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Cereal Milk Ice Cream (No Machine)

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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.

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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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3.59 from 12 votes
Cereal Milk Ice Cream (No Machine)
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!

Course: Dessert
Cuisine: American
Servings: 3 pints
Author: Gemma Stafford
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
  1. 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.
  2. Pass the cream through a sieve. Feel free to push out any excess cream from the cereal too. It’s all flavors.
  3. 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.
  4. Turn off the machine and pour the condensed milk into the whipped cream.
  5. Turn the speed back up high again and whisk until the mixture is thick and stiff peaks.
  6. Now you have your ice cream base you can add in your desired flavors once it is nice and thick.
  7. Stir in the extra cereal for even more flavor and texture.
  8. 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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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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48 Comments

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  1. Sophia on September 1, 2019 at 6:50 pm

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

    • Gemma Stafford on September 2, 2019 at 2:01 am

      Hi Sophia,
      not too soggy, though it will soften a touch, there is very little liquid in the ice cream base, not in the cream and it has been evaporated out of the condensed milk.
      Try it now!
      Gemma 🙂

  2. Madison Bakker on July 4, 2018 at 6:32 pm

    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!

    • Gemma Stafford on July 4, 2018 at 6:49 pm

      Hi Madison,

      I’m really thrilled to hear that. I’m are you know by now that you can add in whatever you like in there and it will taste good.

      Best,
      Gemma.

  3. lilian on June 24, 2017 at 11:08 am

    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!

    • Gemma Stafford on June 28, 2017 at 7:28 am

      Hi Lilian,

      Sorry I’m just replying to your message now. I just missed it for some reason.

      You can infuse them ilk out on the counter or in the fridge, that is up to you. Yes cold cream does whip better so maybe keep it in the fridge.

      Hope this helps,
      Gemma.

      • Caitland on April 24, 2018 at 11:58 am

        Hi!

        I tried this and found it far too sweet – is there a way to adjust the recipe to make it less sweet? Or is the ratio of cream and condensed milk key? Thank you!

        • Gemma Stafford on April 25, 2018 at 1:01 pm

          Hi,

          This is a sweeter ice cream than normal. You can cut the condensed milk in half but just note it will freeze firmer. It might be more to your liking though.

          Best,
          Gemma.

  4. Luce on March 31, 2017 at 3:33 am

    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.

    • Gemma Stafford on April 4, 2017 at 4:20 pm

      well spotted, I made a mistake.

      I just corrected it now. It’s a carton of cream to a can of condensed milk.

      Thanks for catching that.
      Best,
      Gemma.

  5. Maleeha on November 29, 2016 at 9:48 am

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

    • Gemma Stafford on November 30, 2016 at 2:31 am

      Just follow the recipe here, a little more or less will not affect this recipe, Gemma 🙂

  6. Asifkhan on October 11, 2016 at 3:21 am

    HI ASIFKHAN I LIKE ICE CREAM RECIPE IT WAS AWESOME

    • Gemma Stafford on October 12, 2016 at 2:49 am

      Hi there, Thank you, are you offering me a free blender? lol 🙂

  7. Camila on October 9, 2016 at 9:01 am

    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 (http://teencakes.yolasite.com/resources/reddiwip.jpg) for the ice cream base? thank you very much

    • Gemma Stafford on October 10, 2016 at 1:56 am

      Hi Camila,
      I checked this out, I found fresh dairy heavy cream on her site – this is from cows milk and is the one used for my ice cream recipe – do not add sugar to this as the condensed milk provides the sweetness 🙂

  8. Sarah on October 6, 2016 at 12:43 pm

    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.

    • Gemma Stafford on October 7, 2016 at 11:06 am

      Hi Sarah,
      do check out this recipe here on the website. We have homemade peanut butter coming up soon too, so stay tuned!
      (https://www.biggerbolderbaking.com/?s=Peanut+butter+ice+cream) Gemma 🙂

      • Sarah on October 7, 2016 at 2:44 pm

        Thanks so much for getting back to me so quickly Gemma. I must have completely missed that :s Awesome about the Peanut Butter recipe. I already make my own Peanut Butter (the lazy way of roasting then grinding then seeing if it needs more oils for spreadability) but it’ll be awesome to check yours out. It’s no doubt going to be far better so I look forward to trying it 🙂

        All the best!

        • Gemma Stafford on October 8, 2016 at 3:03 am

          Hi Sarah,
          How clever of you, not too many people make their own peanut butter, I hope you like my version when I get it out to you,
          Gemma 🙂

          • Sarah on October 8, 2016 at 3:27 am

            Aww, thank you so much Gemma. Yeah, I love going back to basics as far as is possible(I make my own bread, jams, marmalades and pasta) which is why I love your Bolder Baking so much! New inspiration all the time. Next up on my list to try is your puff pastry(that butter trick is ingenious). I’m sure I’ll absolutely love your Peanut butter recipe and look forward to trying it 🙂

            All the best,
            Sarah

            • Gemma Stafford on October 9, 2016 at 9:11 am

              Hi Lottie,
              I am really happy to hear that, well done you 🙂



  9. Rya on September 11, 2016 at 5:39 pm

    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

    • Gemma Stafford on September 12, 2016 at 1:22 am

      Thank you Rya, it is good to have you with us, i am happy that you got on well with this recipe,
      Gemma 🙂

  10. Maddie on July 26, 2016 at 3:18 pm

    Hello is there any way you can do the ice cream without sweetened condensed milk?

