We love cinnamon. It’s the one flavour that we can both agree on without one thinking there’s too much or too little. In fact, in most cases, whenever I prepare something with cinnamon, I increase the amount in the recipe. Especially if I’m baking something with pumpkin in it – pumpkin loves cinnamon too. This cinnamon ice cream provides that creamy, milky ice cream taste, but with just a hint of cinnamon. Even though we can certainly handle a strong cinnamon presence, I wanted to have just a highlight of it; just a hint in the background. This ice cream was perfect!
In the food blogging world, no churn ice creams are all the rage. If you blog about food long enough, you’ll start to see trends. I’ve managed to live through the quinoa rage; the kale rage, and more recently, the cauliflower rage. Although, that last one I could live through again and again; I loves me some cauliflower! No doubt this no churn ice cream craze will fade too, but for those of us who don’t own an ice cream maker, this is surely the most easy and tasty way to get homemade ice cream at home. And think of the possibilities for flavours! Oh my!
I’ve tried other flavour as well – strawberries and cream, and mint chocolate chip – but, I’m longing to try more flavours with spices. What about a cardamom flavour? Or a fall flavour with ground ginger, clove, all spice, etc!? I’m looking forward to October already!
It’s also worth mentioning that cinnamon has lots of health benefits. I had no idea cinnamon was so good for me until I read this article by Helen Nichols over at Well Being Secrets. If you’re curious about how great this stuff is, check out the article here. And, don’t forget to make this ice cream and to eat more cinnamon!
- 2 cups heavy whipping cream, cold
- 1 heaping teaspoon ground cinnamon
- 1 14 ounce can Eagle Brand condensed milk
- Chill a metal bowl for 10-15 minutes in your freezer.
- Using a handheld mixer, whisk the whipping cream until stiff peaks form.
- Sprinkle the cinnamon over the top of the whipped cream and slowly drizzle in the condensed milk while mixing on a low speed.
- Don't over mix. The whipping cream will deflate. Just incorporate the cinnamon and condensed milk into the mixture.
- Transfer to a freezer-safe container, cover and freeze for 6 hours.