I’m sharing my Homemade Cinnamon Ice Cream, a simple no cook recipe that can be served on its own, topped with caramel, or spooned over apple pie.

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I never expected a no cook cinnamon ice cream to feel this bold, but here we are. I blend silky heavy whipping cream with warm ground cinnamon and somehow it reads like dessert grown up, yet totally approachable.

I call it my Homemade Cinnamon Ice Cream, and people always squint like they know there’s a trick, then they just keep eating. I even joke about naming it Ninja Creami Cinnamon Ice Cream because it looks pro but really it’s delightfully simple, messy in the best way, and makes you want to hide a spoon for later.

Trust me, you’ll be curious before the first bite.

Ingredients

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Heavy whipping cream: Super creamy, rich in fat and calories, low in protein, it’s indulgent.
Sweetened condensed milk: Very sweet, lots of sugar and carbs, small protein.
Ground cinnamon: Warm spicy flavor, low calories, has antioxidants, may aid blood sugar.
Vanilla extract: Small amount gives big aroma, boosts perceived sweetness, almost no nutrients.
Pinch of salt: Balances flavor, brings out sweetness, not much nutrition.
Ground nutmeg optional: Adds warm nutty note and aroma, use sparingly, it’s strong.
Toasted pecans or walnuts: Provide crunch, healthy fats, protein and fiber, earthy flavor.
Caramel sauce optional: Sweet drizzling sauce, lots of sugar and calories, makes it decadent yum.

Ingredient Quantities

2 cups (480 ml) heavy whipping cream

1 (14 oz / 397 g) can sweetened condensed milk

1 1/2 tablespoons ground cinnamon

1 teaspoon pure vanilla extract

Pinch of fine salt

Optional: 1/2 teaspoon ground nutmeg

Optional: 1/2 cup chopped toasted pecans or walnuts

Optional: 1/2 cup caramel sauce for drizzling

How to Make this

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1. Put a metal or glass mixing bowl and your beaters in the fridge for 10 to 15 minutes so the cream whips better, then pour the 2 cups heavy whipping cream in and start whipping on medium-high until soft peaks form, dont go too far or youll get butter.

2. In a separate bowl stir together the 14 oz sweetened condensed milk, 1 1/2 tablespoons ground cinnamon, 1 teaspoon vanilla extract, a pinch of fine salt and if using, 1/2 teaspoon ground nutmeg; taste it and add a little more cinnamon if you want it stronger.

3. Fold about a third of the whipped cream into the condensed milk mixture to lighten it, then gently fold in the rest until mostly uniform, try not to beat the air out.

4. If you want the nuts mixed in, fold in the 1/2 cup chopped toasted pecans or walnuts now but save a few for topping if you like extra crunch.

5. Transfer the ice cream base to a loaf pan or airtight container, smooth the top a bit with a spatula.

6. If using caramel, spoon dollops of the 1/2 cup caramel sauce over the surface and swirl with a knife a few times to create ribbons, dont stir it all in or youll lose the stripes.

7. Cover tightly and freeze at least 6 hours or overnight until firm.

8. To serve, let the container sit at room temp 5 to 10 minutes so it scoops easier, use a warm spoon for clean scoops and drizzle extra caramel or sprinkle reserved nuts and a little extra cinnamon if desired.

Equipment Needed

1. Metal or glass mixing bowl (chill it first)
2. Electric hand mixer with beaters or a stand mixer
3. Rubber spatula for folding and smoothing, dont overmix
4. Measuring cups and spoons
5. Can opener for the sweetened condensed milk
6. Loaf pan or airtight container for freezing
7. Knife and cutting board for chopping nuts
8. Spoon or small offset spatula for dolloping and swirling caramel

FAQ

Is this ice cream really no cook? Yes. You just whip the heavy cream to soft peaks, fold in sweetened condensed milk, cinnamon, vanilla and salt, then freeze. The condensed milk both sweetens and helps keep the texture soft so you dont need an ice cream machine or any cooking.

How long does it need to freeze and when is it scoopable? Freeze 4 to 6 hours for a soft texture, overnight for firmer slices. Let it sit 5 to 10 minutes at room temp before scooping so it's easier to serve.

How do I avoid icy or grainy ice cream? Whip the cream to soft peaks but dont overbeat, fold gently so you keep air, and use an airtight container. Press plastic wrap right on the surface before putting the lid on to reduce ice crystals. If you want extra smoothness, gently stir once or twice during the first couple hours of freezing.

Can I make this without a mixer or use lower-fat dairy? A hand whisk can work if you're willing to labor — chill the bowl and whisk first and whip until soft peaks. Lower-fat creams wont whip properly so stick with heavy whipping cream. For a dairy-free version use full-fat canned coconut milk or store-bought sweetened condensed coconut milk in place of the dairy ingredients.

