Recipe courtesy of Ben and Jerry's
Chocolate Cinnamon Caramel Ice Cream with White and Dark Chocolate Chips
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- Level: Intermediate
- Total: 12 hr 30 min
- Prep: 20 min
- Inactive: 12 hr 10 min
- Yield: 6 pints
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Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 302
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 29 g
- Protein
- 4 g
- Cholesterol
- 30 mg
- Sodium
- 135 mg
- Level: Intermediate
- Total: 12 hr 30 min
- Prep: 20 min
- Inactive: 12 hr 10 min
- Yield: 6 pints
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 302
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 29 g
- Protein
- 4 g
- Cholesterol
- 30 mg
- Sodium
- 135 mg
Ingredients
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.
