Cereal milk ice cream is made by steeping cereal in milk and then straining out the solids, leaving behind concentrated cereal-flavored milk. The concept celebrates the irresistible flavor of the milk left behind after eating a bowl of cereal—especially a sugary, cinnamon-rich cereal like Cinnamon Toast Crunch. I’ve had success with cereal milk ice cream using chocolate cereal before, and this version highlights one of my favorites: Cinnamon Toast Crunch. If you enjoy cinnamon sugar on toast, this cereal’s profile will be instantly familiar and comforting.
For this recipe I chose a no-churn technique. Most no-churn ice creams use sweetened condensed milk as a base and fold in whipped cream to reproduce the light texture of churned ice cream. Instead of condensed milk, this recipe starts with cereal-infused whole milk that is gently cooked with sugar and a small amount of cornstarch for slight thickening. That cooking step and subsequent cooling add a bit of prep time, but you still avoid the need for an ice cream maker—just fold the cooled base into whipped cream and freeze.
The finished ice cream captures the distinct cereal-milk flavor, with a warm hint of cinnamon and balanced sweetness. Although the base contains a fair amount of sugar, the result is not cloyingly sweet. I stirred in crushed Cinnamon Toast Crunch as the ice cream began to firm up for added texture and a boost of cereal flavor; alternatively, you can sprinkle extra cereal over the top when serving. Stored in an airtight container, the ice cream keeps well in the freezer, though this recipe yields a modest batch that will likely be enjoyed quickly.
Disclosure: This post was supported by General Mills as part of their National Cereal Day celebration. As a longtime cereal fan, I was happy to join the celebration.
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)
1. Combine the whole milk and Cinnamon Toast Crunch in a medium bowl. Stir, then let the mixture steep for 30 minutes so the milk absorbs the cereal flavor.
2. Strain the milk to remove the soggy cereal and transfer the infused milk to a saucepan. Add the sugar and heat gently to a simmer, stirring until the sugar dissolves.
3. In a small bowl, whisk together 1 tablespoon of milk and 1 tablespoon of cornstarch to make a slurry. While the cereal milk is simmering, whisk in the slurry and cook for 1–2 minutes until the mixture thickens slightly. Remove from the heat and chill the mixture completely (an ice bath speeds this up, or cool in the refrigerator).
4. Beat the heavy cream to stiff peaks. Fold the cooled cereal milk base into the whipped cream until fully combined.
5. Pour the mixture into a freezer-safe dish or loaf pan and freeze for 30 minutes. Stir in the crushed Cinnamon Toast Crunch to distribute it through the mixture, then return to the freezer and freeze until firm, at least 2 more hours.
Serves 6.