrote:

    I love cinnamon ice cream and can’t believe how simple your version is…plus, it’s looks pretty darn dreamy at the same time. I can make a batch RIGHT NOW!

  • Medeja wrote:

    Looks so creamy and only few ingredients! Love it!

    • Martha wrote:

      Thanks Medeja! (It’s super easy to make…)

  • Shannon Banman wrote:

    This looks awesome!! I’ve never seen cinnamon ice cream before. I can’t wait to try this. I love cinnamon in anything. Lol.

    • Martha wrote:

      Hope you enjoy the recipe Shannon!

  • Norma Reynolds wrote:

    Have you any other flavors for the no churn ice cream? Thanks

    • Martha wrote:

      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!

  • Lauren Kelly Nutrition wrote:

    This ice cream looks amazing! I love that it’s no churn too. I crush up those ginger cookies pictures above and put them on top of this ice cream! 🙂

  • claire @the realistic nutritionist wrote:

    This is GORGEOUS! I’m all about the no-churn!

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