    • Gemma Stafford on July 27, 2016 at 3:43 am

      Hi Maddie,
      Yes, there are many ways to make ice cream! I have just finished filming a course of classes for Craftsy on ice cream, made in every possible way. This will be launched in the next few weeks, i will keep you guys posted here! Using traditional methods you can choose the level of sweetness. The sugar is an essential part of thickening the condensed milk,
      Gemma 🙂

  11. Katy on June 24, 2016 at 5:03 pm

    Hi Gemma,

    Wish I could say I tried this amazing recipe and it worked, but sadly, it didn’t for me. I think perhaps I just don’t have the skills to do it. Guess I’ll try checking out your “how to whip cream” because maybe that’s where it went wrong in the first place.

    Maybe I’ll try again when I’m feeling more confident.

    • Gemma Stafford on June 27, 2016 at 1:03 pm

      Hi Katy,

      Aw I’m sorry to hear that. I don’t like that because cream is expensive and I don’t want you to waste good ingredients.
      It does take people a try or 2 but don’t be discouraged. Watch the whipping cream and rewatch the whipping ice cream base again 2 more times and you’ll get it. Also, take you time and concentrate. No rush.

      I look forward to seeing photos of your successful ice cream 🙂

  12. Carie on June 18, 2016 at 5:19 am

    Hey Gemma,
    Just wanted to say that I tried this and let me tell you, it is top-notch amazing. I absolutely love how the fruity pebbles make the ice cream look so much more colorful. Delicious and creamy, this is definitely one to try. Keep up the bold baking!

    -Jealette

    • Gemma Stafford on June 18, 2016 at 11:50 am

      That is great Carie,
      Thank you for being in touch, I appreciate your kind words,
      Gemma 🙂

  13. Carrie on June 18, 2016 at 4:10 am

    Hey Gemma,
    Just wanted to say that I tried this recipe and it was creamy and delicious. I loved how the fruity pebbles made the ice cream so much more colorful. Keep up the bold baking!

  14. PRINCESS_S1 on June 17, 2016 at 5:12 am

    Dear gemma
    Can i make the ice -cream with a hand mixer because i tried and it didnt work

    Salama☺

    • Gemma Stafford on June 18, 2016 at 2:05 am

      Hi Princess,
      Yes you can, if the ingredients are right!
      I suspect you are not using fresh dairy cream, this is essential for this ice cream recipe.
      Gemma 🙂

  15. Amanda on June 15, 2016 at 9:51 am

    Hi there

    Where is your link for the ice cream containers? I made the ice cream and it was a huge hit! Thank you!!

    • Gemma Stafford on June 15, 2016 at 1:02 pm

      Hi Amanda,
      It is there with the recipes, but here for your convenience (: http://bit.ly/IceCreamContainers )
      I am happy that you got on well with this recipe,
      Gemma 🙂

  16. Fiza on June 10, 2016 at 6:30 am

    hi gemma, i loved this idea but i can’t find fruity pebbles or any other colourful cereal in my grocery store so can u plz suggest of any other cereal. Can i use cornflakes or choco pebbles???????

  17. Jen504 on June 8, 2016 at 11:35 pm

    How do you make your own sticker?

    • Gemma Stafford on June 9, 2016 at 1:41 am

      Hi there,
      The template is here on the website with the ice cream recipes. You need to print it on sticky back paper which I get from my office supply shop,
      Gemma 🙂

  18. Fathima Rifa on June 2, 2016 at 11:18 am

    Loved your recipes.Can u pls do some kind of dessert with apple.

    • Gemma Stafford on June 2, 2016 at 4:41 pm

      Check out my Irish Apple Crumble recipe in the recipe section here on my website 🙂

  19. Fathima Rifa on June 1, 2016 at 5:22 am

    Yummy!!!
    No words for this one. Loved it. Thanks Gemma for this recipe. Thinking of the past when my bro and me sipped up all the cocopops milk.
    I also tried mocha frappuchino. As I am a coffee lover, I liked it sooo much☺

    • Gemma Stafford on June 2, 2016 at 3:05 pm

      I’m delighted you liked this recipe. Thanks so much for visiting my website 🙂

  20. Chari on June 1, 2016 at 4:37 am

    Hey Gemma 🙂

    I made the ice cream before and my fam loved it!
    Onlyy issue though, it was way too sweet since we only have the normal kind of condensed milk
    If I add about half the amount would it seriously affect how the ice cream turns out consistency wise?

    • Gemma Stafford on June 2, 2016 at 3:04 pm

      Thanks for your question, Chari. For the best results I recommend following the recipe exactly. Next time try using fat-free or low fat condensed milk. That will help tone down the sweetness. Hope this helps 🙂

  21. Ann on May 26, 2016 at 5:50 pm

    Looks delicious? I wish I had some ?

    • Gemma Stafford on May 26, 2016 at 9:42 pm

      try it out Ann, it’s really easy 🙂

  22. Bianca on May 21, 2016 at 6:42 pm

    I tried this the way it was written here a couple days ago and it didn’t come out right, so today I tried again but a little differently. I whipped the cream into soft peaks, crushed my cereal into a powder and added it to the cream along with the can of condensed milk, whipped until stiff peaks and then added more cereal. I tasted it and it’s perfect! I think the key was the powdered cereal. It added beautiful flecks of color and really added to the look of cereal milk. Thanks so much for this recipe, Gemma! You’ve changed my ice cream life 😀

    • Gemma Stafford on May 22, 2016 at 12:16 pm

      Hi Bianca,
      Sounds like you made this your own! well done to you,
      Gemma 🙂

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