This no churn caramel cinnamon roll ice cream has pieces of short cut cinnamon rolls and swirls of cinnamon caramel all in a cinnamon ice cream base. Keep reading for the recipe and for information about our huge #SummerDessertWeek giveaway at the end of the post!

This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

#SummerDessertWeek

It’s finally here! Summer Dessert Week! Dozens of bloggers sharing between 2-5 dessert recipes, July 9-13, 2018 for a total of A Very Lot of desserts! Follow the hashtag and check out all the posts. And don’t forget to enter the giveaway our generous sponsors have donated. Huzzah!

Caramel Cinnamon Roll Ice Cream

What’s the Hardest Part To Make?

The caramel is the trickiest part, but it’s not hard to make. Since you’ll be working with sugar that reaches temperatures around 330F, you’ll want to take some precautions, but don’t be deterred from making it. It’s so good, I promise.

Safety When Working with Caramel

• Use a pan that is much larger than you think you need. The sugar will bubble up vigorously once you add the cream, so make sure the pan can contain that.
• Don’t stir until the sugar begins to take on color. Even then, it’s better to swirl the pan than to stir, but nothing bad should happen.
• Do not stir with a metal utensil. The heat will shoot right up the handle. Use a wooden spoon or a heat-resistant spatula.
• Have a bowl of ice water handy. If some sugar does splatter on you–highly unlikely if your pan is large enough and you stand back once you add the cream, immediately dunk the burned part in the ice water.
• If sugar does splash on you, resist the urge to stick your finger in your mouth. You’ll just end up with a burned mouth.

Do I Need a Thermometer to Make Caramel?

No–the color of the sugar will be enough to tell you when the caramel is ready. That does not mean there aren’t many other times you will need an instant read thermometer.

I use mine for everything from checking the temperature of oil for deep frying to making Italian buttercream and marshmallows to checking the internal temperature of bread and cake to make sure they’re fully baked.

Please consider getting a thermometer if you don’t already own one.

How to Make Mini Caramel Cinnamon Rolls

I thought of a few different ways to make the cinnamon rolls for my ice cream, and I finally settled on a short cut using Hawaiian rolls. They actually turned out so well, I’m showing you how to make them because they’d make a nice, sweet snack all on their own.

• “Butterfly” Hawaiian rolls by making cuts so they open up into thirds.
• Press the unrolled roll a bit to flatten it.

• Spread each flattened roll with some cinnamon caramel sauce, and then roll up.
• Freeze for 30 minutes to firm up the caramel and then slice. Slice each slice into bits.
• Layer cinnamon roll bits, caramel sauce, and ice cream base together, and then freeze for at least 6 hours before serving.

See? Easy!

Let’s Make some No Churn Ice Cream

Caramel Cinnamon Roll Ice Cream (No Churn)

Yield: 16 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

This cinnamon roll ice cream uses a sneaky shortcut for the cinnamon roll pieces and has swirls of cinnamon caramel throughout. It'll be the hit of the party!

Print

Ingredients

For the Cinnamon Caramel Sauce

• 1 cup granulated sugar
• 2 Tablespoons corn syrup
• 1/4 cup water
• 2/3 cup heavy cream
• 2 Tablespoons butter
• 1 teaspoon cinnamon
• 1/4 teaspoon kosher salt

For the Ice Cream Base

• 2 oz cream cheese, softened
• 2 cups heavy cream
• 1 can sweetened condensed milk
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon kosher salt

For the Cinnamon Rolls

• 3 Hawaiian rolls

Instructions

For the Cinnamon Caramel Sauce

1. Combine the sugar, corn syrup, and water in a heavy bottomed sauce pan, and stir to combine and to make sure all the sugar is wet.
2. Bring to a boil. Place the lid on the pan and boil for 2 minutes.
3. Remove lid and cook the sugar mixture over medium to medium-high heat, swirling the pan occasionally, until a deep caramel color. The mixture should smoke and be a very dark amber color.
4. Immediately remove from the heat and carefully pour in the cream all at once. The mixture will bubble up and sputter, so be prepared.
5. Stir until the mixture is smooth. Stir in the butter, salt, and cinnamon and whisk to combine.
6. Set aside to cool to room temperature.

