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A cone of cinnamon roll ice cream with cinnamon swirl and edible cinnamon roll cookie dough bites. The cone is being held in a glass jar. In the background is a pan full of the remaining ice cream.

Cinnamon Roll Ice Cream

Liz Mincin
Super creamy and indulgent no churn cinnamon roll ice cream with a cinnamon swirl and edible cinnamon roll cookie dough bites. This luscious vanilla bean ice cream has a rich and flavorful cinnamon roll filling rippled through it and addd edible cookie dough pieces shaped like cinnamon rolls for fun!.
5 from 1 vote
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Prep Time 40 minutes
Cook Time 0 minutes
Chilling and Freezing 6 hours
Course Dessert
Cuisine American
Servings 8 large scoops
Calories 591 kcal

Equipment

  • 9" x 5" loaf pan or a similar sized freezer safe container
  • Plastic wrap
  • hand held electric beater

Ingredients
 
 

Ingredients for the Cinnamon Roll Cookie Dough Bites

  • ¼ cup heat treated flour see note for guidance
  • 3 tablespoon unsalted butter softened at room temperature, divided
  • 3 tablespoon granulated sugar or caster sugar
  • ½ teaspoon vanilla extract
  • 1 teaspoon milk full fat or whole milk
  • 1 teaspoon ground cinnamon
  • 1½ tablespoon light brown sugar firmly packed

Ingredients for Vanilla Ice Cream Base

  • 2 cups heavy cream or double cream, chilled
  • 14 oz sweetened condensed milk
  • 1 teaspoon vanilla bean paste
  • pinch salt

Ingredients for the Cinnamon Swirl

  • ⅔ cup light brown sugar firmly packed
  • 6 tablespoon unsalted butter melted
  • 1 tablespoon ground cinnamon

Instructions
 

Instructions for Edible Cinnamon Roll Cookie Dough Bites

  • Start my creaming together the sugar and 2 tablespoons of the butter until well blended. Then add the vanilla and stir to combine.
  • Add the flour and stir until you have a dry crumbly mixture. Tip: heat treated flour can be quite lumpy, so may benefit from sifting when adding to the dough.
  • Next add the milk, stirring until well mixed and smooth. The consistency should be spreadable, a bit wetter than the average cookie dough.
  • Place a piece of plastic wrap on a work surface and dollop the cookie dough out onto this. Then place another piece of plastic wrap on top, essentially sandwiching the dough between the plastic wrap.
  • Press the plastic wrap to spread the dough out (you can use your hands here and also a rolling pin) until you have a rectangle of the dough, measuring roughly 12" wide by 5" long. The dough should be thin, less than ¼" thick.
  • Place the dough rectangle (still sandwiched by the plastic wrap) in the refrigerator to chill and firm up for at least half an hour.
  • Meanwhile, prepare your cinnamon filling by mixing together the remaining 1 tablespoon of butter with the cinnamon and the brown sugar until you have a spreadable paste, similar to making normal cinnamon rolls.
  • After the dough has chilled, remove this from the refrigerator and uncover the top of the dough (leaving the plastic on the bottom).
  • Spread the cinnamon mixture over the top of the dough.
  • Gently, using the plastic wrap to help you, roll the dough up into a log (this should be rolled up along the 5" short side, so you're creating a 12" long log).
  • Once you've formed a tight log, wrap this in plastic wrap and place in the refrigerator to chill and firm up for about an hour.
  • After the log has firmed up, unwrap and use a sharp knife to slice into ¼" wide pieces. Place these on a parchment or plastic wrap lined tray and place in the freezer until needed.

Instructions for Cinnamon Swirl

  • To make the cinnamon swirl, stir together the melted butter with the brown sugar and cinnamon until fully combined.
  • Set this mixture aside and allow to cool down, so that the melted butter is no longer hot when you're assembling the ice cream.

Instructions for Vanilla Bean Ice Cream Base

  • In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream until you've just reached stiff peaks.
  • In a separate bowl, stir together the condensed milk, vanilla bean paste and salt.
  • Add the condensed milk mixture to the heavy cream and beat to combine.

Instructions for Assembling the Cinnamon Roll Ice Cream

  • Pour about half of the vanilla ice cream into a 9"x5" metal loaf pan (or a freezer safe rectangular plastic container).
  • Dollop half of the cinnamon swirl mixture over the surface and then use a kitchen knife to swirl this into the vanilla cream.
  • Sprinkle about half of your cinnamon roll cookie dough bites over the surface.
  • Pour the remaining ice cream mixture over the top and repeat the process of dolloping and swirling the remaining cinnamon sugar.
  • Finish off with a sprinkle of the remaining cinnamon roll cookie dough bites (or reserve a few for topping when serving).
  • Cover the pan securely either with plastic wrap and aluminium foil or with a lid and place in the freezer until solid (usually at least 4 hours, or better overnight).
  • When ready to serve, let the ice cream sit out at room temperature for about 10-15 minutes to make it easier to scoop.

Notes

Notes on Heat Treating Flour
Before making an edible cookie dough, you must cook the raw flour. This should be heated thoroughly to a minimum temperature of 165ºF.
This can be done in the microwave, by placing the flour in a small bowl and heating on short intervals, stirring each time, until it is hot throughout. Or, it can be done in the oven, by spreading the flour on a lined baking tray and baking for about 15 minutes at 375ºF, stirring halfway through.
Once you have heated the flour, let it cool before adding to your cookie dough, otherwise it may melt the butter and make for a runny consistency.
 
 

Nutrition

Calories: 591kcalCarbohydrates: 58gProtein: 6gFat: 39gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 118mgSodium: 87mgPotassium: 283mgFiber: 1gSugar: 54gVitamin A: 1405IUVitamin C: 2mgCalcium: 215mgIron: 1mg
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