Chocolate Cinnamon Ice Cream

This adventure in ice cream came about as a lack of pantry goods. Since we were going away for the weekend, I wanted to use up our dairy items before they went bad. (Naturally, MAKE MORE ICE CREAM!)

Chocolate-Cinnamon-Ice-Cream2

I’ve yet to make a simple chocolate ice cream, but upon getting out the cocoa powder I realized I didn’t have enough. Instead I decided to add a heaping spoonful of cinnamon. The result was a deliciously light-flavored chocolate ice cream – the effect was a Wendy’s frosty with a twist.

Ingredients:

  • 1/2 cup cocoa powder
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 heaping tablespoon cinnamon (or to taste)
  • 2 cup whole milk
  • 3 cups heavy cream

Recipe: (based on this Simple Chocolate Ice Cream recipe from Cuisinart)

  1. Mix all dry ingredients in a bowl.
  2. Add milk. Use a metal whisk to whisk well until all dry ingredients well-blended and foamy. Otherwise cocoa powder will clump.
  3. Add cream and stir enough until blended.
  4. Add mixture to your ice cream maker and churn.
  5. Enjoy!

Chocolate-Cinnamon-Ice-Cream

 

Okay, okay! I promise that’s the last of the dessert posts. For now….

What’s your favorite fall dessert? I’ve got to get ready for the next round!

 

Pssssttt. I’ve been going through a number of web development updates and changes here on DesignLively. Sorry if things are looking a little wonky! My latest conundrum is that the Pinterest Toolbar Button isn’t picking up any of my images. If you’d like to pin an image you see here on DesignLively, use the “PinIt” button that appears when you hover over the image. I’m hoping I will resolve this problem soon. Thanks for your patience!

Ingredients

1 cup unsweetened cocoa powder (Dutch process preferred)
2/3 cup granulated sugar
1/2 cup firmly packed brown sugar
1-1/2 cups whole milk
3-1/4 cups heavy cream
1 tablespoon pure vanilla extract

– See more at: http://www.cuisinart.com/recipes/desserts/97.html#sthash.OdAbJpEX.dpuf

Ingredients

1 cup unsweetened cocoa powder (Dutch process preferred)
2/3 cup granulated sugar
1/2 cup firmly packed brown sugar
1-1/2 cups whole milk
3-1/4 cups heavy cream
1 tablespoon pure vanilla extract

Instructions

Place the cocoa and sugars in a medium bowl; stir to combine. Add the whole milk and use a hand mixer on low speed or whisk to combine until the cocoa and sugars are dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. If not freezing immediately, cover and refrigerate until ready to use.
Turn machine on; pour mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

– See more at: http://www.cuisinart.com/recipes/desserts/97.html#sthash.OdAbJpEX.dpuf

Ingredients

1 cup unsweetened cocoa powder (Dutch process preferred)
2/3 cup granulated sugar
1/2 cup firmly packed brown sugar
1-1/2 cups whole milk
3-1/4 cups heavy cream
1 tablespoon pure vanilla extract

Instructions

Place the cocoa and sugars in a medium bowl; stir to combine. Add the whole milk and use a hand mixer on low speed or whisk to combine until the cocoa and sugars are dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. If not freezing immediately, cover and refrigerate until ready to use.
Turn machine on; pour mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

– See more at: http://www.cuisinart.com/recipes/desserts/97.html#sthash.OdAbJpEX.dpuf

Ingredients

1 cup unsweetened cocoa powder (Dutch process preferred)
2/3 cup granulated sugar
1/2 cup firmly packed brown sugar
1-1/2 cups whole milk
3-1/4 cups heavy cream
1 tablespoon pure vanilla extract

Instructions

Place the cocoa and sugars in a medium bowl; stir to combine. Add the whole milk and use a hand mixer on low speed or whisk to combine until the cocoa and sugars are dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. If not freezing immediately, cover and refrigerate until ready to use.
Turn machine on; pour mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

– See more at: http://www.cuisinart.com/recipes/desserts/97.html#sthash.OdAbJpEX.dpuf

Ingredients

1 cup unsweetened cocoa powder (Dutch process preferred)
2/3 cup granulated sugar
1/2 cup firmly packed brown sugar
1-1/2 cups whole milk
3-1/4 cups heavy cream
1 tablespoon pure vanilla extract

Instructions

Place the cocoa and sugars in a medium bowl; stir to combine. Add the whole milk and use a hand mixer on low speed or whisk to combine until the cocoa and sugars are dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. If not freezing immediately, cover and refrigerate until ready to use.
Turn machine on; pour mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

– See more at: http://www.cuisinart.com/recipes/desserts/97.html#sthash.OdAbJpEX.dpuf

 

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