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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.
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.
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.
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
- 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
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.
This Recipe Made By Bold Bakers