Brown Sugar Cinnamon No-Churn Custard Ice Cream
Silky, creamy no-churn ice cream infused with warm cinnamon and deep brown sugar flavor. This easy method relies on sweetened condensed milk and whipped cream to create an indulgent custard-like texture without an ice cream maker. Perfect for serving straight from the freezer with a caramel drizzle or crushed cinnamon cookies.
- Prep
- 15 min
- Cook
- —
- Wait
- 8 hr
- Total
- 8 hr 15 min
- Makes
- About 1 quart (4 cups), 8 servings
Steps
Before you start
- Chill a 9×5-inch (23×13 cm) loaf pan or 2-quart (1.9 L) freezer-safe container in the freezer for 30 minutes before starting
- Have all ingredients at room temperature for easiest mixing
- Read through the recipe—no cooking, just mixing and freezing
Whip the cream
- Pour the cold heavy whipping cream (480 ml/2 cups) into a large mixing bowl.
- Using an electric mixer on medium-high speed, whip the cream for 2–3 minutes until stiff peaks form.
- The cream should hold its shape when the beaters are lifted.
- Do not overbeat or it will separate.
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Ready when: Cream holds stiff peaks when beaters are lifted
Tip: Chill the bowl and beaters for 15 minutes before whipping to speed up the process and create denser peaks.
Combine base ingredients
- In a separate bowl, gently stir together the sweetened condensed milk (397 g/14 oz), sifted brown sugar (150 g), ground cinnamon (6 g/2.5 tsp), vanilla extract (5 ml/1 tsp), and fine sea salt (1.5 g/¼ tsp) until well blended and no brown sugar lumps remain.
- This is your ice cream base.
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Ready when: Mixture is smooth with no visible brown sugar lumps
Tip: Sift or finely grind the brown sugar ahead of time to ensure it dissolves smoothly without gritty bits in the final ice cream.
Fold mixture together
- Gently fold the ice cream base into the whipped cream using a rubber spatula.
- Fold in two to three additions, turning the bowl and scraping the bottom to combine.
- Mix until no white streaks of cream remain and the mixture is evenly colored.
- Be gentle to keep the airiness of the whipped cream.
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Ready when: No white streaks visible; mixture is uniform pale brown color
Tip: Fold slowly and stop as soon as combined—overfolding deflates the cream and makes the ice cream dense instead of airy.
Transfer and freeze
- Pour the mixture into the chilled 9×5-inch (23×13 cm) loaf pan or 2-quart (1.9 L) freezer-safe container.
- Smooth the top with the spatula, then cover tightly with plastic wrap or aluminum foil to prevent ice crystals and freezer burn.
- Freeze for at least 8 hours, or preferably overnight, until solid.
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Ready when: Mixture is completely solid and scoopable
Tip: Use a loaf pan for easier scooping and cleaner slices; a 2-quart container works if you plan to serve with an ice cream scoop.
Good to know
Tips
- Brown sugar lumps ruin the texture—sift or grind it fine before mixing, or push it through a fine-mesh strainer with a spoon.
- Don't skip chilling the mixing bowl and whipping cream; cold cream whips faster and holds peaks better, resulting in creamier ice cream.
- This recipe relies on the air whipped into the cream for texture. Avoid overfolding, which deflates the mixture and makes dense ice cream.
- Serve with a caramel drizzle, crushed cinnamon toast, or candied pecans for extra indulgence.
Make ahead
The ice cream keeps frozen for up to 2 weeks, making it perfect for advance prep. Prepare it up to 5 days ahead, cover well, and store in the coldest part of your freezer (not the door).
Storage & reheating
Room temperature: Not applicable (frozen dessert). Freezer: 2 weeks in an airtight container. To serve: Let sit at room temperature for 5–10 minutes for easier scooping, or scoop directly from the freezer for a firmer texture. Do not refreeze after thawing.
Substitutions
- heavy whipping cream, cold → Heavy cream alternative (oat cream or coconut cream). Use full-fat versions only; they whip similarly but the final texture will be slightly less dense. Omit chilling if using a stabilizer-containing alternative.
- packed brown sugar → Dark muscovado sugar. Use the same amount for deeper molasses flavor and slightly chewier texture. Sift thoroughly as muscovado is moist.
- ground cinnamon → Pumpkin pie spice or apple pie spice. Use 2 tsp (5 g) for warm, complex spice notes. Reduce vanilla to ½ tsp if using pumpkin pie spice.
- sweetened condensed milk → Dulce de leche. Use 1 cup (300 g) dulce de leche + 2 tablespoons sweetened condensed milk for a richer caramel flavor. Reduce brown sugar to ¼ cup (50 g) to avoid over-sweetening.
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