Cereal Milk Ice Cream (No Churn)

WHY YOU’LL LOVE THIS RECIPE: This ice cream captures that nostalgic cereal milk flavor everyone loves, made easy to recreate at home without any fancy equipment. With just a few simple ingredients, you can whip up a creamy, customizable treat that brings childhood memories straight to your freezer.

• Inspired Flavor: Based on the famous cereal milk ice cream created by Christina Tosi of Milk Bar.
• Simple & Easy: Made with only 2 ingredients—no ice cream maker needed—perfect for anyone to try.
• Customizable: Use your favorite cereal, though we especially love Fruity Pebbles for that colorful, sweet crunch.
• Quick to Make: Infuse the cream, whip it up, freeze, and enjoy in just a few hours.

The base of this ice cream is my 2-ingredient no-churn ice cream recipe, which I’ve made over 50 times. My top tip is to keep your cream and condensed milk in the fridge overnight so they’re very cold—this helps them whip up perfectly. Make sure your cream has a fat content of 36% or higher; otherwise, it won’t whip properly. For the cereal, I use Fruity Pebbles here, but feel free to use your favorite—any sweet cereal will work great!

Bold Bakers Loved This!

“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.” — Candice

“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! ” — Angie

“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.” — Rya

IMPORTANT NOTE: This recipe was improved and updated on 5/28/2025, to include NEW step-by-step photography, substitutes of key ingredients, make-ahead and storage instructions, what cereal to use, mix-ins and toppings, answers to the most frequently asked questions, and Proi Chef Tips. 

Table of Contents

• What Is Cereal Milk No-Churn Ice Cream?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Cereal Milk Ice Cream
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• What Cereal to Use
• Mix-ins and Toppings
• FAQs
• More Easy Ice Cream Recipes

What Is This Cereal Milk No-Churn Ice Cream?

This easy homemade Cereal Milk ice cream is based on just two ingredients—heavy cream and sweetened condensed milk—whipped together to create a creamy, rich texture just like Milk Bar ice cream without the need for an ice cream machine.

• Simple Ingredients: Only heavy cream (36% fat or more) and sweetened condensed milk.
• No Ice Cream Maker Needed: Whip and freeze for smooth, scoopable ice cream.
• Customizable: A perfect blank canvas for any flavor or mix-ins, like your favorite cereal.

Tools You Need

• Measuring cups
• Measuring spoons
• Mixing bow with a handheld mixer
• Or a stand mixer
• Fine mesh sieve

Key Ingredients and Substitutes

Heavy Cream

• Provides the rich, creamy texture of the ice cream. Use cream with at least 36% fat so it whips properly and holds air.
• Substitute: Double cream (in the UK) with a fat content of around 45%-48%. For a dairy-free option, check out my coconut ice cream.

Sweetened Condensed Milk

• Adds sweetness and keeps the ice cream soft and scoopable straight from the freezer.
• Substitute: Make your condensed milk using my recipe! Opt for plant-based milk if needed: coconut milk, almond milk, oat milk, or cashew milk.

Cereal

• Infuses the cream with nostalgic flavor and adds texture when stirred in at the end. Fruity Pebbles are my go-to, but anything sweet works!
• Substitute: Try cornflakes, Cocoa Puffs, Cinnamon Toast Crunch, or your favorite childhood cereal.

How to Make Cereal Milk Ice Cream

1. Soak the cereal: In a large bowl, pour the cream and stir in 1 cup (1 ½ oz/43 g) of the cereal. Let it sit and soak for 20 minutes—this will infuse the cream with the flavors of the cereal. Don’t let it soak too long or the cereal will absorb too much cream.

2. Strain the cream: Pass the cream through a sieve. Feel free to press out any excess cream from the cereal—it’s packed with flavor!
3. Whip the base: Using a stand mixer fitted with a whisk attachment, whip the cold cream on medium-high speed until soft peaks form (a hand mixer works too).

Turn off the mixer, add the condensed milk, then whisk on high speed until thick and stiff peaks form.

4. Add more cereal: Stir in the remaining ⅓ cup (½ oz/14 g) of cereal for extra flavor and texture.

5. Freeze and enjoy: Transfer your ice cream mixture to an airtight container and freeze for at least 6 hours or overnight before serving.

