Chocolate Cinnamon Caramel Ice Cream with White and Dark Chocolate Chips

Name: Chocolate Cinnamon Caramel Ice Cream with White and Dark Chocolate Chips
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT12H30M0.000S
Yield: 6 pints
Cuisine: american
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

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Level: Intermediate
Total: 12 hr 30 min

Prep: 20 min
Inactive: 12 hr 10 min

Yield: 6 pints

Level: Intermediate
Total: 12 hr 30 min

Prep: 20 min
Inactive: 12 hr 10 min

Yield: 6 pints

Ingredients

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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.
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.

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.