Chocolate cinnamon ice cream with crispy wafers

The recipe for the homemade chocolate-cinnamon ice cream with crispy wafers and whipped cream topping was created in cooperation with the Bloggerin Madame Dessert.

Don’t you think it’s always the perfect time for a scoop of ice cream? Especially when it’s so temptingly creamy in a wafer-thin crispy cone and comes with melt-in-the-mouth chocolate shavings on top! So reserve a page in your recipe collection, because this delicious chocolate-cinnamon ice cream has definitely earned a place there! And best of all, you don’t even need an ice cream maker.

Ingredients for approx. 8 scoops of chocolate-cinnamon ice cream

  • 200 ml whole milk (3.5% fat)
  • 200 g cream (32% fat)
  • 85 g sugar
  • ½ tsp vanilla extract
  • 1 small pinch of sea salt
  • 30 g BeckCocoa SINNERMAN forte


  • 1 handful of dark chocolate shavings
  • freshly whipped vanilla cream (cream, vanilla sugar)

It is best to prepare the mixture for your homemade ice cream a day in advance. After boiling, it must first cool completely and then, of course, freeze. For the basic ice cream mixture, put the milk, cream, sugar, vanilla extract and a pinch of sea salt in a small saucepan. Heat the mixture until the sugar has completely dissolved. Now add the cocoa to the warm cream and milk mixture. Take the saucepan off the heat, let the ice cream base cool and then put it in the fridge.

If you are one of the lucky ice cream machine owners, you can now put the well cooled mixture into your ice cream machine and prepare the ice cream according to the instructions. But the recipe is also a creamy treat without an ice cream maker. All you need is a little time and a stirring spoon.

Pour the mixture into a freezer-safe container with a lid and put it in the freezer for about 30 to 40 minutes. If you like, you can sprinkle a handful of melt-in-the-mouth chocolate shavings over the mixture. Then stir the mixture thoroughly and repeat this step every half hour for the next 2 to 3 hours. Depending on how cool your mixture was at the beginning, this process may take longer or shorter.

By stirring constantly and thus stirring air into the mixture, you prevent large, sharp-edged ice crystals from forming and your ice cream becomes wonderfully creamy.

Text and picture: Madame Dessert.