Cinnamon Roll Ice Cream

by Jillian
Unbelievably fluffy and creamy no-churn vanilla ice cream brimming with Cinnamon Roll Oreos, cinnamon chips, and sweet clusters of cinnamon roll filling!

Unbelievably fluffy and creamy no-churn vanilla ice cream brimming with Cinnamon Roll Oreos, cinnamon chips, and sweet clusters of cinnamon roll filling!

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Summer may have ended, but it’s still plenty warm enough to enjoy the cool and creamy satisfaction that ice cream always brings to the tastebuds. And speaking of creamy, I have yet to come across a homemade ice cream that is anywhere close to being as soft and creamy as the insanely simple no-churn version.

If you’ve never heard of the no-churn ice cream-making method, then you have been missing out, people. Especially all you non-ice cream maker owners out there. What’s great about the no-churn method is that it’s made with either a stand mixer or a beater, which means no expensive/clutter-tastic ice cream maker needed! Although I do really enjoy my ice cream maker…but that’s beside the point.

Another great thing is the fact that it requires so few ingredients. The base to most no-churn recipes begins by whipping up two cups of heavy cream into stiff peaks, then folding it into one can of sweetened condensed milk. Where you go from there depends on the flavors/options you want to add. See? Way too simple to screw up, really.

The no-churn method has NEVER let me down, and it’s evident in my Caramel-Swirled Pumpkin Ice Cream and my Brownie Batter Ice Cream. This Cinnamon Roll Ice Cream was absolutely no exception.

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Holy mother of Goddesses.

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If you’re planning on making this for some kind of event, or for anyone else other than yourself for that matter, GOOD FLIPPIN’ LUCK with that. One innocent little “taste” is really all it takes for all self-control (and that girlish figure) to go out the window. 

Each and every single spoonful of this incredibly creamy frozen decadence is heavenly. 

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To say that I have a weakness for cinnamon rolls would be an understatement. Cinnamon rolls are my breakfast addiction. Heck, any time it’s acceptable to eat something so sweet, sugary, and buttery in the morning (or in my case, noon), then I’M GAME. Sooooo, seeing as this is CINNAMON ROLL ice cream, it’s totally acceptable to eat it for breakfast, right? 

RIGHT.

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This ice cream is definitely ALL about the mix-ins. It’s full of Cinnamon Roll Oreo cookie chunks…

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plenty of melt-in-your-mouth cinnamon chips…

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and brown sugary clusters of cinnamon roll filling. 

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I repeat, cinnamon roll filling.

Just like the classic cinnamon roll, this ice cream is brimming with that divine filling made of brown sugar, butter, and cinnamon. These heavenly bites of filling permeate the sweet vanilla custard, giving the ice cream that signature cinnamon roll richness. 

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Unlike most ice creams that require Schwarzenegger strength to scoop out a bowl, this no-churn ice cream is much softer and easier on the arm. 

So creamy, so fluffy, so heavenly, and dangerously addictive.

In other words, perfect.

cinnamon-roll-ice-cream-abajillianrecipes-com

Unbelievably fluffy and creamy no-churn vanilla ice cream brimming with Cinnamon Roll Oreos, cinnamon chips, and sweet clusters of cinnamon roll filling!

Cinnamon Roll Ice Cream

Unbelievably fluffy and creamy no-churn vanilla ice cream brimming with Cinnamon Roll Oreos, cinnamon chips, and sweet clusters of cinnamon roll filling!
Prep Time 45 minutes
Freezing Time 6 hours
Total Time 6 hours 45 minutes
Course Dessert
Cuisine American
Servings 1.5 Quarts

Ingredients
  

Cinnamon Roll Filling:

  • 3 Tablespoons unsalted butter
  • ½ cup brown sugar
  • 1 teaspoon cinnamon

Ice Cream Base:

  • 1 (14 oz) can sweetened condensed milk
  • 1 pint heavy cream
  • 1 teaspoon vanilla
  • ½ cup cinnamon chips, divided
  • 1 (12.2 oz) package Cinnamon Roll Oreos, coarsely chopped*

Instructions
 

  • In a small saucepan, combine the butter, brown sugar, and cinnamon over medium heat. Cook until butter is melted and mixture begins to bubble. Remove from the heat and allow to cool while you work on the ice cream base.
  • Pour the sweetened condensed milk into a large mixing bowl; set aside.
  • In the chilled bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream on high until stiff peaks form, about 3 minutes. Stir in the vanilla. With a rubber spatula, gently fold whipped cream into the sweetened condensed milk. Fold in the chopped Oreos and cinnamon chips.
  • Pour half of the ice cream into a freezer-safe container. Plop tablespoonfuls of half of the cinnamon roll filling evenly over the ice cream. Pour the rest of the ice cream on top, then drop spoonfuls of the remaining filling on top. Cover, then freeze for at least 6 hours, preferably over night.

Notes

*There are 24 Oreos to a package, and I ended up using 18 Oreos. Golden Oreos can also be substituted for the Cinnamon Roll Oreos.
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