Cinnamon Heath Crunch No Churn Ice Cream
Cinnamon Heath Crunch No Churn Ice Cream may well prove that I have a little addiction to ice cream this summer. I am really, really loving the no-churn ice cream because it’s so easy, and it’s so delicious, but mostly because we know exactly what is in it. And what’s not.
This is not good for you. It is super creamy, sweet, and decadent. It should be served accordingly: a little goes a long way. It is fabulous by itself, but goes well with pie (I’m thinking of you, Apple Pie.)
Whip the cream thoroughly, using a hand mixer, a stand mixer, a fabulous hand/immersion blender (affiliate link) or by hand. It won’t take but 5 minutes in an ice cold mixing bowl right out of the freezer to get this where it needs to be with a wire whisk.
I made this Toasted Coconut No Churn Ice Cream earlier this summer. It has a bit of coconut rum in it for flavor and to keep the ice cream from getting too hard. This recipe does not include alcohol so it ends up a little firmer. Leave it on the counter for 5 minutes before scooping and it should be fine.
Cinnamon Heath Crunch No Churn Ice Cream
Ingredients
- 1 can Sweetened Condensed Milk
- 2 cups Heavy cream
- pinch Salt
- 1 tsp Ground Cinnamon
- 1 8.5 ounce pkg Heath Bits O' Brickle
Instructions
- In a large mixing bowl, whip cream until peaks form, being careful not to over whip (and make butter).
- Sprinkle cinnamon over top of whipped cream, and slowly drizzle in condensed milk while mixing on low, trying not to deflate mixture.
- Fold Bits O' Brickle into whipped mixture, combining thoroughly. Freeze in covered container for at least 6 hours.
- Ice cream should be fairly easy to serve after freezing, but let sit out for 5 minutes to soften as necessary.
Yay Summertime!
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