This recipe for Cider Donut Ice Cream is a dangerously delicious, no-churn dessert that captures the flavors of fall and is studded with cider donut pieces.
No-churn ice cream is incredibly easy to make. All you need is heavy cream and sweetened condensed milk. Whip the cream, fold in the condensed milk and your chosen flavorings, transfer the mixture to a loaf pan or similar container, cover, and freeze until set. The result is a creamy texture very similar to churned ice cream without the need for an ice cream machine.
This version highlights autumn flavors by folding in fresh cider donuts. If cider donuts aren’t available where you live, a plain cake donut tossed with cinnamon, sugar and a bit of freshly grated nutmeg makes a fine substitute.
Ingredients that Matter
This recipe uses just a few ingredients, each important for the final texture and taste. Gather the following:
- Heavy cream – the fat in heavy cream lets you whip it to a stable, airy base that freezes to a smooth texture.
- Sweetened condensed milk – provides sweetness and prevents the mixture from freezing into a hard block.
- Cider donuts – tear into bite-size pieces and fold into the base. If you can’t find cider donuts, use plain cake donuts and toss them with cinnamon, sugar, and nutmeg.
- Vanilla – a splash brightens the flavors.
- Cinnamon – reinforces the classic cider donut spice profile.
- Nutmeg – freshly grated nutmeg gives the best, warm aroma.
See the recipe card below for exact quantities.
Instructions
This no-churn ice cream comes together quickly. The steps are straightforward and the technique is forgiving.
Add heavy cream, vanilla, cinnamon, and nutmeg to a stand mixer fitted with the whisk attachment, or to a medium bowl if using a hand mixer. Whisk until the cream is light, fluffy and just shy of stiff peaks, about 3 minutes.
With the mixer running, drizzle in the sweetened condensed milk and continue whisking until the mixture is light and fluffy, another 2–3 minutes.
Tear cider donuts into bite-size pieces and gently fold them into the ice cream base so they stay tender and disperse evenly.
Transfer the mixture to a loaf pan (or other freezer-safe container), cover tightly with plastic wrap, and freeze until firm — at least 3 hours, but preferably overnight.
Tip: The ice cream should be scoopable straight from the freezer. For a slightly softer scoop, let it sit at room temperature for about 5 minutes before serving.
Substitutions
While this recipe relies on dairy, you can make a few adaptations:
- Gluten-free – use gluten-free donuts to make the recipe gluten-free.
- Boost the apple flavor – fold in about ½ cup of caramelized apples before freezing or serve the ice cream topped with caramelized apples for extra apple depth.
- Add crunch – fold in chopped pecans or walnuts for texture.
No-Churn Ice Cream Simplicity
The beauty of no-churn ice cream is its simplicity. Whipping the heavy cream incorporates air and creates a light, fluffy base. Sweetened condensed milk sweetens and keeps the mixture from freezing into an icy block. Combined, they produce a creamy texture similar to churned ice cream without specialized equipment.
Equipment
You can whisk this by hand, but a stand mixer or electric hand mixer makes the process much easier and faster. A loaf pan or similar shallow container is ideal for freezing.
Storage
Store leftover ice cream in an airtight container in the freezer for up to 1 month. I like to transfer it from the loaf pan to a sealable container to prevent freezer burn and keep it fresh.
Top tip
For best texture, freeze overnight. If you need it sooner, the ice cream will be firm after about 3–4 hours.
FAQ
No-churn ice cream is typically made by whipping heavy cream to form whipped cream, then folding in sweetened condensed milk and any flavorings or mix-ins.
The whipped cream traps air and lightness while the condensed milk adds sweetness and prevents the mixture from freezing solid, resulting in a creamy frozen dessert without churning.
More Desserts
Try other dessert ideas if you want to explore more treats.
Dinner Ideas
If you need dinner inspiration, consider roasted chicken, braised sliders, or a flavorful braised roast.
Recipe
Cider Donut Ice Cream (No-Churn)
- Author: Adam Dolge
- Total Time: 4 hours
- Yield: 5 cups
Description
This Cider Donut Ice Cream is an easy no-churn recipe that delivers fall spice and tender donut pieces in a creamy frozen treat.
Ingredients
- 1 pt heavy cream
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- 1 (14 oz.) can sweetened condensed milk
- 3 cider donuts
Instructions
- Add the heavy cream to the bowl of a stand mixer fitted with a whisk attachment (or use a medium bowl and an electric hand mixer). Whisk until slightly light and frothy, about 1 minute. Add vanilla, cinnamon and nutmeg and continue whisking until the mixture is light, airy and nearly holds stiff peaks.
- With the mixer running, pour in the sweetened condensed milk and whisk until the mixture is light and fluffy, about 2–3 minutes. Tear the cider donuts into bite-size pieces and fold them into the base.
- Transfer the mixture to a loaf pan or freezer-safe container, cover tightly, and freeze for at least 3 hours or preferably overnight. Serve straight from the freezer or let sit 5 minutes at room temperature for a softer scoop.
Notes
- Store leftovers in an airtight container in the freezer for up to 1 month.
- Use gluten-free donuts to make this gluten-free.
- If cider donuts aren’t available, plain cake donuts tossed with sugar, cinnamon and nutmeg work well.
- Serve with caramelized apples for extra apple flavor.
- Prep Time: 10 min.
- Cook Time: 0 min.
- Category: Dessert
- Method: Mixing
- Cuisine: American