What was your favorite cereal growing up? For me, it was always changing. I’d be hooked on Lucky Charms for three months straight before deciding all I could eat was Cheerios with fresh sliced strawberries. One of the cereals in my regular rotation was Cinnamon Toast Crunch, which I recently re-discovered that I absolutely love. Healthy? Eh, maybe not. Delicious cinnamon flavor swirling around in my bowl of milk? Yes please! I decided to take these sweet little morsels up a notch by featuring them in my Cinnamon Toast Ice Cream today!
I loved Cinnamon Toast Crunch not just because of the crunchiness of the cereal, but because at the end of the bowl I got to slurp up all that delicious cinnamon-y milk goodness! Realistically, that is my favorite part. And so I naturally thought, “wouldn’t this make a great ice cream?”
Seriously this ice cream is amazing. The base is super creamy and is flavored with cinnamon stick. After the ice cream has reached the consistency of soft serve ice cream in the ice cream mixer, I add in slightly crushed Cinnamon Toast Crunch cereal pieces for some texture. (To be totally honest, I also topped the ice cream with some cereal when I ate it too!)
Of course Lucky Charms was also a favorite of mine… maybe that will have to be up next! 🙂 Now it’s your turn: What was your favorite cereal growing up? Share with me by commenting below!
- 2 cups milk
- 1/2 cup white sugar
- 1 cinnamon stick, broken into 3 pieces
- 3 egg yolks, room temperature
- 1 pinch salt
- 2 cups heavy whipping cream
- 1 tsp. vanilla extract
- 1 cup Cinnamon Toast Crunch cereal, slightly crushed
- Combine whole milk, sugar, and cinnamon stick in a saucepan and bring to a simmer, stirring constantly. When the mixture begins to bubble around the edges, remove from heat and allow mixture to steep for 10-15 minutes. Strain the mixture into a bowl or pitcher. Wipe pan clean and return milk to pan. Place pan back over medium heat.
- Add egg yolks to a clean bowl and beat lightly. Gradually add about 1/2 cup of the warm milk mixture into the egg yolks, stirring constantly. Return the mixture to the saucepan and stir to combine. Continue to simmer until the mixture has thickened slightly, but do not boil. Remove saucepan from heat and add salt. Allow mixture to cool to room temperature. Add cream and vanilla extract, stirring to combine. Chill in the refrigerator for 30 minutes.
- Add mixture to ice cream maker, following the manufacturers manual for instructions. Check the ice cream maker occasionally, and when the ice cream has reached the consistency of soft-serve ice cream, add in the Cinnamon Toast Crunch cereal. Allow ice cream maker to finish freezing process. Store ice cream in an airtight container in the freezer until ready to serve.
- Makes 2 pints.
Delicious! And so beautiful too, I love that blue, it works perfectly with the ice cream and the cinnamon sticks.
Thank you so much, Nicole! These are some of my favorite plates to shoot with 🙂