Easy Cinnamon Caramel Ice Cream Recipe – No Machine Needed

Last Updated on 1 month by Neha Deshmukh

Easy Cinnamon Caramel Ice Cream Recipe – No Machine Needed

Hey everyone! If you’re anything like me, you love a good scoop of ice cream, especially when it feels like a warm hug in a bowl. And honestly, who needs a fancy ice cream machine when you can whip up something this delicious with just a few simple ingredients and a little patience? I first stumbled upon this recipe while craving something comforting, and it’s been a family favourite ever since. It’s surprisingly easy, and the cinnamon caramel flavour is just… chef’s kiss. Let’s get started!

Why You’ll Love This Recipe

This cinnamon caramel ice cream is a game-changer. It’s unbelievably creamy, packed with warm, inviting flavours, and best of all – you don’t need an ice cream maker! It’s perfect for a summer treat, a cozy night in, or even a special occasion. Plus, the aroma of cinnamon caramel filling your kitchen is just heavenly.

Ingredients

Here’s what you’ll need to create this magic:

• 1 can (400 ml) evaporated milk
• 1 cup sugar
• 20 g butter
• 250 g thick cream
• 1 tsp cinnamon powder
• 1 tbsp crushed sea salt
• 1 tsp vanilla extract

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Evaporated Milk: Choosing the Right Kind
Don’t confuse evaporated milk with condensed milk! Evaporated milk is simply milk with about 60% of the water removed. It gives the ice cream a lovely, smooth texture.

Sugar: Achieving the Perfect Caramel Color
Regular granulated sugar works perfectly here. The key is to be patient and let it melt slowly to achieve a beautiful amber colour – that’s where all the flavour comes from!

Butter: Salted vs. Unsalted
I prefer using unsalted butter so I can control the saltiness, but if you only have salted, that’s totally fine! Just reduce the amount of sea salt you add later.

Thick Cream: Understanding Fat Content
The higher the fat content in your cream, the richer and creamier your ice cream will be. Aim for at least 30% fat content.

Cinnamon Powder: Freshness and Quality
Fresh cinnamon powder has the most vibrant flavour. If yours has been sitting in the cupboard for ages, it might be time for a new jar!

Sea Salt: Flavour Enhancement
Don’t skip the sea salt! It balances the sweetness of the caramel and enhances all the other flavours. I love using flaky sea salt for a little extra texture.

Vanilla Extract: Real vs. Artificial
Real vanilla extract adds a depth of flavour that artificial vanilla just can’t match. It’s worth the splurge!

Step-By-Step Instructions

Alright, let’s get cooking (or rather, freezing!).

First, chill your evaporated milk, a mixing bowl, and the beaters in the refrigerator. This is super important for getting the whipped milk nice and fluffy.

Next, in a saucepan, melt the sugar on low heat. Keep a close eye on it and don’t stir too much! You want it to turn into a beautiful amber-coloured caramel.

Once the sugar is caramelised, add the butter, cinnamon powder, and sea salt. Stir until everything is melted and combined.

Now, carefully pour in the thick cream (250g). It might splutter a bit, so be cautious! Whisk everything together until it’s fully combined and smooth.

Stir in the vanilla extract, then let the caramel cool completely. Patience is key here!

While the caramel is cooling, whip the chilled evaporated milk in the chilled bowl for about 5 minutes, until it’s frothy and holds soft peaks.

Gently fold the cooled caramel mixture into the whipped milk until everything is beautifully combined. Don’t overmix!

Pour the mixture into a freezer-safe container and freeze for 1 hour.

Remove the container from the freezer and whip the semi-set ice cream to break up any ice crystals. This step is crucial for a super smooth texture.

Finally, freeze for another 4-6 hours, or until firm. Then, scoop and enjoy!

Expert Tips

Here are a few things I’ve learned along the way:

Preventing Ice Crystals
Whipping the mixture after the initial freeze is the biggest secret to preventing ice crystals. Don’t skip it!

Achieving the Right Caramel Consistency
If your caramel is too thick, add a splash of cream. If it’s too thin, cook it for a little longer.

Whipping the Evaporated Milk
Make sure your evaporated milk is really cold. It will whip up much easier and hold its shape better.

Folding Techniques for Smoothness
Folding is all about gently combining ingredients without deflating the air. Use a large spatula and cut down through the centre, then lift and fold over.

Variations

Want to get creative? Here are a few ideas:

Vegan Cinnamon Caramel Ice Cream
Use coconut cream instead of thick cream and dairy-free butter. It’s surprisingly delicious! My friend, Priya, swears by this version.

Gluten-Free Cinnamon Caramel Ice Cream
This recipe is naturally gluten-free! Just double-check your vanilla extract to be sure.

Spice Level: Adjusting the Cinnamon
If you’re a cinnamon fanatic like me, feel free to add a little extra! Start with ½ tsp more and taste as you go.

Festival Adaptations: Diwali or Christmas Special
Add a sprinkle of chopped nuts (pistachios or almonds work beautifully) for a festive touch.

Serving Suggestions

This ice cream is amazing on its own, but it’s even better with…

• A warm chocolate brownie
• Fresh fruit (apples and pears are particularly good)
• A sprinkle of crushed biscuits
• A drizzle of chocolate sauce

Storage Instructions

Store your homemade ice cream in an airtight container in the freezer for up to 2 weeks. It’s best enjoyed sooner rather than later, as it can develop ice crystals over time.

FAQs

Got questions? I’ve got answers!

Can I use condensed milk instead of evaporated milk?
No, condensed milk is too sweet and will result in an overly sweet ice cream. Evaporated milk is the way to go!

What if my caramel seizes up?
Don’t panic! Add a tablespoon of water and gently heat it, stirring constantly. This should help dissolve the sugar crystals.

How can I make this ice cream without a freezer-safe container?
You can use any airtight container, but make sure it’s freezer-safe to prevent cracking. Glass containers work well, but leave some space at the top for expansion.

Can I add nuts or chocolate chips to this ice cream?
Absolutely! Fold in about ½ cup of your favourite nuts or chocolate chips during the last folding step.

How long does this ice cream stay fresh in the freezer?
It’s best enjoyed within 2 weeks for optimal texture and flavour. After that, it might start to get a little icy.

Enjoy making (and eating!) this delicious cinnamon caramel ice cream. Let me know how it turns out in the comments below!