Cinnamon Toast Crunch Ice Cream – One of your favorite cereal flavors in the form of ice cream!
Summer has arrived in Portland. We have had more 80 degree temperature days in April and May than I can ever remember. I’m not complaining though! We’ve loved eating out on the patio every night and the warm weather had me craving some homemade ice cream so I decided to break out the ice cream maker for Mother’s Day.
I was cooking for Mother’s Day for my mom and decided that homemade ice cream was the perfect dessert. We are big ice cream eaters in our family and I’m not sure I will ever eat ice cream again without thinking about my dad. You may remember we celebrated his life recently with an ice cream party!
I was also craving my favorite California Orange Cake so I decided to make it too. It was Mother’s Day after all and you can never have too much dessert.
I am a huge fan of cinnamon ice cream and you can’t really find it in the stores. Our favorite Portland ice cream spot, Salt & Straw, makes an amazing Snickerdoodle ice cream that I love.
I am also a big fan of Cinnamon Toast Crunch Cereal and I thought it might be fun to add it into some ice cream.
I started by infusing the milk with the cinnamon toast crunch cereal. I soaked 2 Cups of cereal in 1 1/2 C of whole milk for about 30-45 minutes. The best part of cereal is the flavored milk that is left at the end, isn’t it?!! On one of my trips to NYC I had some amazing ice cream that tasted like leftover cereal milk. It was so yummy and the idea totally worked in this recipe too.
I then strained the milk from the cereal and threw the soggy cereal away! I combined the cereal infused milk with the other ingredients and put them into my ice cream maker.
I wanted a little crunch in my ice cream but I was afraid the cereal would get soggy, so I sugared the sugar cereal – yes, I added more sugar. I used brown sugar and sugared it just like I do nuts and it worked perfectly. It made it taste even better and it didn’t get soggy in the ice cream.
After the ice cream was done churning, I stirred in the sugared cereal and I put it into my favorite ice cream storage container and into the freezer.
Of course when I got ready to serve it I had to add a little more cereal on top!
Cinnamon Toast Crunch Ice Cream is the perfect answer to a hot summer or spring day!
Some of my other favorite ice cream recipes:
Cinnamon Toast Crunch Ice Cream
- 3 C Cinnamon Toast Crunch cereal divided
- 1½ C whole milk
- 1 C sugar
- 1 tsp cinnamon
- ¼ tsp salt
- 1½ C half & half
- 1½ Tbsp pure vanilla use the good stuff
- 2 C whipping cream
- 1/4 C brown sugar
- extra cereal for garnish
- Put 2 cups of cereal into 1 1/2 c of whole milk and allow it to sit for 30-45 minutes.
- Strain the milk from the cereal and discard the soggy cereal.
- Add the cereal infused milk, sugar, cinnamon, salt, half & half, vanilla and whipping cream together and pour into ice cream maker.
- Process according to manufacturers directions.
- While ice cream is churning, sugar your 1 C remaining cereal with brown sugar. Stir cereal and brown sugar together over medium heat in a frying pan until sugar melts. Stir to coat cereal with melted sugar.
- Place on a plate and allow to cool. Break into pieces.
- When ice cream is done churning, stir the sugared cereal into the ice cream and place in a freezer container and freeze until it hardens.
- Garnish with additional cereal when serving if desired