Recipe courtesy of Ben and Jerry's
Chocolate Cinnamon Caramel Ice Cream with White and Dark Chocolate Chips
- Level: Intermediate
- Yield: 6 pints
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 806
- Total Fat
- 37
- Saturated Fat
- 22
- Carbohydrates
- 120
- Dietary Fiber
- 5
- Sugar
- 79
- Protein
- 11
- Cholesterol
- 80
- Sodium
- 361
- Total: 12 hr 30 min
- Prep: 20 min
- Inactive: 12 hr 10 min
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.
- 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.