I just have one question: WHO DIED AND MADE PIE THE QUEEN OF THANKSGIVING DESSERTS? Ok, sure, pumpkin and apple and pecans all taste delightful, particularly when baked in a perfect, buttery pie crust, but it’s almost as if we’ve forgotten all other desserts in November. What about the cakes and cookies? What about the ICE CREAM, people? If you, like me, are in favor of enjoying more frozen treats like this no-churn cinnamon maple swirl ice cream, just sit tight, because today, we’re about to get all up in this goodness.
Since entering adulthood, I’ve become accustomed to asking a number of questions like, “What can I bring?” This time of year, when parties and social gatherings reign supreme, there are few sentences as scary to utter . Like, what if I get stuck bringing the dish no one likes? What if I’m asked to make something I’m not comfortable with? Or worse- what if the host leaves my question open-ended, and I’m forced to just GUESS what to bring?!?
This no-churn cinnamon maple swirl ice cream is intended to be the hero for all of those woes. Since forever, pies have been the shining star of Thanksgiving tables, but I really think we’ve dropped the ball when it comes to ice cream. Let’s be honest- MOST people have ice cream on hand to serve alongside all of those Thanksgiving pies, but few really know how to do it with pizazz. For that reason, I decided to bring to you this no-churn cinnamon maple swirl ice cream.
This ice cream starts with a simple no-churn vanilla bean base. Sweetened condensed milk, heavy whipping cream, and just a hint of vanilla bean paste come together to create a cloud-like fluffy mixture. The swirl here, though, is the star: maple syrup, brown sugar, and loads of cinnamon are cooked together with a little water and butter to create a spiced and sweetened sauce that gets swirled into the fluffy cream. After a brief freeze, this no-churn cinnamon maple swirl ice cream is ready to be scooped and dolloped onto everything from pumpkin pie to an apple crumble. Incidentally, I recently poured a reheated cup of my morning coffee over a scoop of this ice cream, and it was nothing short of heavenly- easily the best dessert I’ve had in a month.
I declare we shall no longer be scared to offer up the question, “What Can I Bring,” because this no-churn cinnamon maple swirl ice cream is the perfect Thanksgiving menu item no one has even thought of. Give it a try, pop it in the freezer, and consider your Thanksgiving contribution complete. You’re welcome!
If you like this no-churn cinnamon maple swirl ice cream you should try:Print
No-Churn Cinnamon Maple Swirl Ice Cream
This no-churn cinnamon maple swirl ice cream is a vanilla bean ice cream swirled with a simple cinnamon maple sauce.
- Prep Time: 10
- Total Time: 360
- Yield: 1 Quart
- Category: Dessert
For the cinnamon maple swirl:
- ½ cup light brown sugar, packed
- 2–1/2 tablespoons water
- 2 teaspoons cinnamon
- 2 tablespoons unsalted butter
- 2 tablespoons pure maple syrup
For the ice cream:
- 1 (14 ounce) can sweetened condensed milk
- 2 cups heavy whipping cream
- 1 teaspoon vanilla bean paste
- Begin by prepping the swirl. Combine the light brown sugar, water, and cinnamon in a small saucepan over low heat on the stove. Bring to a rolling bubble, about 4 minutes, stirring occasionally. Remove from heat and add in the butter and maple syrup. Set aside to cool to room temperature.
- When cooled, combine the condensed milk and whipping cream in a large bowl or the bowl of a stand mixer. Whip on medium speed using a whisk attachment on the mixer until it becomes fluffy and cloudlike. Stir in 1 tablespoon of the cooled cinnamon swirl until smooth. Layer ¼ of the ice cream mixture in the bottom of a 9×4” loaf pan and drizzle the top with some of the cooled cinnamon swirl. Repeat this process until all of the ice cream and drizzle have been used. Use the end of a knife or a skewer to swirl the two together barely and then freeze until solid, about 6 hours, in the freezer. Enjoy!