Cocoa and Caramel Ice Cream

Stay cool this Summer with Watkins Products, here’s a recipe to help you do just that…

Cocoa and Caramel Ice Cream RecipeCocoa and Caramel Ice Cream made with
Watkins Cocoa, Caramel, and Vanilla Extracts!


1 can (14 oz/400 g) sweetened condensed milk

1/3 cup/80 mL baking cocoa

2 cups/500 mL heavy whipping cream

1 cup/250 mL half-and-half

1 tbsp/15 mL Watkins Original Gourmet Baking Vanilla

1/2 – 1 teaspoon Watkins Caramel Extract

Sprinkle of Watkins Cinnamon

In medium saucepan, stir together sweetened condensed milk and cocoa. Cook over low heat, stirring constantly, until mixture is smooth and slightly thickened, about 10 minutes. Remove from heat; cool slightly. Gradually add whipping cream, half-and-half, vanilla, and caramel extract, beating with whisk until well-blended; refrigerate until cold. Place in ice cream freezer container and freeze according to manufacturer’s instructions. Serve topped with a sprinkle of Watkins Cinnamon.

Makes: 1-1/2 quarts/litres (18 servings)

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