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Hi Bold Bakers!
Cereal milk has become a very popular flavor recently. It reminds me of enjoying sugary cereal as a kid. This ice cream is for the kid in all of us who never grows up, and that’s ok.
So how do you get Ice Cream to taste like a bowl of cereal? Pretty much fix yourself a bowl of cereal, but instead of milk over your breakfast, pour cream. Let the sugary cereal soak and infuse the cream and then strain the mix, reserving the cream as it will be the base for our ice cream.
I used fruity pebbles, but you can use any cereal like Cocoa Pops, Frosted Flakes, whatever tickles ya.
Once mixed your ice cream takes only 4 hours to freeze. And it can be stored in a freezer for up to 6 weeks, that’s if it lasts that long.
Have you seen my other Big & Bold Ice Cream Flavors? You might also like my Lemon Meringue Pie, Toasted Marshmallow, Starbucks Mocha Frappuccino and Caramel Corn Ice Cream.
Try These Recipes!
Watch The Recipe Video!
Cereal Milk Ice Cream (No Machine)
Ingredients
- 1 cup (1 ½ oz/ 40g) fruity pebbles, or any cereal
- 2 cups (16oz/450 ml ) cold whipping cream (all purpose cream or heavy cream)
- 14 ounces (1 can/ 400ml) cold condensed milk (fat-free or regular)
- A handful of cereal for mixing in at the end
Instructions
- Pour the cream into a bowl and stir in the cereal. Let is sit and soak for 20 minutes, not too long as it will soak up the cream. This will infuse the cream with the flavors of the cereal.
- Pass the cream through a sieve. Feel free to push out any excess cream from the cereal too. It’s all flavors.
- Whip the cold cream on medium/ high in a stand mixer fitted with the whisk attachment (or using a hand mixer) until soft peaks form.
- Turn off the machine and pour the condensed milk into the whipped cream.
- Turn the speed back up high again and whisk until the mixture is thick and stiff peaks.
- Now you have your ice cream base you can add in your desired flavors once it is nice and thick.
- Stir in the extra cereal for even more flavor and texture.
- Place in a large resealable container and freeze at least 4 hours or overnight before eating. Keep for up to 6 weeks.
I made this and it was so good!! I used a large glass chilled Tupperware and shook everything because I didn’t have a stand mixer. I just realized that I probably could have used my Vitamix because apparently one can make ice cream with a Vitamix. Has anyone tried this recipe in a high-power blender or food processor?? Any suggestions?
I love this! I’m making it for the second weekend in a row. I used cap’n crunch oops all berries. It far exceeded my expectations. It’s so yummy.
I loved this! So easy to make and super delicious! I love how customizable it is, and I can’t wait to try the billion flavors options. I made cereal milk ice cream last night, but next time might have to be key lime pie! Thanks for the recipe! ❤️❤️❤️
Hey there! Your recipes are amazing but im wondering if the cereal will be soggy?
Hey Gemma! I’ve made your ice cream twice. First time I added Nutella and it was incredible! Second time I added the miniature Reese’s peanut butter cups, again it was phenomenal! I can’t wait to try this. With the temperature soaring here it’s nice to always have an economical way of keeping a homemade cold treat on hand.
Many Thanks!
hi gemma
i might try this, it looks amazing
when we wait for the cream to infuse the flavor of the cereal, do we put it in the frige?
since cold cream whips up much better, and im going to do this by hand
please answer as soon as possible!
Hey Gemma, just to confirm but is the written recipe correct here? The proportion of cream to condensed milk seems significantly greater than your other no-churn ice cream recipes. Thanks for all help.
Hi Gemma,
If I have a tin of condensed milk 397gm how much whipping cream would that require?
HI ASIFKHAN I LIKE ICE CREAM RECIPE IT WAS AWESOME
Hi gemma!
) for the ice cream base? thank you very much
i have a question, in my country (Colombia) i cant find the whipping cream, i was wondering if i could use this type of whipped cream