No Churn Cinnamon Roll Ice Cream
An easy no churn recipe for vanilla ice cream with a brown sugar cinnamon swirl and crumbled cinnamon cake.
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.
Notes
Homemade ice cream is best eaten within about 2 weeks.
https://curlygirlkitchen.com/