Cinnamon ripple ice cream
- October 2018
- Serves 8 with leftovers
- Hands-on time 25 min, plus freezing (see make ahead)
”This recipe uses Giovanna’s mum’s classic, foolproof ice cream base with a dark cinnamon sauce rippled through it. It’s heaven.” – Three Girls Cook
- Gluten-free recipes
- 27.6g (13.6g saturated)
- 8.2g (8.2g sugars)
Per 50g scoop
If you prefer, buy a good quality ready-made vanilla ice cream, soften for 15 minutes, then stir the cinnamon ripple sauce through it and refreeze.
If you don’t have an ice cream machine, start the recipe the day before serving. The ice cream will keep in the freezer in an airtight container, tightly wrapped in cling film, for up to 1 month.
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