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No Churn Cinnamon Ice Cream. Three ingredients and no ice cream maker necessary. Perfect addition to all those fall apple desserts!

No Churn Cinnamon Ice Cream


  • 1 can 14 ounce sweetened condensed milk
  • 2-3 teaspoons ground cinnamon see recipe notes
  • 2 cups heavy whipping cream


  1. In a small bowl, stir sweetened condensed milk with cinnamon until thoroughly combined.
  2. In a large bowl, using an electric mixer, whip cream to stiff peaks.
  3. Fold sweetened condensed milk mixture into whipped cream. Beat again to fully combine milk mixture and to incorporate more air.
  4. Pour into freezer safe container, covering top with plastic wrap, pressing the wrap directly onto the surface of the ice cream mixture.
  5. Cover with an air tight lid or seal well with aluminum foil. Freeze for 4-6 hours or overnight.

Recipe Notes

*You can add cinnamon to taste. Different varieties of cinnamon have different tastes and strengths. I think 2 teaspoons is a good middle of the road amount. Mine was a generous 2 teaspoons and I wouldn't rule out trying a full Tablespoon next time.

*If I don't have one of my favorite ice cream tubs available, I'll use a 9 X 5" loaf pan. I like to line the pan with plastic wrap before pouring in the ice cream. Then I'll press plastic wrap on the surface and seal the top well with a piece of aluminum foil.

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