Cinnamon Vanilla Ice Cream in 45 Minutes

Flourless Chocolate Cake 3

So it was a Sunday afternoon and I was craving ice cream. No, I was actually craving chocolate cake, but no ice cream. Maybe chocolate cake and ice cream! Vanilla. Gooey chocolately cake, vanilla-y creamy ice cream. Do I go out and get it? Do I head over to Carmela for their brown sugar vanilla ice cream (this place also has the BEST salted caramel ice cream ever by the way)?? Or do I stay lazy in my jammies and see what I can whip up here? Well first the chocolate cake happened and while that was baking, out came the half & half and vanilla and a metal mixing bowl to make this 45 minute cinnamon vanilla ice cream. 

I’d been eyeing Rasa Malaysia’s cinnamon bun ice cream for a while and was so sad when I looked up the recipe and it used whipping cream. Why why why did I get half and half recently instead of whipping cream (I use both in coffee depending on my mood)? And why oh why does it take 6 hours to freeze? But I persevered, I would have ice cream while the flourless chocolate cakes were still a little warm! This recipe isn’t the same and I am guessing hers is much smoother because of whipping the cream, but I do use sweetened condensed milk, cinnamon and vanilla and is delicious!

By using a metal bowl which cools really fast and swirling the mixture around every once in a while, the mixture begins to freeze against the sides of the bowl. You can also make ice cream in a bag in about 5 minutes if an hour is too long for you :-)

1/2 cup half & half
1 tablespoon sweetened condensed milk
1/8 teaspoon cinnamon
1/8 teaspoon vanilla

  1. Whisk all the ingredients together in a metal mixing bowl.
  2. Put in the freezer for about 45 minutes to an hour, taking the bowl out every once in while and swirling the mixture around the sides.
  3. Scrape out and form into ice cream scoops.

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