Chocolate Cinnamon Caramel Ice Cream with White and Dark Chocolate Chips

Total Time:
12 hr 30 min
Prep:
20 min
Inactive:
12 hr 10 min

Yield:
6 pints
Level:
Intermediate

Ingredients
  • 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
Directions
  • 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.


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