Cinnamon Ice Cream Recipe (No-Churn & Ultra Creamy)

There’s something timeless and comforting about cinnamon. It’s warm, earthy, slightly sweet, and can completely transform a dish with just a sprinkle. Whether it’s dusted over your morning oatmeal or infused into your favorite baked goods, cinnamon adds a nostalgic flavor that’s hard to resist. And when you pair that cozy spice with something cold and creamy like ice cream? Absolute magic.

Now, you might be thinking—cinnamon and ice cream? It’s not the most traditional combination, especially if you’re used to the standard vanilla, chocolate, or strawberry lineup. But that’s exactly what makes this recipe so special. It brings the bold, spicy warmth of ground cinnamon and wraps it in a velvety, sweet cream base that melts on your tongue and leaves behind a gentle, lingering spice. It’s different, it’s refreshing, and it’s unbelievably good.

What I love most about this recipe is that it’s no-churn. That means no fancy equipment, no ice cream maker, and no complicated custard base with eggs to temper. If you’ve got a hand mixer and a freezer, you’re already halfway there. The base comes together with just a few ingredients—sweetened condensed milk, vanilla extract, a pinch of salt, heavy cream, and, of course, cinnamon. That’s it. It’s proof that you don’t need a mile-long ingredient list or hours of prep time to make something truly delicious.

This cinnamon ice cream has become one of those recipes that I come back to over and over again. Whether I’m making it for a holiday dessert, layering it into an ice cream cake, or simply sneaking a spoonful straight from the freezer after dinner, it always hits the spot. It’s rich, creamy, and full of flavor—and it’s one of the easiest desserts you’ll ever make.

So if you’re looking for a unique ice cream flavor that’s comforting, indulgent, and surprisingly simple, you’re in for a treat. Let’s dive in.

Why You’ll Love This Cinnamon Ice Cream Recipe

There are so many reasons to fall in love with this cinnamon ice cream. Whether you’re an experienced home cook or someone who’s just getting started in the kitchen, this recipe will win you over with its simplicity, bold flavor, and luxurious texture.

First, let’s talk about how easy it is. Unlike traditional ice cream recipes that require cooking egg yolks, tempering cream, and using an ice cream maker, this no-churn version comes together in about 15 minutes of hands-on time. There’s no cooking involved, no ice baths, and no fancy gadgets. Just a few bowls, a whisk or mixer, and a freezer. It’s truly the definition of fuss-free.

Then there’s the flavor. Cinnamon might not be the first thing that comes to mind when you think of ice cream, but once you try it, you’ll wonder why it isn’t more popular. It brings a warm, slightly spicy kick that balances beautifully with the sweet, creamy base. The result is a dessert that feels rich and indulgent, yet totally approachable. You can adjust the intensity of the cinnamon to your preference, too—whether you like just a hint of spice or want something bold and aromatic.

Another reason to love this recipe is its versatility. You can serve it on its own, with a drizzle of caramel or honey, sandwiched between cookies, or even alongside a slice of warm apple pie or peach cobbler. It’s perfect for fall and winter, but it’s equally refreshing on a hot summer day. Basically, it’s one of those rare desserts that works year-round.

Finally, this recipe is a crowd-pleaser. Adults appreciate the sophisticated flavor, while kids love the creamy texture and sweet cinnamon kick. It’s a fun way to introduce new flavors to picky eaters, and it feels special enough for entertaining but simple enough for everyday enjoyment.

Health Benefits of this Cinnamon Ice Cream

While ice cream isn’t typically known for its health benefits, this cinnamon ice cream does have a few surprising advantages—especially thanks to its star ingredient.

Cinnamon, in particular, brings a lot more to the table than just flavor. It’s packed with antioxidants, which help protect the body from damage caused by free radicals. In fact, studies have shown that cinnamon ranks among the most antioxidant-rich spices out there. That means when you enjoy this ice cream, you’re not just indulging your sweet tooth—you’re also giving your body a little boost.

