This No Churn Cinnamon Roll Ice Cream is pure comfort in each scoop! It’s just as rich and creamy as traditional ice cream thanks to a combination of heavy cream and sweetened condensed milk. Then it’s layered with gluten free cinnamon dough bites, for the same magical experience as biting into a warm cinnamon roll. A summer staple with no ice cream machine required!
The story I’m about to tell you sounds really cheesy and honestly fake, but I swear on my life that it’s true. We need Kyle’s mom to enter the chat and verify for us! But anyways, when Kyle and I were in high school, we went through a phase of CONSTANTLY making no churn ice cream. It was our favorite summer activity, and each time we would switch up the add-ins and flavorings. We loved it so much that we seriously contemplated starting a business selling it lol.
Now clearly that no churn ice cream business never panned out but it does feel like a full circle moment to be sharing a recipe for it on my blog! And of course I had to go with our absolute favorite flavor, cinnamon roll, inspired by the Ben and Jerry’s one that no longer exists. It’s been years since I’ve had that one, but I do think my version gives it a run for it’s money 😉
Okay so this No Churn cinnamon Roll Ice Cream starts with a base of whipped heavy cream and sweetened condensed milk, then it’s infused with LOTS of cinnamon and vanilla, and layered with butter-y, delicious cinnamon roll dough bites. No ice cream machine required, just a bit of patience while it’s in the freezer! Once you try ice cream this way, you seriously will never go back.
Why You’ll Love this Cinnamon Roll Ice Cream (No Churn)
- It’s easy to make, and there’s no churning or ice cream maker required!
- The ice cream is layered with lots of of delicious cinnamon roll dough balls.
- It’s the perfect summer dessert to make for a crowd.
- This recipe is naturally gluten free and vegetarian.
- It’s everything you love about cinnamon rolls but in ice cream form!
What You Need to Make this Easy Cinnamon Roll Ice Cream
For the Cinnamon Roll Dough Bites:
- Unsalted Butter: Make sure it’s at room temperature, which means when you press into it, it should dent but not be super soft or mushy.
- Brown Sugar: I like using all brown sugar and no cane sugar in here because it keeps the dough balls moist even after freezing, so you don’t break your teeth on them!
- Cinnamon & Kosher Salt: There’s no shortage of cinnamon in this recipe.
- Vanilla Extract: About 1 tsp, but measure with your heart.
- Oat Flour: Oat flour not only makes this recipe naturally gluten free, but it also compliments the warming, earthy flavors of cinnamon so well. It’s easy to make it at home by simply blending oats until fine. I have NOT tried any substitutes for this.
For the No Churn Ice Cream Base:
- Heavy Cream: Make sure that it’s cold, directly from the fridge so that it whips into stiff peaks quicker.
- Cinnamon & Kosher Salt: What’s a cinnamon roll ice cream without a hefty amount of cinnamon!?
- Vanilla Extract: 1 tsp (or more…I’m not judging hehe).
- Sweetened Condensed Milk: Rather than needing to make a custard, we are using sweetened condensed milk (I like Eagle Brand) which adds sugar and thereby lowers the freezing point while also adding milk solids which help the texture be creamy instead of ice-y.
How To Make this No Churn Cinnamon Roll Ice Cream
Prepare the Cinnamon Roll Dough:
Add butter, brown sugar, cinnamon and salt to a large bowl (or the bowl of a stand mixer) and cream together for 2 minutes, until fluffy and slightly lighter in cooler. Add in vanilla and beat again. Then, add in oat flour until incorporated. Transfer to the freezer to firm up for about 10-15 minutes while you prepare the ice cream base.
Prepare No Churn Ice Cream Base:
Next add heavy cream, cinnamon, vanilla & salt to a large bowl (or the bowl of a stand mixer). Beat until stiff peaks form. Then, gently fold in the sweetened condensed milk until incorporated, being careful not to get rid of the air bubbles in the whipped cream.
