No-Churn Cinnamon-Ginger Ice Cream

Ice cream making does not always require a dedicated ice cream making machine. For example, “no-churn” ice cream recipes simply rely on an electric mixer to whip things up to a fluffy texture that’s then simply frozen to set. I’ve developed several no-churn ice cream recipes, including the no-churn Vietnamese coffee ice cream recipe in Vietnamese Food Any Day.

This past week, I turned my attention to making an ice cream to spotlight cinnamon. Decades ago, when I was studying on a fellowship in Hong Kong, I tried cinnamon ice cream at a sumptuous all-you-can eat afternoon tea. It was at a fancy hotel in Central Hong Kong and I recall how intriguingly spicy-sweet and refreshing the ice cream was. I’ve not found a suitable cinnamon for making ice cream, until now.

Choosing Cinnamon

Many people know of Saigon cinnamon but what's currently sold by Burlap and Barrel as Royal cinnamon is honestly, more spectacular. Grown in Quang Nam province in central Vietnam, Royal cinnamon evokes Red Hot candy. It is intensely fragrant and sweet enough that and you practically want to eat it off a spoon. My brother-in-law, born and raised in Quang Nam province, said that B&B's Royal Cinnamon reminded him of the cinnamon sticks he used to chew on when he was growing up. I buy a large container of the cinnamon for cooking, brewing tea, and gifting family and friends.

According to the Burlap and Barrel website, their Royal quế (cinnamon in Vietnamese) is Cinnamomum loureiroi -- what people have long considered as Saigon cinnamon. However, what is mostly sold as “Saigon cinnamon” nowadays is Cinnamomum cassia. Aside from the botanical name confusion, cinnamon doesn’t grow in Saigon (or even nearby). So, you may be getting Saigon cinnamon but it may not be truly Saigon cinnamon. If you want Cinnamomum loureiroi, search for that instead of simply Saigon cinnamon. I prefer the Burlap and Barrel Royal cinnamon because they deal directly with farmers in Vietnam. Compared to true Ceylon cinnamon (Cinnamomum verum), Vietnamese cinnamon has a stronger flavor. You may need more of C. verum in this recipe. Whatever cinnamon you choose, just make sure it’s tasty enough for you to want to eat a tiny pinch on its own.

Effortless Ice Cream

The key to many no-churn ice creams (mine included) is using sweetened condensed milk and heavy whipping cream. Because condensed milk does not freeze to a hard state, if allows for the pullable consistency of the resulting ice cream. Condensed milk lends a sweetness too so you don't have to measure extra ingredients. With no-churn ice creams, you don’t want to add wet ingredients to the mixture because they will deflate the airy whipped up results. (I know because I once tried mixing in crushed pineapple.) That’s why I flavor this ice cream with cinnamon and a touch of vanilla and sea salt. Although you may simply mix the ingredients together and whip away, I found the resulting texture to be slightly gritty. Warming the condensed milk with the seasonings to bond the ingredients a bit reduced the grittiness factor.

I use a handheld mixer to beat the condensed milk and cream mixture. A stand mixer works fine too, as well as an immersion blender outfitted with a whisk attachment. Go at it with an old-fashioned whisk for a workout.

And, how does no-churn ice cream compare to churned ice cream? It is fluffier and more silky than churned ice cream. No-churned ice cream offers elegance, and depending on how you flavor it, it may have punchy flavor too.

Add-In Possibilities

If you’re a purist, keep the ice cream’s spotlight on cinnamon. If you’d like to mix things up, stir in add-ins! In developing this recipe, I made two batches and flavored one with crystalized ginger and the other with chocolate. Salted nuts would be nice too. Or, put salted nuts atop your ice cream. Chop the add-ins relatively fine so they won’t weigh too much and sink. You’re basically making a whipped cream or frosting and then freezing it!

Pairing suggestions

This no-churn cinnamon ice cream is great on its own. But if you're ambitious, serve it with a scoop of the umami chocolate sorbet for a double ice cream knockout. Or, try this triple ginger cookie. Have fun and enjoy this easy ice cream recipe.

Print Recipe

5 from 1 vote

No-Churn Cinnamon-Ginger Ice Cream

Make sure the whipping cream is cold. If it’s a warm day, chill the beaters too.

Servings: 4

Ingredients

• ⅓ cup plus 1 tablespoon full-fat sweetened condensed milk
• 1 tablespoon cinnamon, preferably Royal Cinnamon, plus more as needed
• ⅛ teaspoon fine sea salt
• 1 ½ teaspoons vanilla extract
• 1 cup heavy whipping cream
• ⅓ cup finely chopped candied ginger (see Note)

Instructions

• In a small saucepan, stir together the condensed milk, cinnamon, and salt. Taste to make sure there is moderate flavor of cinnamon; if not, add cinnamon by the ⅛ to ¼ teaspoon. The finished ice cream will taste stronger of cinnamon so don’t go for big flavor now.
• Set the pan over medium-low heat, stirring with a silicon spatula to warm the condensed milk and meld flavors; the milk should not bubble or boil so this warming should take about 1 minute. Remove from the heat and scrape the mixture into a medium bowl. (Or, in a medium microwavable bowl, combine the condensed milk, cinnamon, and salt. Microwave in 15 to 30-second blasts, stirring in between blasts.) Partly cover and set the base aside to cool to room temperature.
• Pour the whipping cream into the base and stir to combine well. Using an electric handheld mixer fitted with two beaters or a whisk attachment, whip the mixture at medium speed for 2 to 3 minutes, until you get a firm, spreadable texture like fluffy whipped cream or frosting.
• If you like, use a spatula to gently stir in the ginger (or chocolate). Transfer to a 3- to 4-cup storage container, cover, and freeze until firm, 5 to 6 hours, or up to 2 weeks.
• Let the ice cream sit at room temperature for 10 to 15 minutes to soften to a scoopable texture before serving.

Notes

Instead of candied ginger, stir in ½ cup or chocolate nibs or ½ cup of finely chopped dark (about 70% cacao) chocolate. Chopped lightly salted roasted nuts would work too.