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.

Yield: Serves 16 (makes 8 cups) (serving size: 1/2 cup)
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 3 Hours, 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 317
  • Calories from fat: 60%
  • Protein: 5.9g
  • Fat: 21g
  • Saturated fat: 13g
  • Carbohydrate: 25g
  • Fiber: 0.2g
  • Sodium: 82mg
  • Cholesterol: 140mg

Ingredients

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

Preparation

  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.
  2. Make ahead: Up to 1 week, frozen airtight.
  3. Note: Nutritional analysis is per serving.
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