Let’s celebrate National Ice Cream day with this simple no-churn Honey Cinnamon Ice Cream!
No-churn ice cream recipes aren’t new to the site. I’ve gotten a little crazy with all of my flavor combos and have everything from birthday cake to chocolate mint. It is one of my favorite go-to summer treats because it really is so easy to adapt. We’ve mixed in bananas, pudding, cookies, chocolate, strawberries… Basically anything we have on hand has made it’s way into a flavor combo and been gleefully devoured by me and my seven year old.
With just two base ingredients there is no reason you shouldn’t give this a try. Cinnamon is my new favorite flavor and almost reminds me of a sweet horchata. This ice cream is amazing all on it’s own or mixed with a tiny bit of milk for a quick shake. I’ve also got an AMAZING round up of other frozen treats you need to add to your bucket list below, so make sure you scroll all the way down!
- 2 cups heavy whipping cream, whipped to stiff peeks
- 1 can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 cup honey
- In a large bowl combine the sweetened condensed milk with the vanilla, cinnamon, and honey. Whisk until fully incorporated.
- Fold in the whipped cream and pour into an ice cream or loaf pan. Cover and freeze at least 4 hours or until solid.
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