This No Churn Cinnamon Ice Cream is creamy, smooth and packed with warm cinnamon flavour. Made without an ice cream machine, it’s a simple way to create homemade ice cream with minimal effort and maximum flavour. The cinnamon adds a cosy twist to a classic vanilla-style base, making it perfect for serving on its own or alongside your favourite desserts. Whether it's summer or you're looking for an icecream to pair with your winter desserts, this cinnamon ice cream is always a good idea.
No Churn Cinnamon Ice Cream - No Ice Cream Machine Needed
No Churn Cinnamon Ice-cream Recipe
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
Mediterranean
Author:
Ashley’s Place
Servings
4-6 Servings (680g of Ice Cream)
Prep Time
15 minutes
Chill Time
24 Hours
If you love cinnamon then you need to make this super easy no churn cinnamon ice-cream. It is so simple to make you don't need any ice cream machines or ninja creami machines, you can use your stand mixer or a handheld mixer to make it. But the flavours are so good the cinnamon mixed with that delicious vanilla ice cream base is so yum!
Ingredients
-
3 Large egg yolks
-
125g of Caster Sugar (Super fine white sugar)
-
1 Tbsp of Icing Sugar (Confectioners or Powdered Sugar)
-
500g of Thickened Cream (Heavy Cream or Whipping Cream) keep this in the fridge until whipping *Note 1
-
1/2 Tsp Vanilla Essence
-
2 tsp Ground Cinnamon
Directions
Separate your egg whites from your egg yolks. We are only using the yolks in this recipe. *Note 2
Add your egg yolks and caster sugar into a bowl, don’t let them sit there too long just pop them in and mix as the sugar can change/cook the egg yolks if let to sit too long. Mix the egg yolks and sugar together with a whisk attachment or hand held beaters until they are light in colour and nice and fluffy. Approx. 8 minutes* Note 3
Whip your cream, vanilla, cinnamon and icing sugar until it becomes firm peaks. I use my stand mixer for the eggs and then my handheld to mix the cream just before the eggs/sugar are ready.
Once both are done fold your yolk mixture into your cream, we don’t want to mix this roughly we need to fold as we don’t want to deflate our cream. I do this in 2 parts to make it easier I add half of the yolks, fold them in and then add the other half in. You want to fold it through until there is no yellow streaks left it only takes a couple of minutes
Once mixed pop into an airtight container. I use these ice-cream containers linked here I got from Amazon, they are 1 quart in size which is just under 1L. If using a container from home use one that is the right size and not too much air or room left, otherwise it can go icy. Leave in the freezer to set overnight or 24 hours. (*see note 3)
One it is set after 24 hours you can serve and enjoy with your favourite toppings. You can use a spoon dunked in hot water to help get it out this ice-cream will set firmer so the hot water helps to get it out but is delicious and creamy
Recipe Note
Notes & FAQ's
I am in Australia and we have a few different names for ingredients so if you are in the US you may know Caster Sugar as Super Fine Sugar or Fine Sugar we want to use a fine white sugar so it dissolves properly. You may call Icing Sugar powdered sugar and Thickened Cream may be known as heavy cream or heavy whipping cream. Keep your cream in the fridge until you are ready to use it.
Don't throw out your whites you can use hem to make meringues or a egg white omelet etc. you can pop them covered properly in the fridge for 2-4 days
You can use the icecream containers like I have which are 1 quart or just under 1L but you can also just use any airtight container. Just don't leave alot of room once you add the ice-cream in otherwise it can go icy. If you don't have a container big enough just use 2.
Q. How long can I freeze it for:
A. If stored correctly it can last up to 3 months in the freezer but keep this in the correct size container so it stays nice.
Q. Can I make different flavours:
Yes definitely you can add whatever you like, traditionally this is made with amoretti biscuits and liqueur, I have also made a vanilla version here. Just be careful if you are added liquid as it can change the consistency. Some variation examples below:
Pistachio paste mixed in to make a pistachio flavour
Chocolate Chips
Cookies and cream, simply crush up Oreos and mix it through
Lotus biscuits crushed up
Nuts crushed up throughout
Q. When to make this for an event:
A. Because you can freeze this one I would make it at least 2-3 days prior to your event. That way it is done and in the freezer chilling out ready to be eaten. Just make sure it is in an airtight container so it doesn’t crystalise. If you aren’t baking or cooking much you can simply make it the day before if you like but you can even make it a week in advance