Double Chocolate Cinnamon Ice Cream Recipe

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Double Chocolate Cinnamon Ice Cream Recipe

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I often serve several flavors of homemade ice cream when we have guests in the summer—this one is always the favorite.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + Process: 20 min./batch + freezing
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + Process: 20 min./batch + freezing

Ingredients

  • 2 cups whipping cream
  • 2 cups light cream
  • 1 cup sugar
  • 1-1/2 teaspoons vanilla extract
  • Pinch salt
  • 1/2 cup chocolate syrup
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup miniature chocolate chips, optional

Directions

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.
Originally published as Double Chocolate Cinnamon Ice Cream in Sweet and Scrumptious Chocolate 1994, p46

Nutritional Facts

1/2 cup: 218 calories, 14g fat (9g saturated fat), 56mg cholesterol, 40mg sodium, 20g carbohydrate (19g sugars, 0 fiber), 2g protein.

  • 2 cups whipping cream
  • 2 cups light cream
  • 1 cup sugar
  • 1-1/2 teaspoons vanilla extract
  • Pinch salt
  • 1/2 cup chocolate syrup
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup miniature chocolate chips, optional
  1. 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.
Originally published as Double Chocolate Cinnamon Ice Cream in Sweet and Scrumptious Chocolate 1994, p46

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