This is a no-churn ice cream recipe by special request. I was asked last Valentine’s Day to create a Cinnamon Heart Ice Cream, but Valentine’s Day had already passed so I had to wait another year to share this No-Churn Cinnamon Heart Ice Cream recipe.
Cinnamon Heart Ice Cream Recipe
Ella had a lot of fun helping me develop this recipe. We tried three different methods – using melted cinnamon heart candies, using cinnamon candy flavoring, and of course, plain old cinnamon.
I had the least amount of hope for the first method – melted cinnamon candies – and ironically, it ended up being our favorite method for flavor. Of course, the other two methods were easier and still resulted in a strong cinnamon flavor, so you do have some options if you decide to give this recipe a try.
And speaking of options, while I list sweetened condensed milk as the sweetening ingredient of choice for this recipe, you can alternatively opt for honey or even maple syrup. I prefer honey taste-wise, but sweetened condensed milk does allow for a creamier final product.
For this recipe, I infused the cinnamon heart candies into the ice cream in two ways:
- letting some candies sit in the heavy cream and then straining them out after about an hour
- melting some candies in corn syrup and allowing to cool before folding into the fluffy ice cream mixture
While you can definitely just do one of these options and not both, I liked how they combined to create ribbons of cinnamon candy flavoring, with the creamy ice cream having just a hint and the ribbons of red having a stronger flavor.
The cream also infuses and softens the ribbons of melted red candies so they had just a slightly chewy texture, and did not add a jagged crunch to the ice cream (which personally I would have found unpleasant).
Ingredients for Cinnamon Heart Ice Cream
- 1/2 cup cinnamon heart candies
- 1/2 cup corn syrup
- 2 cups whipping cream (35% heavy cream)
- 1-10oz can sweetened, condensed milk, or to taste*
- 1 teaspoon vanilla, optional
Tip: you can reduce or increase the cinnamon candies (1/4 cup to 1 cup) depending on your desired level of cinnamon heart flavor.
Tip #2: you can swap honey for the sweetened condensed milk, and adjust the sweetness to taste.
Kitchen Tools You May Find Helpful
- Stand mixer or hand mixer
- Large mixing bowl
- Loaf pan
- Measuring cups and spoons
- Sharp kitchen knife
How to Make Cinnamon Heart Ice Cream
Measure out the heavy cream and place in a bowl. Add half of the cinnamon heart candies and place back in the fridge. (This step can be skipped if you want a less strong cinnamon heart flavor.)
Place the remaining half of the candies in a saucepan and add the corn syrup. Place the saucepan over medium heat and bring to a simmer. Reduce heat and allow to cook for 5 minutes until candies are mostly melted.
Remove the corn syrup mixture from heat and allow to cool.
Remove the heavy cream from the fridge and strain the cinnamon heart candies from the cream. Discard the candies.
Using an electric mixer, beat the cream until fluffy and tripled in size, about 4-7 minutes. Beat in the sweetened condensed milk until just incorporated and then fold out into a loaf pan.
Stir in the melted corn syrup-cinnamon heart mixture to create a marbled effect.
Refrigerate the ice cream mixture at least 2 hours or overnight.
Scoop and serve.
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This super simple no-churn Valentine’s Day ice cream has all of the flavor of cinnamon heart candies in a creamy, decadent ice cream. It’s such a fun recipe for the cinnamon heart fan in your life.