Cinnamon is also known for its anti-inflammatory properties. Consuming it regularly may help reduce inflammation in the body, which is a key factor in many chronic conditions such as heart disease and arthritis. Plus, it’s been linked to improved blood sugar regulation. While this dessert still contains sugar, the presence of cinnamon may help moderate the impact by supporting healthy insulin function.

Beyond cinnamon, this recipe is also made with heavy cream and sweetened condensed milk, both of which are sources of calcium and vitamin D—two nutrients essential for bone health. The healthy fats in cream can also provide a source of energy and help your body absorb fat-soluble vitamins.

Of course, it’s important to enjoy treats like this in moderation. This ice cream is rich and creamy, and while it’s certainly not a low-calorie dessert, it can absolutely fit into a balanced diet. What’s more, because it’s homemade, you can control the ingredients. There are no preservatives, stabilizers, or artificial flavors—just real, simple ingredients that you can pronounce and trust.

And if you’re looking to make it a little lighter, there are options. You can reduce the amount of condensed milk slightly or use a lighter cream alternative, though it may affect the final texture. Either way, you’re getting a dessert that not only tastes amazing but also offers a few unexpected nutritional perks.

Preparation Time, Servings, and Nutritional Information

Before we jump into the nitty-gritty of the ingredients and steps, here’s what you can expect in terms of time, servings, and nutrition.

Preparation Time:
The total hands-on time for this recipe is about 15 minutes. That includes whipping the cream, mixing the base, folding everything together, and transferring it to the pan. Then, it needs at least 4–5 hours in the freezer to firm up, so it’s a great make-ahead dessert.

Freezing Time:
Freeze for at least 4 hours, but ideally overnight for the best texture.

Servings:
This recipe yields approximately 6 cups of ice cream, which is enough to serve 6–8 people, depending on portion size.

Nutritional Information (Per Serving – based on 8 servings):
Calories: 330
Protein: 4g
Carbohydrates: 27g
Fat: 24g
Saturated Fat: 15g
Sugar: 25g
Calcium: 120mg
Sodium: 60mg

These values are estimates and can vary based on the specific brands and measurements used. While this isn’t a low-fat or low-sugar dessert, it is a satisfying, homemade treat with clean, recognizable ingredients. And because it’s so rich, a small serving is usually all you need to feel completely content.

If you want to modify the recipe to fit specific dietary needs, you can make a few tweaks. Use a reduced-fat or coconut-based cream alternative to cut the fat content, or opt for a naturally sweetened condensed milk substitute to reduce sugar. Just note that these changes may alter the final texture and flavor slightly.

Ingredients List

The ingredients for this no-churn cinnamon ice cream are simple and easy to find. Most of them might already be in your pantry or fridge.

Here’s what you’ll need (makes about 6 cups of ice cream):

• 1 (14 oz) can sweetened condensed milk
  This acts as both a sweetener and a thickener. It gives the ice cream its signature creamy texture without the need for eggs or churning. Make sure to use sweetened condensed milk and not evaporated milk—they’re not the same thing.
• 2 cups heavy cream, chilled
  Cold heavy cream whips into soft peaks, creating the volume and structure needed for this no-churn method. The air whipped into the cream makes the final product light and scoopable.
• 1 teaspoon pure vanilla extract
  Vanilla enhances the flavor of the cinnamon and adds a lovely depth and warmth. Use pure vanilla extract for the best taste.
• 3–4 tablespoons ground cinnamon (¼ cup for bold flavor)
  Cinnamon is the star of the show. Use a good-quality ground cinnamon and adjust to taste. If you want a strong, bold flavor, go with the full ¼ cup.
• Pinch of salt
  A tiny pinch of salt balances the sweetness and enhances the flavors of both the vanilla and cinnamon. It might seem small, but it makes a big difference.

Optional Add-Ins:

• Crushed graham crackers or cookies for texture
• Swirls of honey or caramel for extra richness
• Chopped nuts for crunch
  You can easily customize this ice cream by mixing in your favorite additions or layering in textures. Just be sure to fold them in gently so you don’t deflate the whipped cream.

