No-Churn Coffee-Cinnamon Ice Cream

It may be winter but every season is the right season for No Churn Coffee–Cinnamon Ice Cream!  

If you’re one of those people (like me) that loves a bite (or scoop) of ice cream after dinner, then it really doesn’t matter what time of the year it is, you still need it.  So for that special category of people, this one’s for you.

No churn ice cream is the only way I make ice cream.  I don’t have an ice cream maker, so once I discovered that you really didn’t need one to create creamy, dreamy frozen treats, I was all in.  Check out my posts for Dulce de Leche Brownie Ice Cream, No-Churn Lemon Ice Cream, No-Churn Peppermint Ice Cream, and No-Churn Mixed Berry Soft-Serve for some of my favorites.

It’s super easy to make this ice cream:  Just combine heavy cream, coffee and cinnamon in a bowl.  Add the sweetened condensed milk and whisk it until it starts to thicken, about 3 minutes.

Pour it into a loaf pan and freeze it.  That’s is all it takes to create this amazing frozen treat!

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Lastly, if you make No-Churn Coffee-Cinnamon Ice Cream, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

No-Churn Coffee-Cinnamon Ice Cream

Makes: 6 servings

Prep Time: 5 minutes

Total Time: 3 hours


  • 1 & 3/4 cups heavy cream
  • 6 tbsp strong, brewed coffee, cooled
  • 3/4 tsp ground cinnamon
  • one 14-ounce can sweetened condensed milk
  • Toppings: caramel sauce, crushed coffee beans


Pour the heavy cream, coffee, and cinnamon into a bowl. Add the sweetened condensed milk and whisk this mixture together until slightly thickened, approximately 3 minutes.

Pour into a loaf pan or medium bowl and freeze for at least 3 hours, until set.


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