No-Churn Cinnamon Ice Cream
Make this easy no-churn cinnamon ice cream with just 5 simple ingredients! Rich, creamy, and packed with warm cinnamon flavor, it's the perfect homemade frozen dessert for any season.
Ingredients
- 2 cups heavy whipping cream chilled
- 1 14-ounce can sweetened condensed milk
- 1 to 2 teaspoons ground cinnamon adjust to taste
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Step 1: Prepare the Cinnamon Base
- In a large mixing bowl, whisk together the sweetened condensed milk, ground cinnamon, vanilla extract, and a small pinch of salt until the mixture is completely smooth.
- The cinnamon should be evenly distributed throughout the mixture.
Step 2: Whip the Heavy Cream
- Pour the chilled heavy whipping cream into a separate chilled mixing bowl.
- Using a hand mixer or stand mixer, whip the cream on medium-high speed until stiff peaks form.
- The whipped cream should hold its shape without collapsing.
Step 3: Fold Everything Together
- Add about one-third of the whipped cream to the cinnamon mixture.
- Gently fold it together using a rubber spatula to lighten the base.
- Next, carefully fold in the remaining whipped cream until no white streaks remain.
- Avoid overmixing, as this helps keep the ice cream light and fluffy.
Step 4: Freeze
- Transfer the mixture into a freezer-safe loaf pan or airtight container.
- Press plastic wrap directly onto the surface of the ice cream before covering with a lid.
- Freeze for at least 6 hours, or overnight for the best texture.