Susan's StoryThis rich and creamy chocolate ice cream has a hint of Vietnamese Cinnamon and a dash of cayenne to give it an unexpected "kick". The addition on mini chocolate chips gives it that added burst of chocolate flavor.
5.9 ounce box instant chocolate pudding
unsweetened cocoa powder
half and half
mini chocolate chips
1In a large bowl, combine the pudding mix, cocoa, sugar, cinnamon and cayenne. Mix well and then add the half & half, heavy cream, milk and vanilla. Mix well with a wire whick. Mixture will be slightly thick.
2Using your ice cream freezer, follow manufacturer's directions and freeze mixture until thick. About two minutes before ice cream is done, add the mini chocolate chips.(Please note: depending on size of the cream can in your ice cream freezer, you may have left over ice cream "batter". If so, refrigerate and freeze later.)
About this Recipe
Susan Bickta souxie - Aug 6, 2012
I shared a photo of this recipe.
Lori McLain lmclain - Aug 6, 2012
Wow ! This sounds excitingly fantastic !
Straw's Kitchen GrandsBest - Aug 6, 2012
I keep both Saigon and Vietnamese cinnamon in my spice pantry all the time.
I get "Spice Islands Ground Saigon Cinnamon", made from Vietnam’s famous cassia trees, which translates into a richer, sweeter cinnamon with red-hot-candy-like flavor.
Ground Saigon Cinnamon also will enhance the Southern Peach Cobbler, which is even more decadent when served with a scoop of ice cream or topped with whipped cream or a splash of half-and-half.
Spice Islands Saigon Cinnamon in a kitchen-friendly bottle, available exclusively at Sam's Club.....which is not true anymore. I usually buy mine at TJ MAXX stores.