Now that you’ve got your ingredients ready, it’s time to make some magic. Let’s go step-by-step through the process to ensure perfect results every time.

Step-By-Step Cooking Instructions

This no-churn cinnamon ice cream recipe is wonderfully simple, but following each step carefully will ensure a smooth, scoopable texture and bold flavor. Below, we’ll break it down so that even a beginner in the kitchen can feel confident and excited to make this.

Step 1: Gather Your Tools

Before diving into the recipe, make sure you have all your equipment ready. This will make the process smoother and more enjoyable.

• 2 large mixing bowls (preferably metal or glass)
• Electric hand mixer or stand mixer with whisk attachment
• Silicone spatula
• Measuring cups and spoons
• 9×5-inch loaf pan or any freezer-safe container
• Plastic wrap or airtight lid for covering

Chilling your bowl and beaters ahead of time can also help the cream whip faster and fluffier.

Step 2: Make the Sweetened Condensed Milk Base

In one of your large bowls, pour the entire can of sweetened condensed milk. Add in the vanilla extract and a pinch of salt.

Now take a whisk or a spoon and mix it together until the vanilla is fully incorporated. The mixture should look smooth, thick, and glossy.

This is your flavor foundation. It’s going to bring all the sweetness and depth to the final ice cream, so don’t skip the salt—it balances everything beautifully.

Step 3: Whip the Heavy Cream

In a separate large bowl, pour the chilled heavy cream. Using a hand mixer or stand mixer on medium-high speed, whip the cream until stiff peaks form.

This typically takes 3 to 4 minutes, but keep an eye on it as you go. You’re aiming for thick, fluffy cream that holds its shape when you lift the beaters. Don’t over-whip, though—you want it soft and smooth, not grainy or clumpy.

Whipped cream is what gives no-churn ice cream its airy, creamy texture without using an ice cream machine. It’s the secret behind that classic, scoopable softness.

Step 4: Fold the Cream into the Base

Now comes the folding process, and it’s important to go gently here to keep the air in your whipped cream intact.

Start by taking about 1 cup of your whipped cream and folding it into the sweetened condensed milk mixture. Use a spatula to gently incorporate the two until the base lightens in texture. This helps balance the two mixtures before combining them completely.

Then, fold the lightened base back into the rest of the whipped cream. Take your time here. Use broad, gentle strokes, scraping from the bottom and folding over the top. The goal is to blend everything without deflating the air bubbles in the cream.

You’ll know it’s ready when the mixture is uniform, fluffy, and pale beige in color.

Step 5: Add the Cinnamon

Now it’s time to introduce the cinnamon. Sprinkle in 3 tablespoons to start, then gently stir it in with your spatula until the spice is fully and evenly incorporated.

Taste the mixture at this point. If you love a stronger cinnamon flavor, add the final tablespoon. If you prefer something more subtle, you can stick with 3 tablespoons.

Using high-quality ground cinnamon makes a huge difference here. It should smell fragrant and fresh, not dull or musty. The cinnamon gives the ice cream that warm, toasty character that makes this dessert unforgettable.

Step 6: Transfer to Your Freezer Container

Once everything is mixed and well-combined, pour the ice cream base into your chilled 9×5-inch loaf pan (or another freezer-safe container). Use a spatula to smooth the top and tap the container gently on the counter to release any air bubbles.

If you want to add any mix-ins—like crumbled cookies, swirls of caramel, or chopped nuts—now’s the time. You can either fold them into the base before freezing or sprinkle them on top.

Cover the container tightly with plastic wrap or an airtight lid. This helps prevent ice crystals from forming and keeps the texture ultra-creamy.

Step 7: Freeze Until Firm

Place the container in the freezer and let it freeze for at least 4–5 hours. For best results, freeze it overnight.

When the ice cream is fully set, it should be firm but scoopable. If it feels too hard straight from the freezer, let it sit on the counter for 5 to 10 minutes before scooping.

