No Churn Cinnamon Roll Ice Cream

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!

Servings people

Prep Time 30

Freezing Time 8

Total Time 8 30

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

*NOTE: It's quick and easy to make your own oat flour at home! Just add rolled oats to a small blender and blend until fine. I have not tried any other substitutes and would NOT recommend almond flour or coconut flour, however normal AP flour or gluten free 1-to-1 flour may work but I would start with less and add more as needed.

Calories: 399kcal

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: Cinnamon, Cinnamon Roll, Dessert, Gluten Free, Heavy Cream, Ice Cream, No Churn, Summer Recipes, Sweetened Condensed Milk, Vegetarian

Nutrition