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The weather has been hotter than ever this year.
We had a very mild winter in Southern California and last week, it was enveloped by a blistering heat wave in the 100 degrees F in the day time.
It seems like Spring is not here to stay and the season skips towards summer even before June.
In short, weather has been extremely hot and if there is one thing that people are constantly looking for, it’s probably ice cream.
A good and easy ice cream recipe that can immediately tone down the heat, cheap to make, and pleases everyone in the family.
And that’s the reason why I wanted to share this cinnamon bun ice cream recipe with you.
Many people do not attempt to make ice cream at home, thinking that you will need to buy an ice cream maker to make ice cream.
Wrong!
This cinnamon bun ice cream is totally handmade, you do not need an expensive ice cream maker to make it.
All you need is a whisk and you can have a quart of this cooling, rich, sinfully enjoyable ice cream for both grown-ups and adults.
For the ingredients, you need only five basics that you can get from any stores.
Easy and breezy, no sweat to churn out this amazing ice cream.
As summer is just around the corner, this cinnamon bun ice cream will be a handy recipe that you want to have in your recipe box.
Whether it’s for a summer party or kid’s birthday party, I am sure people will come back for more.
Enjoy!
How Many Calories per Serving?
This recipe is only 612 calories per serving.
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Cinnamon Bun Ice Cream
Ingredients
- 1 cup ultra-pasteurized heavy whipping cream
- 7 oz. sweetened condensed milk ((200 ml))
- 1 1/2 tablespoons butter (melted)
- 1/4 teaspoon ground cinnamon powder
- 1/4 teaspoon pure vanilla extract
Instructions
- Prepare to make whipped cream. In a large bowl, whip heavy cream until stiff peaks formed.
- In a separate bowl, whisk sweetened condensed milk, butter, cinnamon powder and vanilla extract.
- Mix well and fold in the whipped cream.
- Pour into a 1-quart container, covered, and freeze for 6 hours or until ice cream is set. Ready to serve as is, or on ice cream cone.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Yvette, heavy whipping cream is fine. Ultra-pasteurized heavy whipping cream has a longer shelf life.
Jennifer, try it and let us all know. How does one makes ice cream before ice cream machine came along?:)
I followed the recipe closely. The ice-cream turned out to be rich, creamy and smooth in texture. However, it is super duper sweet. I wonder if iit us due to the different brand of condensed milk. Can I cut down on the condensed milk? And how will this affect the ice-cream?
Yes definitely! Yes different brands of condensed milk is different. Please use it to taste.
yummy! This sounds Delicious and it is the right temp outside now!
What is ultra pasterized? Can i just use any hexy whipped cream?
Back in Indonesia, Thailand, the Philippines and perhaps Singapore and your homeland Malaysia, we have street vendors that sell coconut based ice cream on sandwich bread.
Your ice cream recipe will be delicious on a warm cinnamon bun (cinnamon bun a la mode, shall we say?) instead of the standard cinnamon bun glaze.
Thanks for sharing this easy ice cream recipe.
I love your recipes. I’ve been able to make food from home that I miss terribly and share it with friends in my new home.
I’ve been looking for an ice cream recipe that doesn’t require an ice cream maker. I thought it was impossible! I’m so glad to find your recipe. But now I’m wondering, what is it about your recipe that allows for ice cream to be made and not need an ice cream maker?
Thank you!