And that’s it—you’ve just made a delicious batch of homemade cinnamon ice cream without an ice cream maker!

How to Serve

This cinnamon ice cream is incredibly versatile and can be served in so many delicious ways. Whether you’re keeping it simple or turning it into a show-stopping dessert, here are some ideas to help you make the most of it.

Classic Scoops

Serve generous scoops in a bowl or cone for a simple yet satisfying dessert. You can top it with a sprinkle of cinnamon sugar or a drizzle of honey for extra flavor.

With Baked Goods

Cinnamon ice cream pairs beautifully with baked treats. Try it alongside warm apple pie, pumpkin bread, cinnamon rolls, or pecan cookies. The contrast of warm and cold makes each bite a little bit magical.

Ice Cream Sandwiches

Scoop the ice cream between two soft oatmeal cookies, snickerdoodles, or ginger molasses cookies for a handheld treat that’s perfect for parties.

Dessert Parfaits

Layer scoops of cinnamon ice cream with granola, caramel sauce, and sliced bananas or apples for a parfait-style dessert. Serve in a tall glass for a beautiful presentation.

Topped with Fruit

This ice cream complements the natural sweetness of fruits like grilled peaches, roasted pears, or fresh berries. Add a dollop on top and enjoy a naturally sweet and creamy treat.

Milkshake or Affogato

Blend the ice cream with a bit of milk for a thick cinnamon milkshake. Or pour a shot of hot espresso over a scoop for a cozy, spicy twist on a classic affogato.

Pairing Suggestions

Because this ice cream has such a distinctive flavor, it pairs especially well with certain textures and ingredients. Here are a few tasty options to serve it with:

Sweet Pairings

• Caramel Sauce: The rich, buttery sweetness of caramel enhances the cinnamon beautifully. Drizzle over the top just before serving.
• Apple Crisp or Apple Pie: The tartness of apples combined with a cinnamon-sugar crust makes this a natural pairing.
• Churros or Doughnuts: The crisp exterior and soft interior of fried dough match perfectly with cold, creamy ice cream.
• Honey and Nuts: Drizzle with honey and sprinkle with toasted pecans, walnuts, or almonds for texture and added flavor.

Savory Twists

Believe it or not, this ice cream can also work in more adventurous pairings. Try serving it with:

• Buttered Toast or Waffles: Scoop some ice cream onto a warm waffle or slice of toast for a playful take on breakfast for dessert.
• Spiced Popcorn: The salty-sweet-spicy combination is addictively good.

Beverage Pairings

• Spiced Tea or Chai: The warm spices in a chai tea mirror those in the ice cream, making for a comforting combination.
• Hot Chocolate: Add a scoop of cinnamon ice cream to a mug of hot chocolate for a creamy, melty float.
• Decaf Coffee: The bitterness of coffee offsets the sweetness of the ice cream, creating a balanced flavor.

Whether you’re going for something classic or getting creative, these pairings help highlight the warm, cozy notes of cinnamon in a whole new way.

Storage, Freezing & Reheating Instructions

Storing your homemade cinnamon ice cream properly is key to maintaining its creamy texture and bold flavor. Because this is a no-churn ice cream made without stabilizers or preservatives, a few simple steps will ensure it stays fresh, scoopable, and delicious for as long as possible.

How to Store

Once your ice cream is fully frozen, you’ll want to keep it covered tightly in the freezer. The best storage option is an airtight container designed for freezing—preferably one with a tight-fitting lid. If you’re using a loaf pan or a similar container without a lid, press a piece of plastic wrap or parchment paper directly against the surface of the ice cream, then wrap the top of the container with foil or another layer of plastic wrap. This prevents ice crystals from forming and keeps the surface smooth and creamy.

Store it in the coldest part of your freezer, ideally toward the back, rather than the freezer door. The door tends to fluctuate in temperature more often, which can lead to freezer burn or inconsistent texture.

