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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 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!
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
No-Churn Cinnamon Ice Cream
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
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!
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.
Huge ice cream fan. Can’t wait to try this
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.
Ooo Lana! Apple pie is a great idea!
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!
Looks so creamy and only few ingredients! Love it!
Thanks Medeja! (It’s super easy to make…)
This looks awesome!! I’ve never seen cinnamon ice cream before. I can’t wait to try this. I love cinnamon in anything. Lol.
Hope you enjoy the recipe Shannon!
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!
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! 🙂
This is GORGEOUS! I’m all about the no-churn!