No Churn Cinnamon Roll Ice Cream
I love this no churn cinnamon roll ice cream. It is so rich and decadent. Plus, so simple to make. The creaminess of the heavy cream and sweetened condensed milk whipped together with vanilla and cinnamon make for an old-fashioned creamery style treat. Plus, the bite of chewy cinnamon cookie adds even more rich goodness to each bite (or lick). Read along to see how you can make this extremely simple recipe that resembles an ice cream parlor-like treat.
Equipment
- Loaf Pan 8 1/2 x 4 1/2 x 2 1/2 (6 cups)
- Hand Mixer
- 2 Large Mixing Bowls
- Mixing Spoon or Spatula
Ingredients
- 2 cups Heavy Whipping Cream
- 14 oz can Sweetened Condensed Milk
- 1 1/2 tbsp Cinnamon
- 1 tbsp Vanilla Extract
- 1 cup Soft Cinnamon Cookies (Crumbled) I used a Pillsbury Sweet Dough Bites
Instructions
- Place the loaf pan in the freezer for at least 30 minutes. In a large mixing bowl, add two cups of heavy whipping cream. Beat with a hand mixer until stiff cream is made. The cream should make stiff peaks.
- In a separate bowl, add sweetened condensed milk, cinnamon, and vanilla. Mix thoroughly with a large spoon or spatula. Add in cookie bits. One spoonful at a time, mix in whipped cream. Mix each spoonful thoroughly before adding the next.
- Add the mixture to the chilled loaf pan. Cover with plastic wrap and chill for at least 3 hours. Before scooping out each time, let sit out to thaw just a bit. Serve in a bowl or in a waffle cone. Enjoy!
