No Churn Apple Cider Ice Cream

A no-churn ice cream recipe that's easy to make, creamy, and full of cinnamon flavors. The perfect sweet treat for Fall.

No ratings yet

Print Pin Save

Course: Dessert

Cuisine: American

Keyword: dessert, fall dessert, ice cream, no bake dessert

Prep Time: 10

Chilling Time: 6

Total Time: 6 10

Servings: servings

Calories: 283kcal

Author: Alicia Countryman

Equipment

1 Large mixing bowl
Electric mixer or stand mixer with a paddle attachment. I like my KitchenAid hand mixer.
1 (9x5) loaf pan I love USA Pans.
Plastic wrap

Ingredients

2 cups heavy whipping cream cold
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1 14-ounce can sweetened condensed milk
½ cup apple cider

Instructions

Add the heavy cream, vanilla, and cinnamon in a large mixing bowl. Using an electric hand mixer, beat the cream into stiff peaks. This should take about 5 minutes.
Once your cream has reached stiff peaks, pour in the sweetened condensed milk and apple cider. Fold the ingredients together until smooth and combined.
Pour the ice cream into a 9x5 inch loaf pan and cover it tightly with plastic wrap. Place the ice cream in the freezer for at least 6 hours or until it is set.
Scoop, serve, and enjoy!

Notes

● When whipping your cream, I recommend starting on a low speed and slowly working your way up to a high speed so it doesn’t splatter and make a mess.

● Most major grocery stores will sell apple cider year round. It can be found on the juice aisle. Many stores will also sell apple cider near the produce during the holiday season.

● Make sure you keep your ice cream tightly covered in plastic wrap so that it does not develop freezer burns. As long as you keep the ice cream covered with plastic wrap you can store it in the freezer for about 2 months.

Nutrition