Cinnamon Bun Ice Cream
A simple no-churn cinnamon bun–inspired ice cream made with whipped cream, sweetened condensed milk, butter, cinnamon, and vanilla.
Servings: 1 people
Ingredients
- 1 cup ultra-pasteurized heavy whipping cream
- 7 oz sweetened condensed milk (200 g)
- 200 ml sweetened condensed milk (alternate volume)
- 1 1/2 tablespoons butter melted
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon pure vanilla extract
Instructions
- Chill a large mixing bowl and beaters if possible, then whip 1 cup ultra-pasteurized heavy whipping cream in the large bowl until stiff peaks form.
- In a separate bowl, whisk together 7 oz (200 g / 200 ml) sweetened condensed milk, 1 1/2 tablespoons melted butter, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon pure vanilla extract until smooth.
- Gently fold the whipped cream into the condensed milk mixture in two additions, using a spatula to keep the mixture light and even in color.
- Transfer the mixture to a covered 1-quart freezer-safe container, smooth the top, seal with the lid, and freeze until firm, about 6 hours.
- When set, scoop and serve the ice cream as desired.
Equipment
- large mixing bowl
- electric mixer or whisk
- medium mixing bowl
- Spatula
- 1-quart freezer-safe container with lid
Notes
- Use well-chilled cream for best whipping.
- Fold gently to keep the mixture airy.
- Freeze in a shallow container for faster setting.
- Allow a few minutes at room temperature before scooping.