Creamy decadent oatmeal cinnamon ice cream stuffed with chocolate covered graham cracker pieces – a delicious way to blur the lines between breakfast and dessert!
Yayyyyyy it’s national ice cream month! I don’t understand, why are you not jumping up on your chair, shaking your boo-tay, and doing the moon walk right now? Maybe I didn’t make myself clear, I mumble sometimes so let’s try again . . . THERE IS AN ENTIRE MONTH DEDICATED TO THE CREAMY FROZEN WONDERFULNESS CALLED ICE CREAM! Okay, now I can see that you are exhibiting appropriate enthusiasm. Thank you.
It’s no secret that ice cream is my other lover. I eat ice cream all year long, even in the depths of winter when it’s 23 degrees outside and my lips turn blue, I just can’t help myself. But when the warmer months roll around, I’m basically a walking, talking, ice cream inhaling machine. Ice cream for breakfast? Not ashamed to admit I’ve done that a few or 11 hundred times.
My husband travels to Washington D.C. several times each year for work and we stay in Arlington Virginia, about a 30 minute metro ride away from downtown D.C. Down the street from where we stay is a little ma n’ pa ice cream shoppe called Larry’s. Now, I’ve never met Larry in person but I like to think we’re pals. I just call anyone and everyone behind the counter by the name of Larry and it seems to work pretty well. “Larry I would love a triple scoop with hot fudge on top, in a cone, with a cup – thanks!” The short gal with the pigtails always gives me a funny look but then is quick to oblige.
Larry makes some seriously good ice cream. The really tasty, hard and creamy homemade stuff. The kind of ice cream your grandma would make. I adore it. My favorite flavor to date is the Oatmeal Cinnamon ice cream. Oh m’ gash. Loooove it. It must be a thing out there because when I came home and raved about it, my sister in law claimed to have had the “most amazing” cinnamon oatmeal ice cream from a spot in Pentagon City. I say it must be a thing out there because I have yet to find it on a menu anywhere I’ve been in the West side of the country.
The only problem is that Larry’s shoppe is a bazillion miles away and unfortunately, he doesn’t deliver. Weird. But I’ve had a craving for some oatmeal cinnamon ice cream and finally decided I couldn’t wait until out next east coast trip to have it. Now, I’m not saying this ice cream tastes exactly like Larry’s, cause no one can imitate the master’s mad ice cream making skills. What I am saying is that this ice cream is freaking delicious and you really need to make it right this instant. Just mix it up, freeze it, and stuff a big waffle cone full of the stuff.
And then cram more chocolate covered graham crackers in there cause really, can one have too many chocolate covered anything?
I know, oatmeal in your ice cream? Sounds a little strange, but believe me, it works. Ohhhh does it work. My husband hates oatmeal and he loves this ice cream. And if you’re considering following my example and trying out ice cream at 7am, this recipe is probably a good place to start since the oatmeal sort of bridges that gap nicely between breakfast and dessert.
- 2 cups half & half or whole milk, divided
- ½ cup old fashioned oats
- 2 teaspoons cinnamon, divided
- 6 graham crackers, halved into squares (12 squares)
- ½ 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 ½ 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, or for a more firm ice cream transfer to a shallow container, cover and freeze 2 hours or overnight.