Chocolate Cinnamon Caramel Ice Cream with White and Dark Chocolate Chips
- 10 cups chocolate ice cream base*
- 1 teaspoon cinnamon, or more if stronger flavor is desired
- 4 .25 ounces semisweet chocolate chips
- 4 .25 ounces white chocolate chips
- 10 1/2 ounces caramel sauce
Put the ice cream base in a 1-gallon container. Add the cinnamon. Freeze until firm and the mixture has formed a peak, about 10 minutes.
Fold in both of the chips, and then swirl in the caramel sauce. Freeze thoroughly before serving, approximately 12 hours.
*Cook's Note: This recipe assumes you are using a pre-made ice cream base. You may use softened chocolate ice cream, fold all the remaining ingredients into the softened ice cream at once and then freeze until hardened.
You can swirl the 2 ice cream flavors together (Blueberry Buttermilk Cheesecake and Chocolate Cinnamon Caramel) if you keep 1 flavor semi-soft while the other is being prepared.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Ben and Jerry's