Recipe courtesy of Marcela Valladolid

Cinnamon Ice Cream

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  • Level: Easy
  • Total: 6 hr 15 min (includes freezing time)
  • Active: 15 min
  • Yield: 4 to 6 servings



  1. Combine the condensed milk and cinnamon in a medium bowl. Set aside.
  2. Whip the heavy cream in a medium bowl until stiff peaks form. Gently fold the whipped cream into the condensed milk mixture. Transfer to a 9-by-13-inch glass baking dish and cover with plastic wrap. Freeze without stirring until firm, at least 6 hours or overnight.
  3. Scoop into bowls. Top with candied pecans.