Cinnamon Ice Cream
Cinnamon Ice Cream is a super creamy and delicious homemade, no-churn ice cream recipe perfect for fall. Top your favorite apple pie with a scoop of cinnamon ice cream for the best dessert ever.
Servings: 8 Servings
Calories: 439kcal
Ingredients
- 2 cups heavy whipping cream
- 1 cup whole milk
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
Instructions
- Add whipping cream to a mixer bowl and beat at medium speed until cream starts to thicken. Raise to high speed, beating until stiff peaks form.
- In another bowl, add milk, sweetened condensed milk, vanilla and cinnamon. Whisk together until well combined.
- Fold in whipped cream.
- Pour into a baking pan or loaf pan and cover with aluminum foil.
- Freeze for 8 hours or over night until ice cream is frozen.
- Scoop and serve.
Notes
Storage: Store ice cream in an airtight container in the freezer up to 6 weeks.
Double the recipe as needed.
Variations: Use pumpkin pie spice or apple pie spice in place of the cinnamon.
Serving Suggestions: Great to top any fall dessert including apple desserts, cobblers and fruit crisps.
Nutrition
Serving: 1g | Calories: 439kcal | Carbohydrates: 40g | Protein: 8g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 114mg | Fiber: 1g | Sugar: 40g