How Long It Keeps

When stored properly, this cinnamon ice cream will stay fresh and flavorful for up to 2 weeks. After that, it may start to develop icy patches or lose some of its creamy texture. If you notice any freezer burn or major texture changes, it’s best to make a new batch.

Can You Reheat Ice Cream?

Technically, you don’t want to “reheat” ice cream, but if your ice cream is too hard to scoop, there are a couple of easy ways to soften it:

• Leave it on the counter for 5–10 minutes: This allows it to warm slightly and become scoopable without melting.
• Use a warm ice cream scoop: Run your scoop under hot water, then dry it off and dig in. The heat helps cut through the firm texture without damaging it.

Can You Refreeze It?

If your ice cream softens too much or melts, try to avoid refreezing it. The texture can become icy and grainy, and the rich, creamy consistency you worked so hard for may be lost. For best results, portion out what you need and return the container to the freezer promptly.

Common Mistakes to Avoid

Even though this recipe is straightforward and beginner-friendly, there are a few common pitfalls that can affect the texture, flavor, or overall success of your cinnamon ice cream. Here’s what to watch out for and how to avoid these missteps.

1. Overwhipping the Cream

One of the most crucial steps in this recipe is whipping the heavy cream. You want it to form stiff peaks, but going beyond that can turn your cream grainy or even start to separate into butter. Stop whipping as soon as the cream holds its shape on the beater—this will give you the best texture for folding and freezing.

2. Using Warm Cream

Always start with very cold heavy cream. Warm or room-temperature cream won’t whip properly and can result in a flat or soupy base. For best results, chill your bowl and beaters in the freezer for 10–15 minutes before whipping.

3. Overmixing the Base

Once you’ve combined the whipped cream with the condensed milk mixture, fold gently. Stirring or folding too aggressively can deflate the air you’ve whipped into the cream, making the final ice cream dense instead of light and creamy.

4. Not Tasting Before Freezing

Cinnamon strength varies by brand and freshness. Always taste the mixture before freezing to make sure the spice level is right for you. You can add more cinnamon or even a touch more vanilla if needed. Adjust before it sets—once it’s frozen, there’s no going back.

5. Forgetting to Cover Properly

Leaving your ice cream uncovered in the freezer is a surefire way to get icy crystals and off flavors. Always cover the surface tightly, whether with plastic wrap, parchment, or a fitted lid. This locks in the creaminess and preserves flavor.

By avoiding these common mistakes, you’ll be well on your way to making a no-churn ice cream that rivals anything from the store.

Pro Tips

Let’s take your ice cream game to the next level. These tried-and-true tips will help you master this recipe and even inspire a few delicious variations.

1. Chill Everything

To whip cream faster and more effectively, place your mixing bowl and beaters in the freezer for 10 to 15 minutes before starting. The colder the tools and cream, the quicker it’ll whip and the more volume you’ll get.

2. Sift the Cinnamon

Ground cinnamon can sometimes clump when it hits the wet base, especially if it’s on the older side. Sift it before adding to ensure an even distribution. This small step makes a big difference in avoiding unpleasant spice pockets.

3. Use High-Quality Vanilla

Vanilla may seem like a background flavor, but it enhances the cinnamon and rounds out the sweetness. Use pure vanilla extract rather than imitation for the best taste. If you have vanilla bean paste on hand, it’s an excellent upgrade.

4. Freeze in Portions

If you’re meal-prepping or serving individuals, freeze the ice cream in small containers or silicone molds. It’s convenient and helps with portion control. Plus, it reduces the risk of freezer burn since you won’t need to open and close a large container repeatedly.

5. Add Mix-Ins Last-Minute

When adding extras like cookies, graham crackers, or nuts, wait until the very end of the folding process. Fold gently to keep the texture light and avoid crushing your add-ins too much.

6. Let It Rest Before Serving

Once your ice cream is frozen, let it sit out at room temperature for 5 to 10 minutes before scooping. It softens slightly, which enhances both texture and flavor. It’s the difference between hard, icy scoops and smooth, dreamy creaminess.

