Delicious and Simple Ice Cream Made with 5 Ingredients Recipe

This no-churn ice cream is the definition of creamy, dreamy comfort in a bowl—made with just five easy ingredients! It’s rich, spiced with cinnamon, and customizable with your favorite crunchy mix-ins like gingersnaps or walnuts. Whether you’re craving a fall-inspired treat or simply want to skip the store-bought tub, this homemade ice cream is a breeze to whip up and oh-so-satisfying.

Why You’ll Love This Recipe

• No Ice Cream Maker Needed: Just a hand mixer, a bowl, and your freezer—no fancy gadgets required.
• Ultra-Creamy Texture: Thanks to whipped cream, this ice cream is unbelievably smooth and fluffy.
• Perfect for Fall: That touch of cinnamon? A cozy little hug in every bite.
• Customizable Crunch: Add crushed gingersnaps, nuts, or even chocolate chips to make it your own.

Ingredients

You’ll only need five core ingredients to make this luscious ice cream at home—plus a little love and a lot of enthusiasm:

• Heavy Whipping Cream: The magic behind that creamy, scoopable texture.
• Sweetened Condensed Milk: Sweetens the ice cream and gives it that irresistibly smooth base.
• Pure Vanilla Extract: Adds warm, classic flavor depth.
• Ground Cinnamon: Infuses the ice cream with a cozy, autumn-inspired twist.
• Crushed Gingersnap Cookies or Chopped Walnuts: Optional, but adds texture and flavor—think crunch meets cream!

Note: You’ll find the full list of ingredients with exact measurements in the recipe card below!

How to Make the Recipe

Step 1: Whip the Cream

In a large, chilled mixing bowl, whip the heavy cream on high speed until stiff peaks form. This step creates that signature airy, cloud-like base.

Step 2: Mix the Flavor Base

In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and cinnamon until smooth. You’ll smell fall in every stir!

Step 3: Fold It All Together

Gently fold the whipped cream into the condensed milk mixture in batches. Use a spatula, not a whisk—this is where we keep things fluffy!

Step 4: Add Crunch (Optional)

Fold in the crushed gingersnap cookies or walnuts if you’re feeling festive. You can also swap in mini chocolate chips or go fully smooth—it’s your scoop, your rules!

Step 5: Freeze

Transfer the mixture into a loaf pan or freezer-safe container. Smooth the top, cover with plastic wrap, and freeze for at least 6 hours (overnight is even better!).

Step 6: Scoop and Enjoy

Before serving, let the ice cream sit at room temp for about 5 minutes for easier scooping. Add a drizzle of maple syrup or a dusting of cinnamon for extra flair!

Pro Tips for Making the Recipe

• Chill Everything: Cold bowls and ingredients whip better and faster—don’t skip this!
• Fold Gently: Stirring too hard will deflate your whipped cream and make the ice cream dense.
• Try Flavor Swaps: Sub cinnamon for pumpkin spice or mix in crushed graham crackers for a s’mores vibe.
• Freeze Overnight: For the creamiest texture, let the ice cream freeze fully before serving.

How to Serve

Here’s how to turn your homemade ice cream into a seasonal showstopper:

• Maple Drizzle: A light pour of maple syrup adds rich, fall sweetness.
• With Pie: Serve alongside warm apple pie or pumpkin bars—pure bliss!
• In a Cone: Go classic with a crunchy cone or sandwich it between cookies for a fun twist.
• Garnish: Sprinkle with cinnamon, nutmeg, or crushed cookies for texture and visual flair.

Make Ahead and Storage

Storing Leftovers

Keep your ice cream in a sealed, freezer-safe container. It’ll stay fresh and creamy for up to 2 weeks (if it lasts that long!).

Freezing

Always freeze for at least 6 hours before serving, and make sure it’s covered tightly to prevent ice crystals.

Reheating

No reheating here—but for perfect scooping, let it sit on the counter for 5 minutes before serving.

FAQs

Can I make this without cinnamon?
Absolutely! Just leave it out or replace it with a different spice like nutmeg, pumpkin pie spice, or even espresso powder for a mocha twist.

What if I don’t have gingersnap cookies or walnuts?
No problem! You can skip them or use any add-ins you like—mini chocolate chips, crushed Oreos, or toffee bits are all delicious options.

Can I use a plant-based alternative to heavy cream?
You can try using full-fat coconut cream, but results may vary slightly in texture. It won’t whip the same way as dairy cream, but it will still be creamy and flavorful.

Is this recipe gluten-free?
Yes, as long as your add-ins (like cookies) are gluten-free, the base recipe itself doesn’t contain any gluten.