Cinnamon Bun Cookie Ice Cream
Recipe type: Dessert
Makes: ~1½ quarts
No churn ice cream swirled with cinnamon roll filling and full of cinnamon roll cookie pieces!
  • 475 milliliters (2 cups) heavy cream
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • 15 milliliters (1 tablespoon) vanilla extract
  • 230g (3 cups) roughly chopped cinnamon roll Oreos, roughly chopped (16 cookies)
  • 120g (~1/2 cup tightly packed) light brown sugar
  • 28g (2 tablespoons) unsalted butter, melted
  • 6g (2 teaspoons) ground cinnamon
  1. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  2. While whipping cream, in a separate large bowl, stir together sweetened condensed milk and vanilla; stir in Oreos
  3. In a separate small bowl, combine brown sugar, melted butter, cinnamon; set aside
  4. Once cream is ready, fold it into sweetened condensed milk mixture
  5. Pour half of ice cream into a regular-sized loaf pan and drop half of brown sugar mixture over top; top with remaining ice cream and top with remaining brown sugar mixture; wrap well with seran wrap or tin foil
  6. Freeze for 6 hours or overnight before serving
Base from Martha Stewart
Recipe by Keep It Sweet Desserts at