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Double Chocolate Cinnamon Ice Cream

 Double Chocolate Cinnamon Ice Cream
I often serve several flavors of homemade ice cream when we have guests in the summer—this one is always the favorite.
16 ServingsPrep: 15 min. + Process: 20 min./batch + freezing


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


  • In a large bowl, stir together first seven ingredients. Place in the
  • cylinder of an ice cream maker and freeze according to
  • manufacturer's instructions.
  • When freezing process is complete, stir in chocolate chips if
  • desired. Serve immediately or freeze. Yield: about 2 quarts.
Nutritional Facts: 1 serving (1/2 cup) equals 218 calories, 14 g fat (9 g saturated fat), 56 mg cholesterol, 40 mg sodium, 20 g carbohydrate, trace fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Double Chocolate Cinnamon Ice Cream (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.