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
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!