Cereal milk ice cream starts with cereal that is soaked in milk, leaving behind traces of delicious cereal flavor once it is strained out. The idea comes from the fact that the milk left after you eat cereal – particularly a sugary, flavorful cereal – is delicious on its own. I’ve made cereal milk ice cream with great results using a chocolate cereal. This time around, I turned to another favorite cereal flavor of mine: Cinnamon Toast Crunch. I love cinnamon sugar on actual toast, so it is no surprise that this sweet cereal is right up my alley.
I decided to turn my cereal milk into a no churn ice cream. Most no churn ice creams start with sweetened condensed milk, which provides a sweet, easy base for the ice cream, and have whipped cream folded in to lighten it up and give it a churned ice cream texture. Instead of sweetened condensed milk, I cooked up a base using cereal-infused milk, sugar and a touch of cornstarch to thicken it up slightly. Cooking and cooling this mixture does add a little bit of extra prep time to your ice cream, but then you simply fold in some whipped cream and freeze, so there is still no need for an ice cream maker!
The finished ice cream definitely tastes like cereal milk, with just the right hint of cinnamon and sugar. Although quite a bit of sugar went into the base, the finished ice cream is not overly sweet. I stirred in some crushed Cinnamon Toast Crunch while the ice cream was freezing, which added some great texture and a little extra flavor to the mix, but you can save a step by generously sprinkling it on top before serving. The ice cream will keep well in the freezer in an airtight container for quite a while after it is made, but this recipe doesn’t make a huge batch, so you’ll probably get through it quite fast once you’re ready to eat.
Disclosure: This post was supported by General Mills as a part of their National Cereal Day celebration. As someone who loves cereal just as much as she did when she was a kid, I couldn’t resist supporting #nationalcerealday here, too.
Cinnamon Toast Crunch Cereal Milk Ice Cream
1 1/4 cups whole milk
1 heaping cup Cinnamon Toast Crunch cereal
2/3 cup sugar
1 tbsp milk + 1 tbsp cornstarch
2 cups heavy cream
1/2 cup crushed Cinnamon Toast Crunch (optional)
Combine whole milk and Cinnamon Toast Crunch cereal in a medium sized bowl. Stir to combine and let sit for 30 minutes. Strain out the soggy cereal and transfer the milk to a saucepan. Add in sugar and bring to a simmer, stirring until the sugar dissolves.
In a small bowl, whisk together 1 tbsp milk and 1 tbsp cornstarch. Pour into cereal milk mixture while it is simmering and cook until slightly thickened, about 1-2 minutes. Remove from heat and chill (an ice bath will cool it very fast, otherwise the mixture can be refrigerated).
Beat heavy cream to stiff peaks. Add in cooled cereal milk mixture and fold together until the two are completely combined.
Pour mixture into a freezer-safe dish or loaf pan and freeze for 30 minutes. Add in crushed Cinnamon Toast Crunch and stir until fairly well distributed. Freeze until firm, at least 2 more hours.