No Churn Double Cinnamon Ice Cream
- 1 (14-ounce) can milk, sweetened condensed
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 cups cream, heavy - cold
- 1/2 cup cinnamon chips, plus extra for topping, if desired
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Pour sweetened condensed milk into a large bowl.
Mix vanilla extract and ground cinnamon into sweetened condensed milk, set aside. Pour the heavy cream into a separate mixing bowl. Mix on medium-high speed to whip the cream until it holds stiff peaks.
Scoop one large spoonful of the whipped cream and mix it gently into the sweetened condensed milk mixture. Add the rest of the whipped cream and fold it in until it is smooth and silky. A few small lumps may remain; it’s important not to over-mix as that will deflate the mixture.
Carefully fold in the cinnamon chips. Spread into an 8- or 9-inch loaf pan and sprinkle with extra cinnamon chips if desired. Freeze for at least 6 hours or until firm.