This delicious Cereal Milk Ice Cream Recipe is a homemade ice cream flavored using cereal milk – the best milk leftover at the end of a bowl of cereal that has all the best flavors of the cereal infused into it! It’s probably one of my favorite recipes!
Cereal Milk Ice Cream Recipe
You’re probably wondering how much cereal it takes to flavor cereal milk ice cream … and it’s a lot! I used 8 cups of cereal to infuse 3 cups of milk (which the cereal absorbs most of) with cereal flavor in order to get 1 1/2 cups of cereal-flavored milk. But it’s worth it! You can definitely taste the cereal in the ice cream!
You can make cereal milk ice cream using your cereal of choice, but I decided to make Froot Loops cereal milk because the rainbow colors are fun and I love the slightly fruity flavor!
This is seriously one of the best ice cream flavors I’ve made yet! I’m surprised there was any ice cream left to photograph because I kept “taste-testing” it.
The full, printable recipe is below, but here’s the list of ingredients:
- Froot Loops
- heavy cream
- granulated sugar
- egg yolks
And a large bowl to soak the 8 cups of Froot Loops in 3 cups of milk.
I think making homemade ice cream is pretty easy. I use an ice cream maker so it only takes me about 30-40 minutes to make ice cream from scratch (and some of that is time spent waiting while the ice cream maker churns – perfect for cleaning up the kitchen so when you’re done, you’re done!), and then you get a batch of delicious, creamy ice cream to share with family and friends!
I know a lot of people are making ice cream at home right now and the above ice cream maker might be sold out, so here are a few other ice cream maker options. I don’t have them, so I cannot personally recommend them, but they look cute!
I always plan to make my ice cream the day or night before I “need” it so that it has time to harden more in the freezer. You can definitely eat it right out of the ice cream maker, but it will have a better “ice cream” consistency and texture and will scoop better onto a cone if you allow it to firm up in the freezer overnight.
I use either this ice cream container or this larger 1.5 quart size ice cream container, but I’ve also previously just lined 13×9 baking pans (see photo below) with parchment paper and then covered the ice cream with more parchment paper before sticking it into the freezer.
And then the next day, I filled my ice cream bowl with a couple of scoops of Cereal Milk Ice Cream and topped it with more Froot Loops!