no churn cinnamon bun ice cream

YAY first ice cream of 2026!

Happiest of Thursdays, folks! I’m happy because I’m taking myself out for ice cream later, and because I get to share a new ice cream with all you fine people. The inaugural frozen treat of the year. Who’s hyped?

Probably no one as much as me, but that’s okay.

This creamy, rich No Churn Cinnamon Bun Ice Cream might be up there in my top 3 ice creams of FMG. It truly does hearken to warm rolls fresh from the oven, but in frozen form, no baking required. The ice cream is intensely silky thanks to the addition of cream cheese, and speckled with lots of buttery cinnamon sugar pieces, just like in the center of a big bun.

Our ice cream, though, takes far less time, far less effort, and yields a comparable level of joy as a trip to Cinnabon might.

I Scream for Buns

My no churn ice creams – and many in the foodiverse – start with the simple base of heavy cream and condensed milk. This one, though, also boasts some cream cheese, so the mixing process is slightly different.

First, toss that cream cheese (cubed, so it more easily incorporates with the rest of the components) into your mixing bowl along with condensed milk and a little vanilla. Whip on a medium setting until combined.

Now, with the mixer running on medium-low, stream in the heavy cream until it folds into the cream cheese mixture. Scrape down the sides of the bowl as you go to ensure everything meshes nicely with no weird pockets of single ingredient floating around.

Turn that beater to high and let ‘er rip. Use your mixer’s splash guard or do as I do and toss a towel over the contraption – with a little peep hole so you can watch your ingredients – to prevent the heavy cream from painting your walls.

After a few minutes, the ice cream should be fluffy, with stiff peaks that stand tall when the beater is lifted from the bowl.

Grab another little bowl and mix softened butter with brown sugar and cinnamon. This is your cinnyroll filling. Couldn’t resist a few swipes with my pinky of this alone.

To assemble, start with a layer of the ice cream in a 9 x 5 inch loaf pan. Dollop 1/3 of the cinnamon sugar butter shit atop and swirl with a butter knife. Repeat two more layers like this, ending with the cinnamon sugar.

Cover the pan well with foil and freeze the ice cream at least 4 hours. By this point you’ll have more a soft serve consistency, but I prefer a firmer ice cream so I freeze mine overnight before the initial scoop.

All that’s left is to choose your serving vessel, dish it out, and enjoy!

What’s your favorite way to eat ice cream? Are you a straight in a bowl kinda person, waffle cone, sugar cone, stress eating at the counter? I definitely prefer a cone, but also tend to mindlessly spoon some up while derping around in the kitchen. Hey, we’re all guilty of that at some point in time!

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

Ice cream date:

No Churn Hot Fudge Vanilla Ice Cream

No Churn Bourbon Salted Caramel Ice Cream

No Churn Espresso Kahlua Ice Cream

No Churn Cookie Monster Ice Cream

no churn cinnamon bun ice cream

When you can't decide on a warm bun or a cold cone, why not have both?

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Chilling Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Dessert

Servings 8

Ingredients

  

• 8 oz cream cheese, cubed
• 1 can sweetened condensed milk
• 1 tsp vanilla extract
• 2 cups heavy whipping cream
• 4 tbsp butter, softened
• 1/2 cup dark brown sugar
• 1 tsp cinnamon

Instructions

 

• In a large mixing bowl, beat the cream cheese, condensed milk, and vanilla until soft and fluffy, about 2-3 minutes. Scrape down the side of the bowl with a spatula.
• With the mixer running on low, stream in the heavy cream until combined with the cream cheese mixture. Turn the mixer to high and whip until very fluffy and firm peaks form, about 4-5 minutes.
• In a bowl, toss together the butter, brown sugar, and cinnamon.
• Scoop 1/3 of the ice cream mixture into a 9 x 5 inch loaf pan. Dollop 1/3 of the cinnamon sugar overtop, then use a knife to gently swirl the cinnamon sugar into the batter. Drop another 1/3 of the ice cream overtop, then another 1/3 of the cinnamon sugar. Repeat the sequence a third time with the rest of the ice cream and cinnamon sugar.
• Cover the pan with foil and freeze at least 4 hours, but preferably overnight. Serve in a bowl, a cone, a waffle bowl, by the spoonful, whatever!

Keyword cinnamon, cinnamon roll, dessert, easter, ice cream, no churn ice cream, spring, summer, treat