Description
This Cinnamon Ice Cream recipe delivers a creamy, spiced treat that's easy to make without an ice cream maker. Whipped heavy cream combined with sweetened condensed milk, cinnamon, and vanilla creates a smooth, flavorful dessert perfect for any occasion.
Ingredients
Ice Cream Base
- 1¾ cups heavy cream
- ¼ cup half and half
- 1 (14-ounce) can sweetened condensed milk
- 1 tablespoon ground cinnamon
- 2 teaspoons pure vanilla extract
Instructions
- Whip the Cream: Pour the heavy cream and half and half into a large mixing bowl. Using an electric mixer, whip the mixture until soft peaks form, which usually takes about 3-5 minutes.
- Add Flavorings and Sweetened Condensed Milk: Add the sweetened condensed milk, ground cinnamon, and pure vanilla extract to the whipped cream. Continue whipping until the peaks become stiffer and the mixture is well combined, about another 2-3 minutes.
- Freeze the Mixture: Transfer the ice cream mixture to an ice cream storage container with a lid. Cover and freeze it overnight or for at least 8 hours to allow the ice cream to set properly.
- Serve the Ice Cream: Remove the ice cream from the freezer a few minutes before serving to soften slightly. Scoop and enjoy your homemade cinnamon ice cream!
Notes
- For best results, ensure the cream and half and half are cold before whipping.
- You can adjust the amount of cinnamon to taste, adding more for a spicier flavor.
- Use a container with a tight-fitting lid to prevent ice crystals from forming during freezing.
- If desired, garnish with a sprinkle of cinnamon or a cinnamon stick when serving.