For the Ice Cream Base

1. In a bowl with a hand mixer or in the bowl of a stand mixer, beat the cream cheese until completely smooth. Add half the cream and mix to combine.
2. Add the rest of the cream and all of the sweetened condensed milk, the cinnamon, vanilla, and salt.
3. Whip until the mixture reaches soft peaks.

For the Cinnamon Rolls

1. Take a Hawaiian roll and cut it so it opens out into thirds (see photos). Press to flatten slightly.
2. Spread some of the cooled caramel sauce onto the flattened roll and then roll up like a jelly roll. 
3. Repeat with the other 2 rolls, then freeze for 30 minutes.
4. Slice each roll into thirds and then cut into small pieces.

To Finish the Ice Cream

1. Scatter a few pieces of cinnamon roll in the bottom of a 9"x5" bread pan. Top with a liberal drizzle of caramel sauce and then layer on about 1/3 of the ice cream base. Spread to cover the rolls and sauce.
2. Repeat layers of cinnamon roll bits, caramel sauce, and ice cream base twice more.
3. Press any remaining cinnamon roll bits on top of the ice cream along with drizzles of the remaining caramel sauce.
4. Cover with plastic wrap and freeze at least 6 hours before serving.

Notes

Nutritionals based on 16 1/2 cup servings. I can guarantee you I eat more than 1/2 cup at a time!

Nutrition Information:

Amount Per Serving: Calories: 314 Saturated Fat: 12g Cholesterol: 72mg Sodium: 160mg Carbohydrates: 32g Sugar: 28g Protein: 3g

And there you have it. Please read on for the #SummerDessertWeek giveaways and information about our generous sponsors!

Want more Ice Cream Recipes? Check out my Ice Cream Tuesday archives.

#SummerDessertWeek Recipes for Monday, July 9

Make the rounds and grab these other fantastic Summer Dessert recipes, friends!

Ice Cream Recipes:

• Mint Chocolate Chip Ice Cream Bites from Big Bear’s Wife
• No Churn Cinnamon Roll Ice Cream from Pastry Chef Online (you’re here!)
• Green Tea Ice Cream from Mildly Meandering
• Cream Puffs from For the Love of Food

Pies of Summer:

• Mini Lemon Meringue Pies from Forking Up
• Lemon Lavender Chess Pie from The Spiffy Cookie

Sweet Summertime Cakes:

• Cinnamon Oatmeal Cake from The Food Hunter’s Guide To Cuisine

No-Bake Treats:

• Lemon Chiffon Raspberry Parfait from Desserts Required
• S’mores Mousse Parfaits from Daily Dish Recipes
• Strawberry Pretzel Salad Parfaits from 4 Sons ‘R’ Us

Baked Desserts:

• Strawberry Glazed Donut Bites from Eat Move Make
• Mixed Berry Fruit Pizza from The Bitter Side of Sweet
• Strawberry Cake Donuts from The Beard and The Baker
• Lemon Doberge Squares from Southern From Scratch
• Mini Blueberry Galettes from Me and My Pink Mixer
• Chocolate Churros from My Sweet Zepol
• Key Lime Fudge from The Domestic Kitchen
• Chocolate Strawberry Eclairs from Kudos Kitchen by Renee
• Peanut Butter and Jelly Bars from A Blender Mom
• Fruit Pie Jars from A Southern Soul
• Sweet Tea Bread Pudding from Sweet ReciPEAsc

Sweet Sips:

• Cherry Lime Bellini from Comfortably Domestic
• Strawberry Lassi from Shockingly Delicious

#SummerDessertWeek Sponsor Information and Giveaway

Welcome to the 2nd Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. This sweet week-long event is filled with fun dessert recipes from amazing bloggers and some great giveaways from our generous sponsors! We can’t wait to share all of these summer-themed desserts with y’all and celebrate summertime sweets all week long!

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