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! (GIVEAWAY IS CLOSED)
Don’t miss the round up of all my ice cream recipes.
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)
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!
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
- 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.
- Bring to a boil. Place the lid on the pan and boil for 2 minutes.
- 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.
- Immediately remove from the heat and carefully pour in the cream all at once. The mixture will bubble up and sputter, so be prepared.
- Stir until the mixture is smooth. Stir in the butter, salt, and cinnamon and whisk to combine.
- Set aside to cool to room temperature.
For the Ice Cream Base
- 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.
- Add the rest of the cream and all of the sweetened condensed milk, the cinnamon, vanilla, and salt.
- Whip until the mixture reaches soft peaks.
For the Cinnamon Rolls
- Take a Hawaiian roll and cut it so it opens out into thirds (see photos). Press to flatten slightly.
- Spread some of the cooled caramel sauce onto the flattened roll and then roll up like a jelly roll.
- Repeat with the other 2 rolls, then freeze for 30 minutes.
- Slice each roll into thirds and then cut into small pieces.
To Finish the Ice Cream
- 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.
- Repeat layers of cinnamon roll bits, caramel sauce, and ice cream base twice more.
- Press any remaining cinnamon roll bits on top of the ice cream along with drizzles of the remaining caramel sauce.
- 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 314Saturated Fat 12gCholesterol 72mgSodium 160mgCarbohydrates 32gSugar 28gProtein 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
Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Red Star Yeast, Susquehanna Glass Co. and Lodge Cast Iron! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.
Stay tuned for more Summer Dessert goodness all week long.
Thank you for spending some time with me today. Good luck in the giveaways, and have a lovely day.
Sara says
You are brilliant! I love the idea of using hawaiian rolls for this. Going on my summer “MUST MAKE” list ASAP!
Jennifer Field says
Aw, thanks!! They were fun to make, and they’d make a great snack all on their own. The ice cream is almost incidental. Almost! 🙂 Hope the minis enjoy, and good luck in the giveaway!
Hezzi-D says
My favorite summer dessert is no churn ice cream!!! YUMMY!
Robin Chesser says
Chocolate Strawberry Eclairs is looking like the favorite for me.
Jennifer Field says
That’s Renee! She’s awesome–good choice!
Jeffrey Riehm says
A great combination of ice cream (dairy) and cinnamon roll (morning pastry). Practically breakfast!
Jennifer Field says
Haha!! I do like your style, sweetheart!
Peabody says
I love that you used Hawaiian rolls in your dessert too. 🙂 This looks easy and fun!
Jennifer Field says
Thanks! I was going to make my own cinnamon rolls, but I didn’t want them to get hard in the freezer. Hawaiian rolls stay nice and soft. Score!
Erin Ellis says
My favorite summer dessert is peach cobbler! Thank you for the fabulous giveaway!
Jennifer Field says
I bet you’re from the south (like me) where peach cobble is practically a religion! Good luck in the giveaway, Erin!
Joan Osborne says
One of my favorite summer desserts iswatermelon. I love homemade ice cream too.
Joan says
I llove watermelon for a summer dessert but also homemade ice cream.
Jennifer Field says
Nothing like a cold slice of watermelon for dessert on hot summer days! Good luck in the giveaway, Joan. 🙂
Renee - Kudos Kitchen says
What a creative and delicious ice cream flavor. I love the way you cut, pressed and rolled the Hawaiian rolls. Such a unique idea, and the homemade caramel…drool worthy!
Jennifer Field says
Thanks Renee! I had no idea how I was going to make the rolls until I just started doing it. lol The sauce is great on its own, too. I will probably make it again to pour on all the things and maybe to sweeten my coffee!
Erin says
With cinnamon rolls in it I can have it for breakfast right?
Jennifer Field says
Absolutely! =)
Dorothy at Shockinglydelish says
Two of my favorite things… ice cream and cinnamon rolls! I am so excited to try this!
Jennifer Field says
Hooray, Dorothy! I hope you enjoy it! (We certainly did–maybe a little too much!)