Cereal Milk Ice Cream
This cereal milk ice cream recipe is inspired by the Momofuku Milk Bar dessert. It uses milk from cornflake cereal as the star ingredient.
You are all in for a special treat today… cereal milk ice cream. Remember as a kid when you finished eating your cereal and that flavored milk would be sitting in your bowl? Now take that milk and make ice cream with it. Talk about reigniting those childhood memories.
So back to this cereal milk business. This somewhat simple concept completely reinvents ice cream flavors. While most ice creams add chocolate chips or mint extract or fruit to a pre-made base, this process flavors the ice cream from the get-go by using flavored milk.
What is cereal milk ice cream? Momofuku’s cereal milk ice cream is made by soaking cornflake cereal in milk, then draining the milk to use in the ice cream. The soft serve ice cream tastes like the milk leftover in your cereal bowl!
How to make cereal milk ice cream
- Toast the cornflakes: Spread the cereal evenly on a baking sheet, then place it in a 300° F oven for about 15 minutes.
- Soak the cornflakes: Combine 3 cups of the toasted corn flakes with whole milk,, and let the whole mixture steep for about 20 minutes. Then pour the mixture through a fine mesh sieve, catching the milk in a bowl below
- Make ice cream: In the bowl of milk, combine remaining ingredients. Pour the mixture into the ice cream maker and allow it to churn for about 30 minutes.
- Freeze ice cream: Transfer churned ice cream to a freezer-safe container and freeze for at least 4 hours or overnight.
Don’t own an ice cream maker? I highly recommend investing in one if you love ice cream. You can either buy an ice cream maker attachment for your stand mixer or purchase an ice cream maker by itself. Both work well for this recipe!
Frequently Asked Questions
Technically, yes, but the consistency of the ice cream will not be as smooth. It will turn out ice-y. Try this no-churn method of freezing and whisking the ice cream every 45 minutes until thick.
Yes! Any type of cereal works well in this recipe (I personally would love to know how Lucky Charms or Reese’s Puffs would turn out in this recipe!)
Two weeks when stored in an airtight container in the freezer.
I love homemade ice cream. During the holidays I make eggnog ice cream using my ice cream maker and when I want ice cream without the guilt I make peanut butter banana “nice” cream. For those of you who don’t have an ice cream maker, I suggest my no churn chocolate ice cream. Any leftover ice cream goes into homemade ice cream sandwiches!
I also love doing copycat Milk Bar recipes. Check out my Milk Bar Pie (previously known as “crack pie”). It has an oatmeal cookie crust and a rich custard filling.
Cereal milk ice cream is a nostalgic dessert that is loved by kids and adults alike (similar to my Lucky Charms cookies). When you try this recipe, use your favorite cereal (doesn’t have to be cornflakes!) Let me know how the ice cream turned out by leaving a review and sharing on social media by tagging @ifyougiveablondeakitchen.
Cereal Milk Ice Cream
- 4 cups Corn Flakes, or other unsweetened cereal (such as Special K, Chex, etc.)
- 2 ½ cups (600 ml) whole milk
- 1 ½ cups (360 ml) heavy cream
- ⅔ cup (133 g) packed light brown sugar
- 1 teaspoon pure vanilla extract vanilla
- ¼ teaspoon fine sea salt
- First, toast your Corn Flakes. Spread the cereal evenly on a baking sheet, then place it in a 300° F oven for about 15 minutes. Let the cereal cool completely and set aside 1 cup as a topping for the ice cream.
- Combine 3 cups of the toasted Corn Flakes with whole milk in a pitcher or large jar, and let the whole mixture steep for about 20 minutes. This is when the magic happens! After 20 minutes, pour the mixture through a fine mesh sieve, catching the milk in a bowl below. Using a spatula or the backside of a spoon, squish the cereal mush to extract the maximum amount of milk. Discard soaked cereal.
- In the bowl of milk, add the cream, brown sugar, vanilla and sea salt. Stir until the brown sugar dissolves. Turn on your ice cream maker and pour in the milk mixture. Allow the ice cream to churn according to manufacturer’s instructions, usually 30 to 45 minutes.
- When ice cream is done churning, quickly spoon it into a freezer safe container. Allow ice cream to rest in the freezer for at least 4 hours. Overnight is best. Ice cream will last for 2 weeks in the freezer.
Inspired by Momofuku Milk Bar’s cereal milk soft serve.