No-churn Bourbon and Cinnamon Ice Cream

(equal to 1 quart of ice cream)

This was my first time making ice cream at home, and let me tell you I did a lot of research to come up with the perfect no-churn ice cream recipe. I’ve been thinking about getting the Kitchen Aid ice cream attachment, but they’re were a lot of negative reviews when I started to really look into it.

This is an easy and extremely tasty recipe that has endless flavor options and you don’t need a fancy ice cream machine to make it.

For my first go at it, I decided to go with a vanilla base and add in some Buffalo Trace Bourbon (that my brother left behind) and some cinnamon. The bourbon cuts a bit of the sweetness and prevents the ice cream from getting too hard in the freezer. The result is a rich, gelato-like flavor and a silky, soft texture. I’ll be skipping the ice cream isle at the grocery store from now on because this is my new go to!

Ingredients:

- 1 can of 14oz Condensed Milk

- 1 pint of Heavy Cream (2 cups)

- 3 tablespoons of Bourbon

- 2 teaspoons Vanilla Extract

- 1 teaspoon Cinnamon

- 1 pinch of Salt

Instructions:

Using your stand or hand mixer, mix the heavy cream on med-high speed until slightly thickened (about 2 mins). Next, add the bourbon, vanilla, cinnamon, and salt and mix on high until stiff peaks form (about 3 mins). Very slowly pour in condensed milk and mix until evenly incorporated.

Pour into a loaf pan or Tupperware, cover with lid or Saran Wrap and let freeze for 6-8 hours. This recipe can certainly be mixed by hand, but will take a lot of arm muscles to whisk together. If your up to it, it certainly will not disappoint. Plus getting a workout in while you’re making ice cream sounds like a win to me!

I don’t think you want to add any butter to this recipe, but if you do make sure it’s salted!

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Coming Soon: Maple Syrup and Sea Salt Cookie Recipe!