No-Churn Salted Cinnamon Ice Cream

A No-Churn Salted Cinnamon Ice Cream recipe is easy to make and ready for freezing in 15 minutes flat. It’s a wonderful base ice cream recipe to enjoy with pie, caramel sauce or all on its own.

scoops of cinnamon ice cream sprinkled with cinnamon with cone and spoon on white plate

Cinnamon ice cream is one of my all-time favorite flavors of ice cream. Either that or brown sugar ice cream. But it can be hard to find.

When we lived in Europe, it was often on the menu in gelato shops. In the US, it is usually only available in the fall and even then, it is rare. So, I decided to make my own to enjoy whenever I want.

Much like no-churn coffee ice cream, this recipe requires a simple whip of cream and some help from the baking aisle.

three scoops of no churn ice cream in metal loaf pan with ice cream scoop and cones on side

Traditional vs No-Churn Ice Cream Recipe

I have an ice cream maker, and like to make traditional ice cream, but it takes some planning. The insert needs to be frozen, the custard needs to chill down for a really long time, and I normally am not that organized. I want ice cream when I want it.

The answer: no-churn ice cream.

Fifteen minutes later and the custard is ready for freezing!

Ingredients //

All it takes is 6 ingredients to make a warmly spiced ice cream of your dreams.

Gather together heavy whipping cream, vanilla bean paste, vodka, cinnamon, kosher salt and sweetened condensed milk.

heavy cream, can of sweetened condensed milk, cinnamon, vodka, vanilla, salt

Heavy Whipping Cream. One small pint of heavy cream is all you need. Grab a quart and double the recipe for a real ice cream party.

Vodka. The addition of vodka may see odd, but it makes a difference in the ice cream’s overall texture (essentially, it drops the freezing point of the ice cream base). Rum is a nice substitute for a kick more flavor.

Cinnamon. There are two main varieties of cinnamon – Saigon and Ceylon. Saigon is more popular, but Ceylon is considered true cinnamon (and a bit more expensive). Go for the one already in your pantry.

Sweetened Condensed Milk. Condensed milk is easily available in the baking aisle (just make sure not to grab evaporated milk). Eagle Brand is a good option.

How to Make // The Steps

I can’t tell you how incredible it is to make ice cream from scratch without an ice cream maker. Get ready to be amazed.

  • Whip cream until stiff peaks form using the whisk attachment on your electric mixer.
whipped cream in glass bowl with vodka and vanilla on side
  • Add vanilla and vodka.
vanilla over whipped cream in glass bowl
  • Next, add cinnamon and salt. Whisk until combined.
cinnamon sprinkled over whipped cream in glass bowl
  • Remove from mixer and gently fold in sweetened condensed milk.
pouring sweetened condensed milk in whipped cream in glass bowl
  • Be careful not to deflate the cream.
finishing ice cream base with condensed milk in glass bowl
  • Gently spoon the mixture into a loaf pan or individual paper containers with a lid. Freeze for at least 6 hours, or overnight.
easy homemade ice cream in metal loaf pan with cinnamon and salt on side

What Makes This Cinnamon Ice Cream Recipe So Good?

Like I said, I want ice cream when I want it and this recipe ensures a homemade way to get me there. I love this simple ice cream recipe so much because:

  • Shortcut ingredients make an ice cream base ready for chilling in 15 minutes flat.
  • It’s sweetly scented with warm, ground cinnamon for a fall-inspired treat enjoyed any time of year.
  • It’s a simple. elegant and easy dessert recipe my kids and husband devour.

The Perfect Base Recipe //

You can make any flavor imaginable – you just need a base of whipped cream, sweetened condensed milk, flavoring, and a little vodka or rum.

Chocolate chips, chocolate candies, peanut butter chips or crushed cookies would all be divine.

Tip: The alcohol can be omitted, but it makes a huge difference in the texture and scoop-ability of the ice cream.

scoops of no churn ice cream recipe topped with cinnamon with cone in white bowl and spoon on side

Serving Suggestions

Salted Cinnamon Ice Cream is perfect on apple pie, with salted caramel, or all on its own.

I scoop a spoonful any time the craving strikes. Don’t judge.

How to Freeze //

I like to transfer the ice cream base to a metal 9 x 5-inch loaf pan, then wrap the entire pan in plastic wrap. The metal keeps the ice cream super cold.

Alternatively, place into individual paper pint containers and seal tight.

The ice cream sets up in about 6 hours, but feel free to make it the night before.

Stored tightly wrapped, it will keep its flavor and integrity for up to 3 months in the freezer.

More Ice Cream Recipes //

If you make this recipe, I’d love to know how it goes! Be sure to follow me on Facebook, Instagram and Pinterest, too!

scoops of cinnamon ice cream sprinkled with cinnamon with cone and spoon on white plate

No Churn Salted Cinnamon Ice Cream

Yield: serves 10
Prep Time: 15 minutes
Additional Time: 6 hours
Total Time: 6 hours 15 minutes

A No-Churn Salted Cinnamon Ice Cream recipe is easy to make and ready for freezing in 15 minutes to enjoy with pie, caramel or on its own.

Ingredients

  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla bean paste or extract
  • 2 Tablespoons vodka
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt
  • 1 (14-oz.) can sweetened condensed milk

Instructions

  1. Whip cream until stiff peaks form using the whisk attachment on your electric mixer.
  2. Add vanilla, vodka, cinnamon, salt, and whisk until combined.
  3. Remove from mixer and gently fold in sweetened condensed milk. Be careful not to deflate the cream.
  4. Gently spoon the mixture into a loaf pan or individual paper containers with a lid. Freeze for at least 6 hours, or overnight.

Notes

The alcohol can be omitted, but it makes a huge difference in the texture and scoop-ability of the ice cream. Rum is a nice alternative for a kick of flavor.

It will keep its flavor and integrity for up to 3 months in the freezer when stored tightly wrapped or sealed.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 182Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 55mgSodium: 124mgCarbohydrates: 4gFiber: 0gSugar: 4gProtein: 2g

All information and tools presented and written within this site are intended for informational purposes only.

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 2 Comments

  1. Sherry

    This was delicious. My family loved it. I made candied walnuts to sprinkle on top.

    1. Bree Hester

      Yum!!! I am so glad that you liked it as much as I do!

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