No-Churn Cinnamon Ice Cream
Creamy, sweet and flavorful, our No-Churn Cinnamon Ice Cream recipe is simple to make and has a rich cinnamon vanilla flavor. It makes a great dessert and summer treat that kids can help make and enjoy, just as much as the adults can! All you need is a bowl, a hand mixer and an ice cream tub…mix all your ingredients, freeze and enjoy!
Servings: 6
Calories: 561kcal
Equipment
- hand held mixer
- ice cream tub or 9x5 inch pan
Ingredients
- 2 cups heavy cream
- 1 ¾ cups sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- pinch of sea salt
Instructions
- Pour the heavy whipping cream into a large bowl and beat with a hand mixer on medium speed for about 5 minutes, or until very thick peaks form. Add the rest of the ingredients to the bowl and beat again gently on low speed for about 1 minute or until well combined.
- Pour the mixture into the pan or ice cream tub and freeze for at least 6 hours.
- Once frozen, allow to thaw slightly before serving.
Notes
Storing: Store ice cream in the freezer, covered, in a freezer safe container, preferably a silicone ice cream tub. This makes scooping out the ice cream later the easiest.
Tip: For a bigger boost of cinnamon flavor, use cinnamon extract instead of vanilla, or a combination of cinnamon and vanilla extracts. Make sure to keep the amounts the same, so the ice cream is still as creamy as it should be.
Nutrition
Serving: 8oz | Calories: 561kcal | Carbohydrates: 52g | Protein: 9g | Fat: 36g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 120mg | Sodium: 135mg | Potassium: 413mg | Fiber: 1g | Sugar: 51g | Vitamin A: 1408IU | Vitamin C: 3mg | Calcium: 319mg | Iron: 0.4mg
