Creamy decadent oatmeal cinnamon ice cream stuffed with chocolate covered graham cracker pieces – a delicious way to blur the lines between breakfast and dessert!
2 cups half & half or whole milk, divided
1/2 cup old fashioned oats
2 teaspoons cinnamon, divided
6 graham crackers, halved into squares (12 squares)
1/2 cup milk chocolate chips
2 cups heavy cream
1 cup sugar
2 teaspoons vanilla
In a medium sauce pan bring 1 cup of half and half (or whole milk), oats and 1 teaspoon cinnamon to a boil, then reduce to a simmer and allow to cook 10 minutes. Transfer to heat safe container, cover and chill for 1 hour.
Place chocolate chips in a microwave-safe container and microwave on half-power for about 2 minutes. Stir until melted. If necessary, return to microwave for another 20 seconds then stir again. Dip graham crackers in chocolate, then place on a baking sheet and freeze until chocolate is hard.
Break or chop chocolate dipped graham crackers into 1/2 inch pieces. Whisk together heavy cream, sugar, vanilla, remaining 1 cup half and half, remaining 1 teaspoon cinnamon, and oatmeal mixture. Freeze according to your ice cream maker’s instructions. Serve immediately.*