No-Churn Cinnamon Roll Ice Cream

   My wife has a deeply rooted love of cinnamon rolls. This woman will disappear from my side and reappear with one of the huge confections no matter where we go.
   So with her affliction in mind, I went looking for a way to surprise her, and found that ice cream can be made with only a few ingredients. No churning, no machine needed, and only 5 ingredients make this a keeper for sure!

You can watch me make it here!

Cinnamon Roll Ice Cream

Ingredients

• 2 cups Ultra-Pasturized Heavy Whipping Cream
• 14 Oz. Sweetened Condensed Milk
• 3 Tbs. Butter, Melted
• 1/2 Tsp. Ground Cinnamon
• 1/2 Tsp Vanilla Extract

Instructions

Make whipped cream by whisking the heavy cream in a bowl. (This will determine the texture of your ice cream, so for a more traditional texture, whip to at least stiff peaks. For a more frozen yogurt texture, whip to soft peaks.)

In a separate bowl, whisk together the condensed milk, melted butter, cinnamon, and vanilla. Make sure there are no clumps of cinnamon remaining, and that it is smooth and consistent. 

Fold in the whipped cream to your cinnamon mixture. (Be sure to fold, otherwise it will be flat when it's frozen, and not have the fluffy texture of ice cream.)

Pour this into a 2 quart container and freeze for at least 12 hours. (Overnight is better, though I've done it before in a deep freeze in 6 hours)

Serve and Enjoy!