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    Home » Dessert » Ice Creams & Sorbets

    No Churn Cinnamon Swirl Ice Cream

    Published: Mar 5, 2021 · Modified: Jan 3, 2023 by Lee · This post may contain affiliate links · 1 Comment .

    Jump to Recipe

    Sometimes simple is best. This No Churn Cinnamon Swirl Ice Cream is just that. It doesn’t need any fancy toppings...it’s perfect just as it is. A vanilla ice cream base infused with a luscious cinnamon caramel swirl. It’s gluten free, egg free, nut free and no churn, which means it’s super easy to make...no ice cream maker needed! 

    An ice cream scoop with melty Cinnamon Swirl Ice Cream.

    I absolutely love no churn ice cream recipes. Even though I have an ice cream maker and love to use it, sometimes I just want to make ice cream without it.

    For more ice cream recipes, try my No Churn Cookies & Cream Ice Cream, Honey Graham Ice Cream and Strawberry Ice Cream.

    This recipe is so simple to make but I do have a few tips to help you.

    How to Make No Churn Cinnamon Swirl Ice Cream

    Here are the step by step instructions to make this ice cream.

    Step 1: Beat the Heavy Cream

    In a large bowl using a whisk, or in a large bowl of an electric mixer using the whisk attachment, or using a hand held mixer...beat your heavy cream until stiff peaks form. 

    Step 2: Whisk the Vanilla and Condensed Milk

    In another large bowl, whisk together the sweetened condensed milk and the vanilla. 

    Step 3: Mix Together and Freeze

    Fold the sweetened condensed vanilla mixture into the heavy whipping cream. Cover the bowl with plastic wrap and place in the freezer while you make the cinnamon swirl.

    Step 4: Make the Cinnamon Swirl

    In a small saucepan set over medium low heat, whisk together the dark brown sugar, the water and the cinnamon until the sugar dissolves and the mixture is syrupy. About 5 minutes.

    Remove the pan from the heat and whisk in the butter or vegan baking stick until it has all melted. 

    When it has melted, vigorously whisk in the light corn syrup until it is fully combined. 

    Step 5: Add in the Cinnamon Swirl

    Take your bowl of vanilla ice cream out of the freezer. 

    Carefully pour the cinnamon mixture into the ice cream in a swirl like motion. 

    The hot cinnamon mixture will start to get stringy as it hits the cold ice cream. This is normal.

    Fold it in using a spatula and pour the ice cream into a freezer safe container. If you’re using a 9x5 loaf pan, make sure you cover it with plastic wrap and the aluminum foil to prevent ice crystals. 

    Step 6: Freeze

    Pop in the freezer and allow to freeze overnight before serving. Enjoy! 

    Expert Tips

    The vanilla you use matters.

    When making vanilla ice cream, whether it is no churn or made with a machine...the type of vanilla extract you use is very important. 

    Make sure you’re using a gluten free and nut safe pure vanilla extract from a brand you trust. 

    In my younger days, before kids, I tried making vanilla ice cream with a cheap vanilla and let me tell you. It tasted like chemicals. 

    So...vanilla matters! 

    Making the cinnamon caramel...

    The recipe uses light corn syrup. Some of you asked if you can use other options instead of corn syrup. 

    After some research, it seems like corn syrup is the way to go. It prevents the caramel from crystallizing which is important in this recipe. 

    Pop it in the freezer overnight before serving.

    No churn ice cream is amazing but it’s super soft so it needs to freeze for quite a while prior to serving. Unlike ice cream from an ice cream machine that only needs about two hours in the freezer after making, no churn needs to be in there overnight to solidify.

    With that said, when you take your ice cream out to serve...don’t leave it on the counter too long, otherwise it will be a soupy mess. No churn does melt very very quickly. 

    Ok guys that’s it for tips! The recipe is super delicious. I ended up combining two recipes from The Food Network to make this and it came out perfectly. 

    No Churn Cinnamon Swirl Ice Cream is a delicious gluten free, egg free, nut free frozen treat that’s perfect for any time of the year! Enjoy! 

    Other Ice Cream Recipes You'll Love

    • Pumpkin Spice Ice Cream
    • Fruity Pebbles Ice Cream
    • Sprinkles Ice Cream
    • Red Velvet Ice Cream

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    An ice cream scoop with melty Cinnamon Swirl Ice Cream.

    No Churn Cinnamon Swirl Ice Cream

    Author: Lee
    Vanilla ice cream with a luscious cinnamon caramel swirl. Best part is it's no churn, gluten free, nut free and egg free! 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Freezing Time 6 hrs
    Total Time 6 hrs 15 mins
    Course Dessert
    Cuisine American
    Servings 8 Servings
    Calories 432 kcal

    Ingredients
     
     

    For the vanilla ice cream:

    • 2 cups heavy whipping cream
    • 1 can 14oz sweetened condensed milk
    • 2 teaspoons pure vanilla extract
    • Pinch of salt

    For the cinnamon swirl:

    • ¼ cup dark brown sugar
    • 2 tablespoons water
    • 1 teaspoon ground cinnamon
    • 2 tablespoons unsalted butter or vegan baking stick
    • 2 tablespoons light corn syrup

    Instructions
     

    • In a large bowl using a whisk, or in a large bowl of an electric mixer using the whisk attachment, or using a hand held mixer...beat your heavy cream until stiff peaks form. 
    • In another large bowl, whisk together the sweetened condensed milk and the vanilla. 
    • Fold the sweetened condensed vanilla mixture into the heavy whipping cream. Cover the bowl with plastic wrap and place in the freezer while you make the cinnamon swirl.
    • In a small saucepan set over medium low heat, whisk together the dark brown sugar, the water and the cinnamon until the sugar dissolves and the mixture is syrupy. About 5 minutes.
    • Remove the pan from the heat and whisk in the butter or vegan baking stick until it has all melted. 
    • When it has melted, vigorously whisk in the light corn syrup until it is fully combined. 
    • Take your bowl of vanilla ice cream out of the freezer. 
    • Carefully pour the cinnamon mixture into the ice cream in a swirl like motion. 
    • The hot cinnamon mixture will start to get stringy as it hits the cold ice cream. This is normal. 
    • Fold it in using a spatula and pour the ice cream into a freezer safe container. If you’re using a 9x5 loaf pan, make sure you cover it with plastic wrap and the aluminum foil to prevent ice crystals. 
    • Pop in the freezer and allow to freeze overnight before serving. Enjoy! 

    Nutrition

    Calories: 432kcalCarbohydrates: 40gProtein: 6gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 92mgSodium: 90mgPotassium: 253mgFiber: 1gSugar: 40gVitamin A: 1095IUVitamin C: 2mgCalcium: 190mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Recipe adapted from Tricia Yearwood of The Food Network's Cinnamon Swirl Ice Cream and The Food Network's No-Churn Vanilla Ice Cream Recipe.

    More Gluten Free Ice Creams & Sorbets

    • Chocolate Ice Cream
    • Cookies and Cream Homemade Ice Cream
    • Chocolate Chip Cookie Ice Cream
    • Apple Pie Ice Cream

    Reader Interactions

    Comments

    1. john

      May 02, 2022 at 5:48 pm

      5 stars
      I never thought to add cinnamon to ice cream before seeing this. It came out so good!

      Reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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