The base of this recipe is heavy cream and sweetened condensed milk. If you’re not a fan of cinnamon, you can use these two ingredients as a base for almost any flavor you like. While I like things with a lot of cinnamon, you might want to play with the flavors until you find a proportion you like. I promise you’ll come back again and again for these delicious flavors.
Take a look at what my friends over at A Family Feast had to say about this no-churn cinnamon ice cream recipe:
“No-Churn ice creams – like today’s cinnamon version – are super easy to make and they come out creamy and delicious and you don’t need an ice cream maker!”
This is an ice cream recipe that you are going to follow for years and years to come. it is so incredibly simple to make and tastes better than ben and Jerry’s.
Ingredients
2 cups Borden heavy whipping cream
1 teaspoon McCormick Cinnamon
1 14-ounce can Eagle Brand sweetened condensed milk
Directions
- In the bowl of a stand mixer using the whisk attachment, whip the Borden heavy cream until stiff peaks form.
- Add the McCormick cinnamon to the bowl with the whipped cream, then with the mixer on low speed, drizzle in the Eagle Brand sweetened condensed milk.
- Once combined pour into a freezer-safe container. Cover and freeze for at least 6 hours or until the ice cream sets up.
Quick Tip – Feel free to load up your ice cream with chocolate chips or sprinkles for an added dash of fun!
Thanks again to A Family Feast for this delicious recipe.
