no churn cinnamon bun ice cream
When you can't decide on a warm bun or a cold cone, why not have both?
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!