Happy National Eat Ice Cream for Breakfast Day!

Did you know that Saturday, February 7th is National Eat Ice Cream for breakfast day? We, parents, are going to be so cool when we tell our children that they can ice cream for breakfast!

Here are two tasty recipes incorporating ice cream and some of your favorite breakfast cereals to help you celebrate the holiday!

Traditional 'New England' Grape Nuts Ice Cream

1/2 cup Grape-Nuts Cereal
1 pt. (2 cups) frozen vanilla low-fat yogurt, softened

Mix cereal and yogurt in freezer proof bowl; cover.
Freeze until firm.
Store leftovers in freezer.

Serve in ice cream cones or waffle bowls for an extra special treat.
As an added bonus, Grape-Nuts Cereal adds great flavor, crunch and an excellent source of iron to this frozen yogurt treat.

This next one is a little more involved, but they look oh, so good!

Cocoa Pebbles Chocolate Toffee Ice Cream Sandwiches

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup Cocoa Pebbles cereal
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla
3/4 teaspoon sea salt

Filling and Garnish:
3/4 cup toffee bits
3/4 cup Cocoa Pebbles Cereal
6 cups (1 1/2 pints) salted caramel ice cream

Preheat oven to 350 degrees F.
In a food processor, grind cereal into a fine powder.
In a medium bowl, combine flour, cocoa powder, ground cereal, cream of tartar, baking soda, and salt.
In a large bowl, using an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes.
Scrape down side of bowl.
Add eggs and vanilla and beat to combine.

With mixer on low, gradually add flour mixture and beat until combined.
*Chill dough for 1-2 hours.
Divide dough and roll into 48 1-inch balls. Place on parchment-lined baking sheets, about 2 inches apart.
Press down lightly with a glass and sprinkle with sea salt.
Bake until cookies are set about 8-10 minutes. Transfer cookies to racks to cool completely.

When ready to prepare the sandwiches, combine the toffee bits and 3/4 cup cereal in a small bowl. Scoop 1/4 cup of ice cream and spread on the underside of one side of the cookies. Top with another cookie and roll the edges in toffee-cereal mixture. Continue with remaining cookies, placing each completed ice cream sandwich in the freezer immediately. Freeze ice cream sandwiches for at least 2 hours until firm

Disclosure: I was given product in exchange for this post.

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