Chocolate Cinnamon Caramel Ice Cream with White and Dark Chocolate Chips
- Total:
- 12 hr 30 min
- Prep:
- 20 min
- Inactive:
- 12 hr 10 min
- Yield:
- 6 pints
- Level:
- Intermediate
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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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