With these pro tips in your back pocket, you’ll not only have a fantastic batch of cinnamon ice cream—you’ll also have the confidence to experiment with other flavors and add-ins in the future.

Frequently Asked Questions (FAQs)

Here are some of the most commonly asked questions about this no-churn cinnamon ice cream recipe—plus the answers that will help you master it with ease.

Can I use store-bought whipped topping instead of whipping my own cream?

You can, but the texture and flavor won’t be quite the same. Homemade whipped cream gives a fresher, richer flavor and a better overall structure. If you’re in a pinch, you can use whipped topping like Cool Whip, but it may make the ice cream slightly softer.

Can I make this ice cream dairy-free?

Yes, you can use coconut cream in place of the heavy cream and a dairy-free sweetened condensed milk (available at most health food stores or online). The result will have a slight coconut flavor but still be rich and creamy.

What type of cinnamon should I use?

You can use either Ceylon cinnamon (milder and more citrusy) or Cassia cinnamon (stronger and more commonly available). Cassia is typically what’s sold as ground cinnamon in grocery stores, and it works great here. Just make sure it’s fresh for the boldest flavor.

Can I reduce the sugar in the recipe?

The sweetness in this recipe comes entirely from the condensed milk, so reducing it can be tricky. If you’re looking to lower the sugar, try using a condensed milk alternative that’s lower in sugar, but keep in mind it may affect the final texture.

Why is my ice cream too hard to scoop?

No-churn ice cream can freeze a bit harder than churned versions. Simply let it sit out for 5–10 minutes before scooping. Using a warmed ice cream scoop also helps.

Can I double this recipe?

Yes! You can double or even triple this recipe—just be sure you have enough mixing bowls and freezer space. If doubling, whip the cream in batches to avoid overfilling your bowl.

Can I make this ahead of time for an event?

Absolutely. This ice cream is perfect for making ahead. Just prepare it a day or two in advance and store it tightly covered in the freezer until ready to serve.

Can I use this as a base for other flavors?

Definitely. This is a fantastic base recipe. Swap the cinnamon for cocoa powder, espresso powder, fruit purée, or even cookie crumbles to create endless variations.

Does this recipe work without vanilla?

Yes, but vanilla adds warmth and rounds out the cinnamon flavor. If you’re out of vanilla, you can still make the recipe—it will just have a slightly sharper cinnamon profile.

How do I know if it’s gone bad?

Homemade ice cream should be eaten within 2 weeks for best quality. If it develops ice crystals, smells off, or has changed color or texture significantly, it’s best to discard it.

Conclusion & Call to Action

So there you have it—a cozy, creamy no-churn cinnamon ice cream that brings comfort, bold flavor, and simple joy in every single scoop. Whether you’re enjoying it solo after a long day, serving it to friends at a dinner party, or pairing it with your favorite baked goods, this dessert delivers big flavor with minimal effort.

One of the things I love most about this recipe is how customizable it is. You can adjust the spice, play around with add-ins, and even tweak the sweetness if needed. And because it’s so easy to make—no special equipment, no custard base, no stress—it’s a great go-to dessert to keep in your rotation.

If you’re new to homemade ice cream, this recipe is the perfect place to start. It’s forgiving, beginner-friendly, and totally satisfying. And if you’re already a seasoned home cook, it’s a fun and fast way to whip up a dessert that feels gourmet without the fuss.

Now it’s your turn to give it a try. Head into the kitchen, gather your ingredients, and treat yourself to a batch of this no-churn cinnamon ice cream. I’d love to hear how it turns out for you—did you go bold with the cinnamon? Add any mix-ins? Try it with pie or cookies?

Don’t forget to snap a picture and share your creation. If you’ve enjoyed this recipe, let others know by leaving a comment or sharing it with your friends. I can’t wait to see how your cinnamon ice cream turns out—and more importantly, how much you enjoy it.

Until then, keep things cozy and delicious—and happy scooping!

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