No-Churn Honey Cinnamon Ice Cream

Honey and Cinnamon Ice Cream No Churn Cupcake Savvy

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This No-Churn Honey Cinnamon Ice Cream is a breeze to make. Featuring rich flavors of honey and a dash of cinnamon, this creamy dessert doesn't require an ice cream maker.

Prep Time 10

Chill Time 6

Total Time 6 10

Servings

Calories 492kcal

Author Fay

INGREDIENTS

Ice Cream

600 ml (2 ½ cups) heavy cream
395 g (14 oz) sweetened condensed milk
¾ teaspoon (¾ teaspoon) cinnamon more or less
1 teaspoon (1 teaspoon) vanilla
⅓ cup (⅓ cup) honey

Garnish

¼ cup (¼ cup) honey

INSTRUCTIONS

Mix Ingredients: In a large mixing bowl, combine the heavy cream, sweetened condensed milk, cinnamon, vanilla extract, and honey. Use a hand mixer or stand mixer to beat the mixture until it thickens and increases in volume by about one-third.
Prepare for Freezing: Pour the mixture into a honeycomb or bee-themed silicone cake mould placed on a tray for stability. Alternatively, use any freezer-safe container.
Freeze: Freeze the mixture overnight or until firm. After the first hour, cover with cling wrap to prevent ice crystals from forming.
Unmold and Serve: Once firm, unmold the ice cream onto a serving tray. Drizzle with extra honey before serving.

NOTES

Silicone Mould Use: Using a silicone mould can add a fun element to your ice cream. Ensure it's freezer-safe and place it on a flat tray for easier handling.

Honey Varieties: Experiment with different types of honey like clover or manuka to vary the flavor intensity.

Cinnamon Adjustment: Feel free to adjust the amount of cinnamon according to your taste preference. More cinnamon can add a warmer spice note.

Serving Suggestion: This ice cream pairs beautifully with a sprinkle of crushed nuts or a slice of apple pie for a comforting dessert.

NUTRITION