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Cinnamon Pecan Ice Cream

This cinnamon pecan ice cream is easy to make, and you don’t need an ice cream maker. In fact, you don’t even need many ingredients for this delicious dessert.

No-Churn Ice Cream with Cinnamon and Pecans

I grew up thinking that you had to have an ice cream maker to create this delicious frozen treat.

That’s probably because that’s the only way I knew when I was younger.

In fact, it was an all-day event at my grandparents’ house.

The process was slow, so by the time the ice cream was made, we pounced on it.

My grandfather would pull out the manual machine, and he’d have all of us take turns cranking.

We all liked it at first, but then we always grew tired of it.

Then when I grew up and had my own kids, I purchased an electric ice cream maker.

I thought that was as good as it could get, until I discovered this super easy recipe.

One of the things that blows my mind is that you don’t have to sacrifice flavor. So it’s a win-win treat–easy to make and delicious!

Cinnamon Pecan Ice Cream Ingredients

You don’t need a lot of ingredients to make this ice cream. For that matter, you probably have some of them on hand in your fridge or pantry.

You’ll need heavy whipping cream, sweetened condensed milk, cinnamon, and pecans. I also add vanilla because it adds more depth of flavor.

For the exact measurements of each ingredient and full directions, go to the recipe card that’s at the bottom of the page. You can even print out the card by using the “print” button.

How to Make Cinnamon Pecan Ice Cream

I like to get everything ready before I begin. That way, you don’t have to stop the process to hunt for the ingredients.

First, pour the entire pint of cream into a large mixing bowl.

Using either a stand or hand-held mixer, beat the cream until it forms stiff peaks.

Whipping the cream with a hand mixer

Next, add the sweetened condensed milk and cinnamon.

If you’re adding vanilla, pour that in too. Stir until it is well mixed.

Sweetened condensed milk, cinnamon, and vanilla added to the whipped cream

Now add the pecans and gently fold them into the mixture.

I like the pecans in larger pieces, but if you like them smaller, that’s fine.

Remember that this is your recipe, so you can change things according to how you like it.

Pecans added to the ice cream mixture

Scoop the mixture into a freezer-safe container with a lid.

Put the lid on and freeze it for at least 6 hours—longer if possible.

I like to leave it in the freezer overnight. That allows it to get firm, just like the premium ice cream you buy at the store.

Plastic freezer container with a red lid

This ice cream is delicious when served with crunchy cookies, but it’s also good by itself.

I like it for either dessert or an afternoon snack … or at night when I’m watching TV.

In other words, it’s good any time you want a treat.

Clear bowl of ice cream on a table with a red bowl behind it

More Recipes

Another no-churn ice cream I like is this mint chocolate chip ice cream. That’s because mint and chocolate go together so well.

Sometimes I enjoy serving a side of cookies with frozen desserts. These brown sugar cookies give you a little extra crunch with this ice cream.

Red bowl with ice cream, a spoon, a red, gray, and white towel, and scattered pecan halves

If you want to feel less guilty about having such a rich dessert, start out by eating one of my favorite salads.

This tangy Greek olive and feta salad is wonderful. I also enjoy this protein packed chickpea salad.

Yield: 8 servings

No-Churn Cinnamon Pecan Ice Cream

Clear glass bowl of cinnamon pecan ice cream

It's easy to make this delicious no-churn cinnamon pecan ice cream.

Prep Time 15 minutes
Additional Time 6 hours
Total Time 6 hours 15 minutes


  • 1 pint of heavy whipping cream
  • 1 can of sweetened condensed milk
  • 2 tablespoons of cinnamon
  • 1/2 cup of chopped pecans
  • 1 teaspoon of vanilla extract (optional)


    1. Pour the pint of cream into a large mixing bowl. Beat it with an electric mixer until it forms stiff peaks.
    2. Stir the sweetened condensed milk, cinnamon, and vanilla extract into the whipped cream.
    3. Fold in the nuts.
    4. Pour the contents into a freezer-safe container. Cover it and put it in the freezer for at least 6 hours before serving.

Nutrition Information



Serving Size


Amount Per Serving Calories 272Total Fat 27gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 11gCholesterol 69mgSodium 22mgCarbohydrates 7gFiber 2gSugar 5gProtein 3g

The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

See this recipe shared at Weekend Potluck, Meal Plan Monday, Fiesta Friday, and Full Plate Thursday.

Please feel free to share!


Wednesday 15th of July 2020

I made the chocolate mint and it is delicious! Next time, I will use the mini chips because the big ones get so hard when frozen.


Wednesday 15th of July 2020

I'm so glad you enjoyed it! Yes, I think the mini chips will probably be easier to eat.


Sunday 28th of June 2020

Yummy, yummy. This ice cream looks delicious. Congratulations, you are being featured on Over The Moon Linky Party. Hugs, Bev


Sunday 28th of June 2020

Hi Bev! It is so delicious! And thank you so much for featuring this ice cream! I hope your readers enjoy it!


Wednesday 24th of June 2020

******************************************************** Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn ********************************************************

Miz Helen

Wednesday 24th of June 2020

Congratulations! Your post was featured this week on Full Plate Thursday,489. Thanks so much for sharing you talent with us and come back to see us soon! Miz Helen

Life Diet Health

Monday 15th of June 2020

Cinnamon and pecan oh wow, yes please! This sounds delicious - I will attempt a vegan version. Thanks for sharing at Fiesta Friday.


Monday 15th of June 2020

My grandkids loved this ice cream! I hope you're able to figure out a vegan version.

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