Ice Cream & Frozen Desserts

Cereal Milk Ice Cream (No Machine)

3.97 from 31 votes
Learn how to make Cereal Milk Ice Cream using my two ingredient Homemade No Machine Ice Cream recipe and your favorite cereal. It's that easy!

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. 

My Master Recipe for 2 Ingredient No Machine Ice Cream is my go to recipe. For those of you who are not familiar it is simply Whipped Cream and Condensed Milk whipped up to yield you a creamy blank canvas which is your Ice Cream Base.

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I used fruity pebbles, but you can use any cereal like Cocoa Pops, Frosted Flakes, whatever tickles ya.

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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.

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Have you seen my other Big & Bold Ice Cream Flavors? You might also like my Lemon Meringue PieToasted MarshmallowStarbucks Mocha Frappuccino and Caramel Corn Ice Cream.

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Watch The Recipe Video!

Cereal Milk Ice Cream (No Machine)

3.97 from 31 votes
Learn how to make Cereal Milk Ice Cream using my two ingredient Homemade No Machine Ice Cream recipe and your favorite cereal. It's that easy!
Author: Gemma Stafford
Servings: 3 pints
Prep Time 30 mins
Total Time 30 mins
Learn how to make Cereal Milk Ice Cream using my two ingredient Homemade No Machine Ice Cream recipe and your favorite cereal. It's that easy!
Author: Gemma Stafford
Servings: 3 pints

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.


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Fatema98

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Angie
Angie
5 months ago

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! ❤️❤️❤️

Sophia
Sophia
11 months ago

Hey there! Your recipes are amazing but im wondering if the cereal will be soggy?

Madison Bakker
Madison Bakker
2 years ago

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!

lilian
lilian
3 years ago

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!

Luce
Luce
3 years ago

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.

Maleeha
Maleeha
3 years ago

Hi Gemma,
If I have a tin of condensed milk 397gm how much whipping cream would that require?

Asifkhan
3 years ago

HI ASIFKHAN I LIKE ICE CREAM RECIPE IT WAS AWESOME

Camila
Camila
3 years ago

Hi gemma!
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 comment image) for the ice cream base? thank you very much

Sarah
3 years ago

Hi Gemma,
I love this base recipe for the ice cream and use it all the time. I’m looking to make peanut butter ice cream, do I need to adjust the ratios/melt the peanut butter?

Hope you can help.

Rya
Rya
3 years ago

Hi Gemma, I just wanted to say thank u for this recipe. I just made cereal milk and it turned out amazing. I added a little mix of colors to add the fruity pebble look and it was great. I love your channel so much please do more

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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