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Cinnamon Chocolate Chip Ice Cream

 Cinnamon Chocolate Chip Ice Cream
I was first served this creamy, soft-set ice cream at a friend's house. A hint of cinnamon is the secret ingredient.—Gloria Heidner, Elk River, Minnesota
16 ServingsPrep: 15 min. Process: 20 min./batch + freezing


  • 2 cups heavy whipping cream
  • 2 cups half-and-half cream
  • 1 cup sugar
  • 1/2 cup chocolate syrup
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1/4 teaspoon ground cinnamon
  • Pinch salt
  • 1/2 cup miniature semisweet chocolate chips
  • Additional miniature semisweet chocolate chips


  • In a large bowl, combine the first seven ingredients; stir until the
  • sugar is dissolved. Fill cylinder of ice cream freezer two-thirds
  • full; freeze according to manufacturer's directions. Stir in
  • chocolate chips.
  • Refrigerate remaining mixture until ready to freeze. Allow to ripen
  • in ice cream freezer of firm up in your refrigerator freezer 2-4
  • hours before serving. Sprinkle with additional chips. Yield: about 2
  • quarts.
Nutritional Facts: 1 serving (1/2 cup) equals 243 calories,

2 of 2

Cinnamon Chocolate Chip Ice Cream (continued)

Nutritional Facts: 16 g fat (10 g saturated fat), 56 mg cholesterol, 41 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.