Cinnamon Graham Cracker Ice Cream

By MJH

Ingredients

• 13/4 Cups heavy cream
• 12 oz. nonfat plain Greek yogurt
• 1 tsp. PURE VANILLA EXTRACT
• 4 TB. honey
• 4 TB. maple syrup
• 3/4 tsp. CINNAMON
• 2 large rectangular graham crackers, broken into pieces
• 2 1.4-oz. bars chocolate-covered toffee, broken into small bits

Preparation

Step 1

Beat the heavy cream in a large bowl until thick (2-3 minutes).
Fold in the yogurt, VANILLA, honey, maple syrup and CINNAMON.
Pour into your ice cream maker.
Add the remaining ingredients a couple of minutes before the ice cream is fully thickened.
Pour into a 11/2-quart freezer-safe bowl with a lid and chill until hardened.

If you don't have an ice cream maker, you can put the original mixture into the freezer-safe bowl and freeze for 2 hours.
Then, stir the mixture and add the graham cracker and toffee bits. Continue to stir it every 2 hours, for up to 6 hours.
Then, chill until hardened.