Cinnamon Roll Ice Cream
Indulge in a decadent, no-churn cinnamon roll ice cream that perfectly balances creamy vanilla bean custard with soft, chewy bites of sugary cinnamon rolls. This easy, egg-free recipe uses simple pantry staples to achieve a luxurious, professional-quality texture. It captures the comforting warmth of a bakery treat in a refreshing frozen form, making it an ideal centerpiece for summer gatherings or a cozy night in. Enjoy the delightful contrast of spiced pastry and chilled, airy cream in every satisfying scoop.
- Prep Time: 15
- Cook Time: 360
- Total Time: 375
- Yield: 8 servings
- Category: Deserts
- Method: No-Churn
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups heavy cream (cold)
1 can (14 oz) sweetened condensed milk
1 tsp pure vanilla extract
1/2 cup cinnamon rolls, cut into 1/2-inch cubes
1 tsp ground cinnamon
Instructions
Whisk the cold heavy cream in a large chilled bowl until it reaches stiff peaks.
Gently fold in the sweetened condensed milk and vanilla extract using a silicone spatula until combined.
Stir in the ground cinnamon until evenly distributed throughout the mixture.
Cut the cinnamon rolls into small, uniform half-inch cubes.
Fold the cinnamon roll pieces gently into the ice cream base to maintain the airy texture.
Transfer the mixture into a metal loaf pan or an airtight freezer-safe container.
Freeze the mixture for at least six hours or until it reaches a scoopable consistency.
Notes
Ensure your mixing bowl is chilled before whipping the cream to achieve the best volume. Use day-old cinnamon rolls for better structural integrity inside the ice cream. Do not substitute sweetened condensed milk with evaporated milk, as it will result in an icy rather than creamy texture.
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