Total Time
3 Hours 10 Mins
Yield
Serves 16 (makes 8 cups) (serving size: 1/2 cup)

Don't even think about indulging in a scoop of Cinnamon Ice Cream without a silce of decadent Mexican Chocolate Cake to complement.

How to Make It

Step 1

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.

Step 2

Make ahead: Up to 1 week, frozen airtight.

Step 3

Note: Nutritional analysis is per serving.

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