Cinnamon Bun Ice Cream
This Cinnamon Bun Ice Cream is SO EASY! A creamy, dreamy treat blending warm cinnamon roll flavors with smooth vanilla ice cream—no ice cream maker needed.
Equipment
- Mixing Bowl
- Whisk
- Spatula
- Freezer-safe container
- Measuring cups and spoons
Ingredients
- 1 cup ultra-pasteurized heavy whipping cream
- 7 oz sweetened condensed milk approximately 200 g or 200 ml
- 1 1/2 tablespoons butter melted
- 1/4 teaspoon ground cinnamon powder
- 1/4 teaspoon pure vanilla extract
Instructions
- Start by gathering all your ingredients. Make sure your heavy whipping cream is ultra-pasteurized, as this will give the best texture to your ice cream.
- In a large mixing bowl, pour in the heavy whipping cream. Using a whisk, gently whip the cream until it begins to thicken but is not yet at stiff peaks.
- To the whipped cream, add the sweetened condensed milk, melted butter, ground cinnamon, and vanilla extract. Use your spatula to fold the mixture gently, ensuring everything is well combined without deflating the cream.
- Now is the time to taste your mixture! Adjust the cinnamon or vanilla if you’d like a stronger flavor.
- Transfer the ice cream mixture into a freezer-safe container. Smooth the top with your spatula and cover it with a lid or plastic wrap. Place it in the freezer for at least 4-6 hours or until firm.
- Once your ice cream is fully frozen, scoop it into bowls or cones and enjoy! You can top it with a drizzle of caramel sauce, a sprinkle of cinnamon, or even some crushed nuts for added texture.
Notes
- Use ultra-pasteurized heavy cream for a creamier texture and easier scooping.
- Store ice cream in an airtight container to prevent freezer burn and keep it fresh up to 2 weeks.
- If ice cream is too hard, let it sit at room temperature for 5-10 minutes before scooping.