2 tablespoons butter
1 cup brown sugar
1 teaspoon cinnamon
1 ounce vanilla extract
2 eggs
1 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups brown sugar
1/4 teaspoon orange zest
8 white chocolate ice cream toppings
Melt butter in a large bowl. Mix well brown sugar and cinnamon. Stir in vanilla and eggs.
Combine brown sugar, cinnamon, and vanilla in small bowl; beat mixture into butter mixture. Pour into greased or parchment lined 12- or 9-inch-round baking dishes. Top each piece of ice cream with 1/4 cup brown sugar/cinnamon mixture, then roll until smoothly coated. Place in prepared individual serving dishes. Chill in refrigerator for 1 hour or until set.
Remove ice cream from refrigerator. Spoon caramel brown sugar swirl on ice cream; refrigerate ice cream or refrigerate with syrup. Refrigerate 20 minutes or until desired consistency.