No churn cinnamon roll ice cream is the perfect taste of fall when the days still feel like summer! This ice cream starts with a creamy vanilla ice cream base, with a brown sugar cinnamon swirl and crumbled cinnamon cake.
You might also love these easy no churn ice cream recipes for chocolate almond amaretto ice cream, apple cider ice cream, and salted toffee crunch ice cream.
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Why You’ll Love This Recipe
No Ice Cream Maker Needed. When making no churn ice cream, you’ll love that you don’t need to own an ice cream maker to churn the ice cream, just a mixer to whip the cream until thick.
Brown Sugar Swirl. The swirl of butter mixed with brown sugar and cinnamon is what really gives this ice cream that cinnamon roll flavor, along with the bits of crumbled cake.
Less Expensive than Going Out. The ingredients to make homemade ice cream may cost a bit more than a half gallon of ice cream from your grocery store, but it will certainly taste better, and is far less expensive than buying ice cream for the whole family at an ice cream parlor or frozen yogurt shop.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Cream. Use heavy whipping cream, which has a high fat content to whip up thick and fluffy.
- Sweetened Condensed Milk. Sweetens the ice cream, and makes it so smooth and creamy.
- Sour Cream. Adds a slight tang, and helps to balance the sweetness of the other ingredients.
- Vanilla Extract. Flavor.
- Salt. Balances the Sweetness.
- Brown Sugar Swirl. You’ll need melted butter, dark brown sugar and ground cinnamon, the classic filling for cinnamon rolls.
- Cinnamon Cake. I made an updated version of this brown sugar cinnamon cake on the same day I made this cinnamon roll ice cream, so I crumbled a few slices of cake (minus the icing) to add to my ice cream. No need to bake a cake unless you want to, though. You can always just buy a few slices of cake or individual cupcakes from your local bakery or grocery store. Brown sugar cake doughnuts would also work. Personally, I might not use cinnamon rolls or yeast doughnuts, since they may become more hard and stale in the ice cream than other baked goods will.
Instructions
- In a large bowl, combine the heavy whipping cream, sweetened condensed milk, sour cream, vanilla and salt. Use an electric mixer to whip the mixture for several minutes on medium speed until it thickens enough that the beater leaves ripples.
- In a small bowl, combine the melted butter, brown sugar and cinnamon.
- Crumble the slices of cake. You can use the frosting or not, although I chose not to use the frosting so as not to add too much excessive sweetness to the ice cream.
- In a freezer safe container with at least a 2 quart capacity, spread half the ice cream. Add dollops of half the brown sugar cinnamon mixture and half the crumbled cake. Repeat with another layer of ice cream, brown sugar cinnamon mixture and crumbled cake, then gently swirl it together with a spoon.
- Cover the ice cream and freeze for at least 10 hours, or overnight, until firm enough to scoop.
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
Homemade ice cream is best eaten within about 2 weeks.
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No Churn Cinnamon Roll Ice Cream
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 2 cups cold heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- ½ cup sour cream
- 1 tbsp vanilla extract
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ cup unsalted butter, melted
- ½ cup dark brown sugar, lightly packed
- 2 tsp ground cinnamon
- 2 slices cinnamon cake (or cupcakes or cake doughnuts from your local bakery)
Instructions
- In a large bowl, combine the heavy whipping cream, sweetened condensed milk, sour cream, vanilla and salt. Use an electric mixer to whip the mixture for several minutes on medium speed until it thickens enough that the beater leaves ripples.
- In a small bowl, combine the melted butter, brown sugar and cinnamon.
- Crumble the slices of cake. You can use the frosting or not, although I chose not to use the frosting so as not to add too much excessive sweetness to the ice cream.
- In a freezer safe container with at least a 2 quart capacity, spread half the ice cream. Add dollops of half the brown sugar cinnamon mixture and half the crumbled cake. Repeat with another layer of ice cream, brown sugar cinnamon mixture and crumbled cake, then gently swirl it together with a spoon.
- Cover the ice cream and freeze for at least 10 hours, or overnight, until firm enough to scoop.
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