No Churn Saigon Cinnamon Ice Cream - Collected Foods

No Churn Saigon Cinnamon Ice Cream - Collected Foods


  • One 14-ounce can sweetened condensed milk
  • 2 teaspoons pure vanilla extract or vanilla bean paste
  • 1 tablespoon Collected Foods Saigon cinnamon 
  • Pinch fine salt
  • 2 cups heavy cream, cold


  • Blend together the condensed milk, vanilla, cinnamon and salt in a large bowl. (Note: Cinnamon can be bloomed by lightly toasting in a small pot and warming for 1-2 minutes until fragrant. Then add a bit of cream to deglaze.)
  • Whip the cream with a mixer on medium-high speed until firm peaks form, or in a large metal bowl whip by hand.
  • Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. 
  • Pour into a chilled metal loaf pan, or any container that will hold 24 ounces and freeze, covered, until thick and creamy, like soft-serve, about 2 hours-5 hours. 
  • Will keep in the freezer for up to 3 weeks

Back to blog

Free Recipe Book

Our chef of teams has put together a professional recipe book that's free for download this week. Click the link below to secure your copy.

Dowload For Free