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chef Tips

• Chill Everything: Cold ingredients whip better. Keep your cream and condensed milk in the refrigerator overnight before starting.
• Use High-Fat Cream: Cream should have at least 36% fat content for the best volume and structure—anything lower may not whip well.
• Don’t Over-Soak Cereal: 20 minutes is the sweet spot. Too long and the cereal will absorb too much cream, diluting your base.
• Strain Thoroughly: Press gently on the soaked cereal through a fine mesh strainer to extract as much liquid as possible—don’t let it go to waste!
• Layer Taste and Texture: Stirring in extra cereal after whipping gives that iconic crunch and bright cereal flavor in every bite.
• Boost Favor with Vanilla: Add 1 teaspoon of pure vanilla extract to the cream before whipping for a warm, rounded flavor that enhances the cereal milk notes.
• Freeze Flat: Freeze the ice cream in a shallow container for faster, more even freezing.
• Scoop Smart: Let your ice cream sit at room temperature for a few minutes before scooping for the smoothest serve.

Make Ahead and Storage Instructions

• Make Ahead: You can prepare the ice cream base up to 24 hours in advance. Just cover and refrigerate until ready to whip and freeze.
• Storage: Once frozen, store the ice cream in an airtight container in the freezer for up to 6 weeks.
• Serving Tip: Let the ice cream sit at room temperature for 5–10 minutes before scooping for the creamiest texture.

What Kind of Cereal to Use

You can use almost any sweetened cereal you love! The goal is to extract flavor into the cream and add fun texture to the final ice cream. Here are a few popular picks:

• Fruity Pebbles: Bright, tangy, and colorful—our top pick for that classic cereal milk flavor.
• Frosted Corn Flakes: Sweet, toasty, and subtly caramel-like.
• Cocoa Krispies or Cocoa Puffs: For a deep, chocolatey version.
• Cinnamon Toast Crunch: Adds warmth and spice with a creamy vanilla finish.
• Honey Nut Cheerios: More subtle but lovely with a honeyed flavor.
• Lucky Charms: Whimsical and nostalgic—plus colorful marshmallow bits!

Tip: Avoid cereals that are too dense, fibrous, or unsweetened (like bran flakes), as they don’t infuse cream as well and can leave a gritty texture.

Mix-ins and Toppings

Mix-Ins (fold in before freezing):

• Mini Marshmallows: For extra chew and a fun texture.
• White or Milk Chocolate Chips: Adds sweetness and a creamy bite.
• Crushed Cookies: Think Oreos, graham crackers, or shortbread.
• Swirls of Jam or Nutella: Create beautiful ribbons of flavor throughout.
• Extra Cereal Bits: Boost both crunch and nostalgia.

Toppings (add when serving):

• Whipped Cream: A light and airy finishing touch.
• Sprinkles or Rainbow Nonpareils: Especially fun for kids!
• Crushed Cereal: Toast a handful for added crunch.
• Drizzled Caramel or Chocolate Sauce: For a sundae-style upgrade.
• Fresh Fruit: Berries pair especially well with fruity cereals.

FAQs

Can I make cereal milk ice cream without condensed milk?

Condensed milk is key for sweetness and texture in no-churn ice cream. Substituting may affect the creaminess, but sweetened coconut condensed milk can work for a dairy-free option.

Can I reduce the sugar in this recipe?

The sweetness comes from both the cereal and condensed milk. To reduce sugar, choose a lower-sugar cereal or try a low-sugar condensed milk alternative. A pinch of salt will help to balance the sweetness.

Why strain the cereal milk?

Straining removes soggy cereal pieces and gives you smooth, flavored cream. You can press gently to get every drop of that delicious milk.

Is no-churn ice cream as good as churned?

Yes, especially for rich and creamy flavors. It’s denser than traditional churned custard ice cream (made with egg yolks or whole eggs) but incredibly smooth and satisfying—perfect for home cooks.

Can I use a blender or food processor instead of a mixer?

Stick with a stand or hand mixer for whipping. A blender or processor can overwhip or underaerate the mixture, leading to poor texture.

More Easy Ice Cream Recipes

• Homemade Soft Serve Ice Cream (No Machine)
• Homemade Vanilla Ice Cream
• Homemade Strawberry Ice Cream
• Homemade Chocolate Ice Cream
• Coffee Dairy-Free Ice Cream

Watch The Recipe Video!