Layer Ice Cream with Cinnamon Dough Balls:
Pour about ¼ of the ice cream base into your loaf pan (or rectangular container), then roll the cinnamon dough into small balls and add a generous layer on top of the ice cream. Continue the process of layering the ice cream and the dough balls 3 more times. If you don’t use all of the dough, you can store it in an airtight container in the fridge for several days.
Freeze, Scoop & Enjoy:
If you’re using a loaf pan, cover it with plastic wrap and press it down directly on the surface of the ice cream to prevent freezer burn. If you’re using a rectangular container, just pop the lid on! Then, transfer to the freezer for at least 8 hours, or overnight. Allow the ice cream to sit at room temperature for 5-10 minutes to soften before scooping. Enjoy!
Substitution FAQs:
- Can I make this no churn ice cream dairy free? I have NOT tested a dairy free version of this recipe, however it would likely work by using a dairy-free heavy cream alternative (such as Country Crock Plant Cream), sweetened condensed coconut milk and a dairy-free butter in the cinnamon dough. The flavor may be on the more coconut-y side though.
- Are there any substitutes for oat flour in the cinnamon dough? I do not recommend substituting almond flour or coconut flour as they perform very differently, but it may work with normal AP flour or gluten free 1-to-1 flour. I would start with less and add more as needed until the dough is thick.
How Should I Store Leftover No Churn Cinnamon Roll Ice Cream?
This Cinnamon Roll Ice Cream is best enjoyed right when it’s frozen and ready, but when stored properly it will stay good for roughly 2 weeks. For the initial freezing, it’s fine to use a loaf pan with plastic wrap pressed directly on the surface but after you have eaten some, I recommend transferring it to an airtight container to prevent freezer burn. It’s also best to avoid frequent thawing and re-freezing.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for more Dessert Recipes?
- Gluten Free Berry Crisp with Frozen Berries
- Honey Lemon Raspberry Cake
- Lemon Poppyseed Muffins
- Strawberry Snack Cake
- Lemon Pistachio Olive Oil Cake
- Key Lime Pie Cookies
No Churn Cinnamon Roll Ice Cream
Equipment
- 2 large bowls
- hand or stand mixer
- spatula
- loaf pan or rectangular container with lid
Ingredients
For the Cinnamon Dough Bites:
- ¼ cup unsalted butter at room temperature (56g)
- ¼ cup brown sugar (50g)
- ½ tbsp cinnamon
- pinch of kosher salt
- 1 tsp vanilla extract
- 1 cup oat flour (105g)*
For the Ice Cream Base:
- 2 cups heavy cream cold (473ml)
- 1 tbsp cinnamon
- 1 tsp vanilla extract
- pinch of kosher salt
- 14 oz sweetened condensed milk
Instructions
- Add butter, brown sugar, cinnamon and salt to a large bowl (or the bowl of a stand mixer) and cream together for 2 minutes, until fluffy and slightly lighter in cooler. Add in vanilla and beat again. Then, add in oat flour until incorporated. Transfer to the freezer to firm up for about 10-15 minutes while you prepare the ice cream base.¼ cup unsalted butter, ¼ cup brown sugar, ½ tbsp cinnamon, pinch of kosher salt, 1 tsp vanilla extract, 1 cup oat flour
- Add heavy cream, cinnamon, vanilla & salt to a large bowl (or the bowl of a stand mixer). Beat until stiff peaks form. Then, gently fold in the sweetened condensed milk until incorporated.2 cups heavy cream, 1 tbsp cinnamon, 1 tsp vanilla extract, pinch of kosher salt, 14 oz sweetened condensed milk
- Pour about ¼ of the ice cream base into your loaf pan (or rectangular container), then roll the cinnamon dough into small balls and add a generous layer on top of the ice cream. Continue the process of layering the ice cream and the dough balls 3 more times. If you don't use all of the dough, you can store it in an airtight container in the fridge for several days.
- If you're using a loaf pan, cover it with plastic wrap and press it down directly on the surface of the ice cream to prevent freezer burn. If you're using a rectangular container, just pop the lid on! Then, transfer to the freezer for at least 8 hours, or overnight. Allow the ice cream to sit at room temperature for 5-10 minutes to soften before scooping. Enjoy!
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.