Ingredients

• 10 cups chocolate ice cream base*
• 1 teaspoon cinnamon, or more if stronger flavor is desired
• 4.25 ounces semisweet chocolate chips
• 4.25 ounces white chocolate chips
• 10 1/2 ounces caramel sauce

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Instructions

1. Put the ice cream base in a 1-gallon container. Add the cinnamon. Freeze until firm and the mixture has formed a peak, about 10 minutes.
2. Fold in both of the chips, and then swirl in the caramel sauce. Freeze thoroughly before serving, approximately 12 hours.
3. You can swirl the 2 ice cream flavors together (Blueberry Buttermilk Cheesecake and Chocolate Cinnamon Caramel) if you keep 1 flavor semi-soft while the other is being prepared.