I love cinnamon rolls – the Starbucks cinnamon swirl is a total addiction and the fact I work for the company that bakes it makes it worse! In my view, the guys at Fabrique Bakery do the best cinnamon rolls in London and I recently purchased a load there. With a couple left over, couldn’t let them go to waste so killed two birds with one stone and made an ice cream for Christmas. It’s full of that Christmas aroma of cinnamon and ginger, delicious and so easy to do with no churning.
You will need:
- 2 tubs of double cream (large 600ml size)
- 2 cinnamon rolls, Starbucks ones are the best if you don’t have the luxury of Fabrique on your doorstep. Don’t use Belgian buns from the supermarket.
- 1 teaspoon vanilla essence
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 large tin of Carnation evaporated milk
Dice the cinnamon rolls into very small chunks.
In a large mixing bowl, pour the cream and milk, add the vanilla and spices. Whisk with an electric whisk until the cream is whipped but not fluffly. You want a really thick, semi-stiff cream like clotted cream. It does take a while and if you have an electric mixer like a Kenwood or KitchenAid it’s best to use that.
Add the diced cinnamon rolls and stir so it’s well combined.
Pour into a lidded container suitable for freezing (you can use a 2 litre ice cream tub if it has been well washed) and pop in the freezer.
Really simple and super yummy!