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Cereal Milk Ice Cream

Helen T. Patterson
Cereal Milk Ice Cream is a creamy, nostalgic dessert that captures the sweet and comforting flavor of cereal milk in a frozen treat.
With just a few simple ingredients, you can transform your favorite breakfast cereal into a luxurious ice cream.
It's perfect for a fun family dessert or an indulgent treat for yourself, and with endless flavor possibilities, this recipe is sure to become a household favorite.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert, Frozen Treats
Cuisine American, Modern
Servings 10 servings
Calories 250 kcal

Equipment

  • Ice Cream Maker (1)
  • Medium Saucepan – 1
  • Whisk (1)
  • Fine Mesh Strainer (1)
  • Large mixing bowl (1)
  • Spatula (1)
  • Airtight Freezer-Safe Container (1)

Ingredients
  

  • 2 cups Whole Milk
  • 1 cup Heavy Cream
  • 1 cup Cereal such as Cornflakes, Frosted Flakes, or your favorite cereal
  • ¾ cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • **Pinch of Salt
  • 4 large Egg Yolks optional, for custard base

Instructions
 

Step 1: Infuse the Cereal Milk

  • Pour the whole milk into a large bowl. Add the cereal to the milk and stir to combine.
  • Let the mixture sit for 15-20 minutes to allow the cereal to infuse its flavor into the milk.
  • After the cereal has soaked, strain the mixture through a fine mesh strainer to remove the cereal bits.
    Discard the cereal or save it for a topping.

Step 2: Make the Ice Cream Base

  • In a medium saucepan, combine the cereal milk, heavy cream, and sugar. Stir until the sugar is dissolved.
  • If using egg yolks, whisk the egg yolks in a separate bowl.
    Gradually add a small amount of the warm milk mixture to the yolks, whisking constantly to temper them.
    Then slowly pour the yolks back into the saucepan.
  • Heat the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon (about 5-7 minutes). Be careful not to let the mixture boil.
  • If you're not using egg yolks, simply bring the mixture to a simmer and stir occasionally.

Step 3: Chill the Mixture

  • Remove the ice cream base from the heat and stir in the vanilla extract and a pinch of salt.
  • Let the mixture cool for about 10 minutes, then cover and refrigerate for at least 4 hours or overnight.

Step 4: Churn the Ice Cream

  • Once the mixture has chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions (usually 20-25 minutes).
  • The ice cream should thicken and become creamy as it churns.

Step 5: Freeze the Ice Cream

  • Once the ice cream reaches the consistency of soft serve, transfer it into an airtight container and smooth the top with a spatula.
  • Freeze the ice cream for at least 4 hours or overnight to firm up.

Notes

  • Customizing the Flavor: Feel free to experiment with different cereals! Some popular choices include Froot Loops, Cocoa Pebbles, or Cinnamon Toast Crunch for different flavor profiles.
  • Custard Base: If you prefer a richer, custard-style ice cream, be sure to include the egg yolks in the recipe. This will make the ice cream creamier and more velvety.
  • Non-Dairy Options: For a dairy-free version, substitute the whole milk and heavy cream with almond milk, coconut milk, or oat milk. You can also use a dairy-free vanilla extract.
  • Mix-Ins: Add fun mix-ins like chocolate chips, crushed cereal, mini marshmallows, or a swirl of caramel during the last few minutes of churning.
Keyword Cereal Milk Ice Cream