When and how do I add nuts or caramel? Fold in chopped toasted pecans or walnuts at the end, after you combine the condensed milk, so they stay chunky. For caramel drizzle either swirl half into the top before freezing or add warm caramel on serving. Dont overmix or the swirls will disappear.

How long will it keep and can I refreeze leftovers? Store up to about 2 weeks in the freezer in an airtight container for best texture. It can be kept longer but may develop more ice crystals. If you soften it and re-freeze it will be fine but the texture might be slightly different.

No Cook Cinnamon Ice Cream Recipe Substitutions and Variations

Heavy whipping cream: swap with 2 cups canned coconut cream (chill the cans and scoop the firm cream) for a dairy free version; it whips up a bit differently and will taste slightly coconutty.
Sweetened condensed milk: use 1 can sweetened condensed coconut milk (same amount) for vegan/dairy free, or make a quick stand in by simmering 12 oz evaporated milk with 1 cup sugar until slightly reduced and cooled.
Ground cinnamon: if you dont have plain cinnamon try 1 1/2 tablespoons pumpkin pie spice, or mix 1 tablespoon cinnamon + 1/4 teaspoon ground nutmeg for a warmer blend.
Toasted pecans or walnuts: swap with 1/2 cup toasted sunflower or pumpkin seeds for a nut free crunch, or use 1/2 cup crushed graham crackers for a sweeter texture; for the caramel drizzle, maple syrup or date syrup work well instead of store bought caramel.

Pro Tips

1. Chill your bowl and beaters longer if your kitchen is warm, even 20 to 30 minutes, or set the mixing bowl in a bigger bowl of ice water while whipping, it really helps the cream get to soft peaks faster.
2. Toast the nuts well and let them cool completely before folding them in, that keeps them crunchy. Save some bigger chunks to sprinkle on top so you get textural contrast.
3. For neat caramel ribbons warm the caramel just enough to make it pourable, dollop it on top and use a toothpick to drag gentle swirls. If you want stronger ribbons freeze the pan for 20 to 30 minutes after dolloping so the caramel firms before you cover.
4. To avoid icy texture, press plastic wrap right on the surface before putting the lid on and use a shallow, wide container so it freezes faster. If you dont want it rock hard, add 1 to 2 tablespoons of vodka or a flavored liqueur to the base it lowers the freezing point without tasting boozy.

No Cook Cinnamon Ice Cream Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I'm sharing my Homemade Cinnamon Ice Cream, a simple no cook recipe that can be served on its own, topped with caramel, or spooned over apple pie.

Servings

servings

Calories

363

kcal

Equipment: 1. Metal or glass mixing bowl (chill it first)
2. Electric hand mixer with beaters or a stand mixer
3. Rubber spatula for folding and smoothing, dont overmix
4. Measuring cups and spoons
5. Can opener for the sweetened condensed milk
6. Loaf pan or airtight container for freezing
7. Knife and cutting board for chopping nuts
8. Spoon or small offset spatula for dolloping and swirling caramel

Ingredients

2 cups (480 ml) heavy whipping cream
1 (14 oz / 397 g) can sweetened condensed milk
1 1/2 tablespoons ground cinnamon
1 teaspoon pure vanilla extract
Pinch of fine salt
Optional: 1/2 teaspoon ground nutmeg
Optional: 1/2 cup chopped toasted pecans or walnuts
Optional: 1/2 cup caramel sauce for drizzling

Directions

Put a metal or glass mixing bowl and your beaters in the fridge for 10 to 15 minutes so the cream whips better, then pour the 2 cups heavy whipping cream in and start whipping on medium-high until soft peaks form, dont go too far or youll get butter.
In a separate bowl stir together the 14 oz sweetened condensed milk, 1 1/2 tablespoons ground cinnamon, 1 teaspoon vanilla extract, a pinch of fine salt and if using, 1/2 teaspoon ground nutmeg; taste it and add a little more cinnamon if you want it stronger.
Fold about a third of the whipped cream into the condensed milk mixture to lighten it, then gently fold in the rest until mostly uniform, try not to beat the air out.
If you want the nuts mixed in, fold in the 1/2 cup chopped toasted pecans or walnuts now but save a few for topping if you like extra crunch.
Transfer the ice cream base to a loaf pan or airtight container, smooth the top a bit with a spatula.
If using caramel, spoon dollops of the 1/2 cup caramel sauce over the surface and swirl with a knife a few times to create ribbons, dont stir it all in or youll lose the stripes.
Cover tightly and freeze at least 6 hours or overnight until firm.
To serve, let the container sit at room temp 5 to 10 minutes so it scoops easier, use a warm spoon for clean scoops and drizzle extra caramel or sprinkle reserved nuts and a little extra cinnamon if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.