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Cinnamon Roll Ice Cream Recipe (No Churn)
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Cinnamon Roll Ice Cream Recipe (No Churn)

5 from 5 votes
If you’re craving a sweet treat but don’t have an ice cream maker, this Cinnamon Roll Ice Cream Recipe is for you. It’s an easy recipe that lets you enjoy creamy, homemade ice cream without special equipment. With just a few ingredients, you’ll have a delicious dessert in no time.
Prep Time20 minutes
Total Time8 hours 20 minutes
Servings: 5 cups

Equipment

  • 1 Electric mixer
  • 1 mixing bowl
  • 1 freezable container

Ingredients

Ice Cream base

  • 2 cups heavy whipping cream chilled
  • 14 ounces sweetened condensed milk
  • 1/3 cup sour cream
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 1 large cinnamon roll muffin (or 2 store-bought cinnamon cake donuts/2 slices of cinnamon cake) crumbled

Cinnamon Roll Swirl

  • 1/2 cup light or dark brown sugar tightly packed
  • 2 teaspoons ground cinnamon
  • 3 tablespoons unsalted butter melted

Instructions

  • Start by beating the heavy whipping cream in a large bowl using an electric mixer or a hand mixer until stiff peaks form.
    2 cups (473.2 ml) heavy whipping cream
  • Gently add the sweetened condensed milk, sour cream, vanilla, and salt, and mix until everything is well combined and smooth.
    14 ounces (396.9 g) sweetened condensed milk, 1/3 cup (76.7 g) sour cream, 2 teaspoons pure vanilla extract, 1/2 teaspoon (0.5 teaspoon) salt
  • In a separate small bowl, mix the ingredients for the cinnamon roll swirl.
    1/2 cup (110 g) light or dark brown sugar, 2 teaspoons ground cinnamon, 3 tablespoons unsalted butter
  • Next, in a freezable airtight container, pour in half of the ice cream base. Add half of the cinnamon roll swirl in dollops on top, and use a knife or toothpick to gently swirl it into the base. Then, sprinkle half of the crumbled cinnamon roll muffins over the swirled mixture.
    Pour the remaining ice cream base on top and repeat the process with the rest of the cinnamon swirl and muffin crumbs. 
    1 large cinnamon roll muffin
  • As a last step, cover the container with plastic wrap and freeze for at least 8 hours, or overnight, to let the ice cream set.

Notes

Add-ons and Substitutions

  • Cinnamon Graham Cracker Swirls: Instead of cinnamon roll muffins, mix in crushed cinnamon graham crackers for a crunchy, flavorful swirl.
  • Peanut Butter: Swirl in a few tablespoons of peanut butter for a nutty twist that pairs perfectly with the cinnamon flavor.
  • Cookie Dough Bits: Add chunks of your favorite cookie dough for an extra layer of texture and sweetness.
  • Cinnamon Cake Donuts: Swap out the cinnamon roll muffins for cinnamon cake donuts or cinnamon cake for a different take on the classic flavor.
  • Caramel Swirl: Instead of the brown sugar cinnamon swirl, try swirling in some caramel sauce for a sweet and gooey addition.
  • Chocolate Chips: Add a handful of chocolate chips to balance the cinnamon and add a bit of crunch.
  • Cream Cheese Ice Cream: You can substitute the sour cream for cream cheese, and you'll have a cream cheese base instead.
  • Non-Dairy Options: Use coconut cream and a dairy-free condensed milk substitute to make a vegan version of this ice cream.

Expert Tips for a Great Recipe

  • Freeze your whisk and mixing bowl: Before you start, place the whisk and metal bowl in the freezer for 15-20 minutes. This helps the cream whip up faster and stay cold, giving your ice cream a better texture.
  • Stiff peaks for a firmer ice cream: If you want a stiffer ice cream, beat the heavy cream until stiff peaks form. This creates a thicker, firmer ice cream texture.
  • Soft peaks for a creamier texture: If you prefer a softer, creamier ice cream, whip the cream only to soft peaks. This will give the ice cream a more melt-in-your-mouth feel.
  • Don’t over-swirl: When adding the cinnamon roll swirl, use a light hand. Over-swirling can blend everything too much and lose the defined layers of flavor.
  • Freeze overnight for best results: While 8 hours works, freezing the ice cream overnight ensures it sets perfectly and is scoopable.

Frequently Asked Questions

Can I make this ice cream without an electric mixer?

Yes, but it will take more time and effort. You can whip the cream by hand with a whisk—it just requires a bit of muscle!

How do I know when my cream has reached stiff peaks?

Stiff peaks hold their shape when you lift the whisk. The cream will stand upright without collapsing or drooping.

Can I reduce the amount of sugar in this recipe?

The sweetness comes mostly from the sweetened condensed milk, so reducing sugar is tricky. You could try using lower-sugar condensed milk, but the texture might be affected.

How do I store my Cinnamon Roll Ice Cream?

To store your ice cream, transfer it into a clean, freezable airtight container. Cover the surface with plastic wrap before sealing the lid to prevent moisture and ice crystals from forming. Label the container with the date you made it, and store it in the freezer.

How long does homemade no-churn ice cream last in the freezer?

It’s best eaten within 2-3 weeks for optimal flavor and texture, but it can last up to a month in an airtight container.
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