No Churn Cinnamon Ice Cream
Calories: 350 kcal
Looking for a great ice cream to compliment all your crisps, cobblers, and pies? This No Churn Cinnamon Ice Cream pairs perfectly with your summer fruit desserts! It's also great by itself or sprinkled with some candied nuts.
2½ cups (590ml) heavy whipping cream, cold 1-3 tablespoons ground cinnamon 1 tablespoon vanilla ½ teaspoon salt 1 (12-14floz) (354+ml) can sweetened condensed milk
In the bowl of a stand mixer beat the heavy whipping cream, cinnamon, vanilla, and salt until stiff peaks form. Fold in the sweetened condensed milk until combined. Be careful not to overmix. Spread into a freezer safe container and press plastic wrap against the surface to prevent ice crystals from forming. Freeze for at least 4-6 hours.
STORAGE: Store in a freezer safe container with plastic wrap pressed against the surface for up to 2 months.
DAIRY FREE ALTERNATIVE: Replace the whipping cream with coconut cream and the sweetened condensed milk with sweetened condensed coconut milk. Make sure the coconut cream is cold before whipping. My family likes it when I use 1 1/2 tablespoons of cinnamon. It's enough that you can taste the cinnamon but it's not SUPER strong. So if you really like cinnamon use the 3 tablespoons.
Calories: 350 kcal | Carbohydrates: 4 g | Protein: 2 g | Fat: 37 g | Saturated Fat: 23 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 11 g | Cholesterol: 135 mg | Sodium: 232 mg | Potassium: 84 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 1453 IU | Vitamin C: 1 mg | Calcium: 78 mg | Iron: 1 mg