Cinnamon Ice Cream (No Churn)

Jump to Recipe

An easy, no churn recipe for creamy cinnamon ice cream, flavored with vanilla, nutmeg and bourbon. This ice cream is the perfect accompaniment to all the summer and fall fruit pies!

You might also love these no churn ice cream recipes for s’mores ice cream, coffee chocolate ripple ice cream, and peanut butter and jelly ice cream.

This site contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I may make a small commission if you purchase a product using those links. This in no way affects my opinion of those products and services. All opinions expressed on this site are my own.

Why You’ll Love This Ice Cream

No Ice Cream Maker Needed. No churn ice cream recipes are fun to make when you don’t have an ice cream maker. And if you don’t have a stand mixer, a small electric hand mixer works just as well to whip the cream.

Bourbon. Bourbon is fantastic in baked goods, and when added to ice cream, the alcohol helps to lower the freezing point of the ice cream, promoting a smooth, creamy texture.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Heavy Whipping Cream. The whipped cream adds fat and richness, for a smooth, creamy ice cream, as well as a light, fluffy texture.
Sweetened Condensed Milk. Most, if not all, no-churn ice cream recipes start with sweetened condensed milk. It adds sweetness, so no other sugar is needed, and makes the ice cream rich and creamy.
Sour Cream. Helps to balance the sweetness of the condensed milk.
Cinnamon + Nutmeg. These spices work together so well, although the cinnamon is the prevalent flavor in this ice cream. I used a blend of Saigon and Ceylon cinnamon.
Vanilla. Use a good quality vanilla extract or vanilla bean paste for the best flavor.
Bourbon. A little alcohol is optional, but helps promote a creamy texture that’s smooth, not icy. I also love using bourbon for my homemade ice cream recipes.

Instructions

In a large bowl, whisk together the sweetened condensed milk, sour cream, cinnamon, nutmeg, salt, vanilla, and bourbon, until smooth.
Use an electric mixer to whip the cream until soft peaks that hold their shape form.
Fold half the whipped cream into the milk mixture, until combined, then fold in the rest of the whipped cream.
Transfer the ice cream to a lidded container and freeze for 8 hours, or overnight, until firm and scoopable.

Step 1 for making cinnamon ice cream - whisking milk with spices.

Step 2 for making cinnamon ice cream - whisking milk with spices.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

Why do you add alcohol to homemade ice cream?

A little alcohol is optional, but helps promote a creamy texture that’s smooth, not icy, as it helps to lower the freezing point of the ice cream.

How long can homemade ice cream be frozen?

Homemade ice cream is best eaten within two weeks.

Cinnamon salt dough Christmas ornaments. — Salt Dough Ornaments

A big cinnamon roll with vanilla icing on a plate. — Salt Dough Ornaments

Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day!

Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!

Heather Smoke

An easy, no churn recipe for creamy cinnamon ice cream, flavored with vanilla, nutmeg and bourbon.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 4 votes

Print Recipe Pin Recipe Save

Prep Time 10

Cook Time 10

Freeze Time 8

Total Time 8 20

Course Dessert

Cuisine American

Servings2 quarts

Equipment

Electric Mixer (Stand or Hand-Held)

Ingredients

1 can (14 oz) sweetened condensed milk
¼ cup sour cream
2 tsp ground cinnamon
¼ tsp freshly grated nutmeg
¼ tsp coarse Kosher salt
2 tsp vanilla extract
1 tbsp bourbon, optional
2 cups cold heavy whipping cream

Instructions

In a large bowl, whisk together the sweetened condensed milk, sour cream, cinnamon, nutmeg, salt, vanilla, and bourbon, until smooth.
Use an electric mixer to whip the cream until soft peaks that hold their shape form.
Fold half the whipped cream into the milk mixture, until combined, then fold in the rest of the whipped cream.
Transfer the ice cream to a lidded container and freeze for 8 hours, or overnight, until firm and scoopable.

Notes

Although the bourbon is optional, it helps make the ice cream more smooth and creamy.

It’s important to note that cinnamon is mainly fiber, so it does not “dissolve” into the ice cream. Since there’s a lot of ground cinnamon in this ice cream, the texture can be noticeable. When the ice cream is super hard from the freezer, it may seem like the texture isn’t very smooth, but this is just due to the cinnamon. It greatly helps to let the ice cream soften for 10-15 minutes before scooping it.

Keyword Cinnamon, Ice Cream, No Churn Ice Cream

https://curlygirlkitchen.com/