Cinnamon ripple ice cream
- Published: 19 Dec 18
- Updated: 18 Mar 24
This heavenly recipe uses a classic, foolproof vanilla ice cream base with a dark cinnamon sauce rippled through it. Try it with fig tarte tatin
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Serves 8 with leftovers -
Hands-on time 25 min, plus freezing (see make ahead)
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Recipe from October 2018 Issue
Nutrition
Nutrition: per serving
Per 50g scoop
- Calories
- 242kcals
- Fat
- 27.6g (13.6g saturated)
- Protein
- 1.3g
- Carbohydrates
- 8.2g (8.2g sugars)
- Fibre
- 0.2g
- Salt
- 0.1g
delicious. tips
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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