Cozy No-Churn Cinnamon Roll Ice Cream Recipe
A creamy, no-churn ice cream infused with warm cinnamon and dotted with tender, no-bake cinnamon dough chunks. Easy to prepare, requiring no ice cream maker, it’s a comforting homemade dessert perfect for any season.
Equipment
- 1 Hand Blender
- 1 Loaf Pan
- 1 Spatula
- 1 Ice-Cream Scoop
Ingredients
Ice Cream Base:
- 2 cups whipping cream
- 1 15 oz can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Cinnamon Dough Bits:
- ½ cup all-purpose flour + 2 tablespoons heat treated
- ¼ cup butter room temperature
- ½ cup brown sugar
- ¼ teaspoon sea salt
- 1 –2 tablespoons cream cinnamon-flavored optional
- ½ teaspoon vanilla extract
Instructions
- Prepare Heat-Treated Flour for Safety: Before starting your dough bits, it’s crucial to heat-treat the flour to eliminate any harmful bacteria since this flour will not be baked later.Measure out half a cup of all-purpose flour plus an additional 2 tablespoons. Spread the flour evenly on a microwave-safe plate. Microwave the flour in 30-second bursts, stirring or shaking the flour between intervals, until the internal temperature reaches 165°F (75°C). This usually takes about 60 to 90 seconds total, but keep an eye to avoid burning. Allow the flour to cool completely before using it in the dough mixture.
- Cream Butter and Sugar Until Smooth: Take ¼ cup of room temperature butter and ½ cup of brown sugar. Place them in a mixing bowl. Using a spatula or an electric mixer on medium speed, cream the butter and sugar together thoroughly. This process incorporates air into the mixture, making the dough lighter and more tender. Continue mixing until the mixture is smooth, glossy, and evenly combined without any visible lumps of butter.
- Add Flavorful Liquids and Salt: To the creamed butter and sugar, add ¼ teaspoon of sea salt, ½ teaspoon of vanilla extract, and 1 to 2 tablespoons of cream. The cream can be regular or flavored (such as cinnamon coffee creamer) to enhance the cinnamon taste. Stir gently but thoroughly to combine these ingredients into a smooth, cohesive dough base. The salt will balance the sweetness, while vanilla and cream deepen the flavor complexity.
- Incorporate Heat-Treated Flour and Form Dough: Now, sift the cooled, heat-treated flour into the butter-sugar mixture. Gently fold it in using a spatula. The dough should begin to thicken into a texture similar to thick cookie dough—not too soft or sticky.If the dough feels too loose, add the extra 2 tablespoons of flour gradually until the dough holds its shape but remains pliable. Once the flour is fully incorporated, cover the bowl with plastic wrap and refrigerate for 30 minutes, or alternatively, freeze for 10 minutes to firm the dough quickly.
- Whip Cream to Stiff Peaks: While the dough chills, prepare the ice cream base. Pour 2 cups of cold whipping cream into a large mixing bowl.Using a hand blender or stand mixer, whip the cream on high speed until stiff peaks form. This means when you lift the beaters, the cream holds firm peaks without collapsing. Properly whipped cream ensures the ice cream base is airy and creamy.
- Fold in Sweetened Condensed Milk Gently: Measure 1 (15 oz) can of sweetened condensed milk and gently fold it into the whipped cream using a spatula. Folding should be done carefully to maintain the whipped cream’s light texture, incorporating the condensed milk without deflating the mixture. The condensed milk sweetens and adds creaminess, forming the rich no-churn ice cream base.
- Divide and Flavor Ice Cream Base: Spoon out approximately one-third of the ice cream mixture into a separate bowl. To the remaining two-thirds, add 1 teaspoon of ground cinnamon. Gently fold the cinnamon into the ice cream base until evenly distributed, creating a fragrant cinnamon-flavored ice cream component. Keep the reserved one-third as plain ice cream for layering and swirling.
- Prepare Dough Chunks for Mixing: Retrieve the chilled or slightly frozen cinnamon dough from the refrigerator or freezer.Take half of this dough and pinch off small chunks—about marble-sized pieces. These dough bits will add delightful texture to the ice cream. Set aside the remaining dough for another use or incorporate mini chocolate chips if you prefer a quick snack treat.
- Layer and Swirl Ice Cream and Dough in Loaf Pan: Start by spreading one-third of the cinnamon-flavored ice cream into the bottom of a loaf pan. Next, spoon dollops of the plain ice cream mixture over the surface randomly. Using a wooden skewer or a thin knife, gently swirl the two ice cream layers together, creating a marbled effect without overmixing. Then, sprinkle one-third of the cinnamon dough chunks evenly on top. Repeat this layering process two more times: cinnamon ice cream, plain ice cream dollops, swirl, and dough chunks until all ingredients are used.
- Cover and Freeze for Ideal Texture: Lay a piece of plastic wrap directly onto the surface of the ice cream in the loaf pan. Press it gently to eliminate air pockets and prevent ice crystals from forming, which can ruin the creamy texture.Cover the loaf pan completely with plastic wrap or a lid if available. Place the pan in the freezer and allow it to freeze for at least 6 hours, though overnight freezing is recommended for the best texture and ease of slicing.
- Serve and Enjoy Your Homemade Cinnamon Roll Ice Cream: Once fully frozen, remove the ice cream from the freezer about 5 minutes before serving to soften slightly for easier scooping. Use an ice cream scoop to portion out generous servings, enjoying the creamy texture dotted with tender cinnamon dough pieces. This homemade treat makes a perfect dessert to impress guests or satisfy a cozy craving anytime.
Notes
- Heat-treat the flour carefully to avoid raw flour taste and ensure safety.
- Use room temperature butter for easy creaming and better dough texture.
- Whip the cream to stiff peaks to achieve a smooth, airy ice cream base.
- Gently fold ingredients to maintain lightness and prevent deflating whipped cream.
- Swirl ice cream mixtures just enough for marbling; overmixing loses the effect.
- Freeze the ice cream overnight for best texture and ease of serving.
- Dough chunks can be saved or customized with add-ins like mini chocolate chips.
