A super-easy addition to the table. This recipe goes with Mexican Chocolate Cakes.
Sunset NOVEMBER 2010
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.
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