Ingredients
1 package Eggo Cinnamon Toast Minis
1 carton Breyer's All Natural Vanilla Ice Cream
7 ounces dark chocolate
1/2 teaspoon ground cinnamon
Directions
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Put the dark chocolate in a metal (or other heatproof) bowl, and set it over a saucepan of barely simmering water. (Do not allow the bottom of the bowl to touch the water.) Stir occasionally until the chocolate is melted and smooth.
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While chocolate is melting, assemble ice cream sandwiches. Break each piece of frozen cinnamon toast into 4 mini toasts. Add one heaping tablespoon scoop of ice cream to a toast and top with another piece of toast. Press together and smooth sides with spoon.
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Place on a baking sheet lined with parchment paper and keep in freezer.
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When chocolate is melted, quickly stir in 1/2 teaspoon of ground cinnamon. Dip each assembled cinnamon toast sandwich into the chocolate.
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Return to parchment lined pan and keep in freezer until hardened, about 20 minutes. Keep frozen until ready to eat.
Recipe and photo via Allison Ruth from Some the Wiser
