WHAT’S FOR A SWEET TREAT?
Cereal Milk Ice Cream
Array/5
COOK TIME
TOTAL TIME
40 min + fridge time
SERVINGS
4-5 servings
This easy recipe for homemade Cereal Milk Ice Cream captures the sweet, buttery flavor of the milk left at the bottom of a bowl of Corn Flakes, transformed into a creamy dessert! It’s easy to make and can easily be served in a bowl or cone.
To say I’m obsessed with ice cream that tastes like cereal milk would be a serious understatement. I can’t get enough of it. It’s sweet, creamy, and has this rich, almost buttery flavor that makes each bite nostalgic. I’m not kidding when I say it tastes exactly like the milk left behind after a bowl of Corn Flakes. It’s got just the right amount of sweetness with that mellow, toasted cereal taste. Turning that into ice cream is basically magic, and yes, I’m completely hooked.
I first heard about cereal milk ice cream thanks to the Milk Bar Cookbook. Those recipes are pure genius and even though I’ve attempted their famous Cornflake cookie more times than I’d like to admit and I still haven’t nailed it. But I’ll get there eventually. Maybe. Until then, I’ll keep making this ice cream!
It’s made by steeping Corn Flakes in milk to soak up all that classic cereal flavor, then mixing it with sugar, vanilla, a pinch of salt, and heavy cream to make it extra creamy. Serve it in a cone, a bowl, or straight from the container with a spoon. It makes a great base for an Ice Cream Cereal Bar!
One of my favorite things about serving this ice cream is watching people’s reactions when they take that first bite. You can see their brains working, trying to place the flavor because it’s so familiar but not immediately obvious. There’s always a pause, then a smile, and then the “wait… what is that?” moment. And when I tell them it’s Corn Flakes, there’s this wave of recognition like, oh yes, of course it is. It never gets old.
Ingredients You’ll Need
Heavy cream & Whole Milk – Using both whole milk and heavy cream gives the ice cream it’s rich and creamy texture without weighing it down.
Sugar – Adds the perfect amount of sweetness to the cereal milk base and helps the texture stay smooth when frozen. It also brings out the subtle toasty notes from the Corn Flakes.
Vanilla extract – A little splash of vanilla brings warmth and rounds out the flavor of the cereal milk.
Kosher salt – Just a pinch makes all the sweet flavors pop and balances the richness.
Corn Flakes – These get soaked in the milk and cream to infuse their iconic toasted, buttery flavor right into the base. Don’t skip the overnight steeping!
Step By Step Instructions
Steep the cereal: In a large mixing bowl, combine the heavy cream and whole milk with the Corn Flakes. Gently stir to coat all the cereal, then cover the bowl and place it in the refrigerator to steep overnight.
Strain the cereal milk: The next day, use a fine mesh strainer to separate the liquid from the soggy Corn Flakes. Press down on the cereal with the back of a spoon to extract as much flavorful milk as possible. Discard the cereal and set the infused milk aside.
Mix the ice cream base: In a clean bowl, add the cereal-infused milk, sugar, vanilla extract, and a pinch of kosher salt. Whisk the mixture until the sugar is fully dissolved and everything is well combined.
Transfer to the ice cream maker: Pour the mixture into the ice cream maker and start churning. Mixture should take about 25 minutes until it becomes a “soft serve” consistency.
Freeze until solid: Transfer ice cream to a freezer safe container, cover and place in the freezer for at least 6 hours or overnight until the ice cream is completely frozen and scoopable.
Scoop and serve:
When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop into cones or bowls and enjoy!
Expert Tips
Use a fine mesh strainer when removing the cereal from the milk mixture to keep the texture of the ice cream super smooth without any soggy bits sneaking through.
Whisk the sugar into the cereal milk base while it’s still slightly cool so it dissolves more evenly and blends better.
Cover the ice cream tightly with plastic wrap pressed directly onto the surface before freezing to prevent ice crystals from forming on top.
If the ice cream is too hard to scoop right out of the freezer, let it sit on the counter for 5 to 10 minutes so it softens up to that perfect creamy texture.
Taste the cereal milk before adding sugar to adjust the sweetness if needed, especially if your Corn Flakes are extra toasty.
Ways To Customize
Swap Corn Flakes for Frosted Flakes if you want a sweeter cereal milk flavor.
Use brown sugar instead of granulated sugar for a deeper, caramel-like sweetness in the ice cream base. Just make sure it’s mixed in well.
Replace vanilla extract with almond extract for a subtle nutty flavor that still pairs well with the cereal milk.
Stir in crushed cereal after the base is mixed if you like a little crunch in each bite.
Freeze the mixture in popsicle molds for a fun, handheld summer version.
Layer the ice cream with crushed graham crackers and marshmallow fluff to turn it into a cereal milk s’mores version.Blend the finished ice cream into a milkshake with extra cereal on top.
Drizzle with Peanut Butter Ice Cream Topping to add a rich PB flavor.
Cereals You Can Use To Make Ice Cream
You can use all kinds of cereal to make this ice cream, depending on the flavor you’re going for. Just steep the cereal in milk the same way overnight.
Cocoa Pebbles
Honey Nut Cheerios
Golden Grahams
Cap’n Crunch
Froot Loops
Storage Instructions
Store the ice cream in an airtight container in the freezer for up to two weeks for the best flavor and texture. To keep ice crystals from forming, press a layer of plastic wrap directly onto the surface of the ice cream before sealing the container.
FAQ
Can I use a different type of milk besides whole milk?
Yes, but whole milk gives the creamiest texture. Using lower-fat milk may make the ice cream more icy and less rich.
Do I have to steep the cereal overnight?
Yes, steeping overnight helps extract the full flavor of the cereal into the milk mixture. A shorter steep time won’t produce the same depth of flavor.
Is this ice cream really sweet?
It’s sweet but not overpowering. The balance between the cereal milk and sugar creates a flavor that’s mellow and nostalgic.
How long does this ice cream take to freeze?
It needs at least 6 hours in the freezer, but freezing overnight gives the best texture.
More Homemade Ice Cream Recipes
Peanut Butter Whiskey Ice Cream
No Churn Blueberry Pie Ice Cream
Coffee Ice Cream
Print
Cereal Milk Ice Cream
Homemade Cereal Milk Ice Cream is the best part of cereal- the flavored milk at the end- but in a creamy ice cream form. Easy to make and incredibly delicious.
Ingredients
2 cups Hiland Dairy Heavy Cream
1 cup Hiland Dairy whole milk
3/4 cup sugar
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
2 cups Corn Flakes (or cereal of choice)
Instructions
1. In a medium size bowl, add the heavy cream, milk, sugar, salt and vanilla. Whisk together to combine and sugar has dissolved.
2. Pour the cereal in and mix together to incorporate cereal. Cover the bowl and place the mixture in the fridge overnight.
3. The next day, place a bowl with a strainer over the top and pour the whole mix into the strainer to strain the liquid out of the cereal. Use a spoon to press the cereal down into the strainer to remove as much of the liquid as possible. Discard the cereal.
4. Pour the milk mixture into a ice cream maker and churn according to directions. Mine took about 25 minutes. Ice cream will be a soft serve texture. Remove from the ice cream maker and place into a ice cream container or Tupperware to store. Place in the freezer for a few hours or until ready to serve. Ice cream will firm up.
5. Serve and enjoy friends trying to figure out what the flavor of the cereal is.
Notes
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