Mexican Hot Chocolate Ice Cream

• 1 (17 1/2 ounce) can sweetened condensed milk
• 2 tablespoons vanilla extract
• 2 tablespoons Kahlua
• 23 cup chocolate syrup
• 2 cups whipping cream, whipped (DO NOT use non-dairy whipped topping)
• 1 tablespoon cinnamon

1. Combine condensed milk and vanilla.
2. Add chocolate syrup and Kahlua.
3. Fold in whipped cream.
4. Sprinkle with cinnamon.
5. Pour into 9x5" (2 L) loaf pan or other container; cover.
6. Freeze 6 hours or until firm.

condensed milk, vanilla, kahlua, chocolate syrup, whipping cream, cinnamon

Taken from www.food.com/recipe/mexican-hot-chocolate-ice-cream-370189 (may not work)