Cinnamon Ice Cream

Don't even think about indulging in a scoop of Cinnamon Ice Cream without a silce of decadent Mexican Chocolate Cake to complement.
Serves 16 (makes 8 cups) (serving size: 1/2 cup)


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5 containers (14 oz. each) top-quality vanilla bean ice cream such as Häagen-Daz
2 teaspoons cinnamon


Total: 3 Hours, 10 Minutes

Slightly soften ice cream at room temperature, about 5 minutes. Empty containers into a large bowl, add cinnamon, and stir until blended. Refreeze, covered, until firm enough to scoop, at least 3 hours.

Make ahead: Up to 1 week, frozen airtight.

Note: Nutritional analysis is per serving.

Created date

October 2010

Nutritional Information

Calories 317
Caloriesfromfat 60 %
Protein 5.9 g
Fat 21 g
Satfat 13 g
Carbohydrate 25 g
Fiber 0.2 g
Sodium 82 mg
Cholesterol 140 mg