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.
I’m sure you New Yorkers are one step ahead of the others with this post. Who here is familiar with Momofuku? The restaurant group owned by fellow Trinity alum David Chang includes the Momofuku Milk Bar.
Here, dessert mastermind Christina Tosi serves up birthday cake truffles, compost cookies, crack pie and, of course, cereal milk ice cream. (By the way, you can buy the MomoFuku Milk Bar cookbook here.)
Momofuku’s cereal milk soft serve is made with milk, cornflakes, brown sugar and a pinch of salt. Using this information and a handy article from Food52, I tried my hand at making my own cereal milk ice cream.
I was ecstatic to haul up my ice cream maker from winter storage. For those considering purchasing one, I highly recommend it, especially if you and your family are big ice cream eaters.
The one I have is so easy to use and was well-worth the investment. And by investment, I mean thank you mom for the Christmas gift that I never knew I needed.
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.
To bring out the flavor of the cornflakes, I suggest toasting them in the oven at 300 F for 15 minutes. Once the cornflakes cool, soak the cereal in milk for 20 minutes and then drain the milk through a mesh sleeve or fine strain.
The milk now brings that nostalgic flavor from your childhood to a one-of-a-kind ice cream.
Combine the cereal milk with cream, sugar, vanilla and a pinch of salt in a bowl, pour it into the ice cream maker and you are well on your way to your homemade Momofuku Cereal Milk Ice Cream.
I like setting aside some of the toasted cornflakes as a topping, er, I mean garnish, for the dessert. Enjoy!
Cereal Milk Ice Cream
- 4 cups Corn Flakes or other unsweetened cereal (such as Special K, Chex, etc.)
- 2 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 2/3 cup brown sugar packed
- 1 teaspoon vanilla
- 1/4 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. Then, 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 1 week in the freezer.
Inspired by Momofuku Milk Bar’s cereal milk soft serve.