It’s summer so why not make a surprisingly easy and tasty No-Churn Cinnamon Ice Cream? Try pairing it with brownies or some Soft and Chewy Snickerdoodle Cookies or maybe use it as an alternative to a scoop vanilla ice cream on top of Dutch Apple Pie! Seriously, this takes about 5-10 minutes to whip up and blend, Then all you need to do is wait for it to freeze so you can dish it up and enjoy it!
Whip it up!
First, whip up the heavy whipping cream until stiff peaks form.
Blend it all in!
Next, add in the remaining ingredients and blend together until no streaks are visible
Oh look at this! Little flecks of cinnamon are dispersed throughout this mixture. The only thing left to do is to allow the mixture to freeze!
Freezer Prep:
Finally, pour the mixture into a loaf sized pan or an 8″ x 8″ square pan, smoothing out the top. Cover with parchment paper cut to fit the top of the ice cream-to-be! Then, seal the entire container in plastic wrap before placing it in the freezer.
Serve it up!
After a few hours, scoop out this No-Churn Cinnamon Ice Cream into a sundae dish, a cone or a la mode style on top of brownies, apple pie or pound cake! This surprisingly delicious dessert will impress your friends and family!
No Churn Cinnamon Ice Cream
Ingredients
- 2 c heavy whipping cream
- 1- 14-oz. can Sweetened Condensed Milk
- 1 T vanilla
- 2-3 T cinnamon
Instructions
- Whip heavy cream until stiff peaks form.
- Add in the remaining ingredients and blend until no streaks are visible and cinnamon is uniformly distributed.
- Place in a loaf pan or an 8' x 8" square pan. Cover top with a piece of parchment paper to cover the ice cream. Then wrap ion plastic wrap.
- Place container in the freezer for a few hours until frozen. Scoop and enjoy!
