No-Churn Vanilla Cinnamon Ice Cream

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Creamy no-churn vanilla ice cream infused with warm cinnamon, perfect for an easy homemade frozen treat. This American-inspired recipe, ready in about 15 minutes, layers heavy whipping cream, sweetened condensed milk, vanilla extract into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 8 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, pour 2 cups heavy whipping cream and beat with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
  2. Step 2: In a separate bowl, combine 1 can (14 oz) sweetened condensed milk, 2 tsp vanilla extract, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg; stir until well blended.
  3. Step 3: Gently fold the whipped cream into the condensed milk mixture using a spatula, folding just until fully combined without deflating the cream.
  4. Step 4: Transfer the mixture into a 9x5-inch loaf pan, smoothing the top with a spatula.
  5. Step 5: Cover with plastic wrap and freeze for at least 6 hours or overnight until firm.
  6. Step 6: Scoop and serve chilled for a creamy cinnamon-spiced ice cream experience.

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