No-Churn Cinnamon Maple Swirl Ice Cream

No-Churn Cinnamon Maple Swirl Ice Cream by Wood and Spoon. This simple homemade ice cream is the perfect addition to holiday and thanksgiving pies. A vanilla bean base is swirled with a stovetop maple and cinnamon sauce that is made with brown sugar. This ice cream takes less than 10 minutes to make and will taste terrific served as an accompaniment or just by itself. Learn how to make no churn ice cream on by Kate Wood.

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This no-churn cinnamon maple swirl ice cream is a vanilla bean ice cream swirled with a simple cinnamon maple sauce.


For the cinnamon maple swirl:

  • ½ cup light brown sugar, packed
  • 21/2 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


  1. 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.
  2. 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!