Remember the milk left at the bottom of your cereal bowl—the sweet, fruity goodness that felt like dessert? That’s the idea behind cereal milk ice cream. Inspired by Christina Tosi’s genius concept from Milk Bar, this recipe gives you that nostalgic flavor in a creamy, dreamy dessert. The twist? We’re using Froot Loops to infuse the milk, then turning it into rich custard-based ice cream with the help of a trusty Cuisinart ice cream maker. The result? A treat that’s as fun as it is fancy. Let’s get started!
Quick Look at the Recipe
- Total Time: About 6–8 hours (hands-off for most of it)
- Servings: 1 quart (4 servings)
- Difficulty: Moderate. Perfect for those ready to level up from basic recipes.
- Equipment:
- Ice cream maker (Cuisinart or similar)
- Saucepan, mixing bowls, whisk, spatula, and fine-mesh strainer
- Make-Ahead Friendly: You can make the custard a day in advance.
Ingredients You’ll Need
For the Ice Cream Base:
- 3 cups whole milk: To soak up all that cereal flavor
- 8 cups Froot Loops: Or try any cereal you love—Fruity Pebbles, Cinnamon Toast Crunch, you name it
- 2 cups heavy cream: For that velvety texture
- ¾ cup sugar (divided): This keeps things sweet, but feel free to sub honey or maple syrup
- 5 egg yolks: The secret to silky, custard-style ice cream
- ½ tsp vanilla extract: A dash of extra flavor
- ¼ tsp salt: Enhances the sweetness
How to Make It
Step 1: Steep the Milk
Pour 3 cups of whole milk over 8 cups of Froot Loops in a large bowl. Cover and let it sit in the fridge for about an hour. Then, strain it through a fine-mesh sieve, pressing gently to get all that cereal flavor out. You should end up with about 1½ cups of colorful, fruity milk.
Step 2: Cook the Custard
Pour your cereal-infused milk into a saucepan. Add heavy cream, half the sugar (about ⅜ cup), vanilla, and salt. Heat it over medium, stirring occasionally, until it’s steaming but not boiling.
In a separate bowl, whisk together the egg yolks and the remaining sugar until they’re pale and slightly thickened. Slowly, and I mean slowly, drizzle in a bit of the hot milk mixture while whisking constantly (this keeps the yolks from scrambling). Do this a couple more times until everything’s combined.
Pour it all back into the saucepan and gently heat until the mixture thickens enough to coat the back of a spoon. Don’t let it boil!
Step 3: Chill Out
Strain the custard through a fine-mesh sieve to catch any lumps. Then let it cool at room temperature before covering it and popping it in the fridge for at least 1–2 hours (overnight is even better).
Step 4: Churn Time
Pour the chilled custard mixture into your ice cream maker and churn it according to the machine’s instructions. In about 20–25 minutes, you’ll have soft, creamy ice cream.
Step 5: Freeze & Serve
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours until it firms up. When you’re ready to dig in, grab a bowl or cone, scoop, and enjoy. Bonus points for sprinkling extra Froot Loops on top!
Ways to Switch It Up
- Dairy-Free Version? Swap the whole milk for almond or oat milk and use coconut cream instead of heavy cream.
- Love Chocolate? Try Cocoa Puffs for a cocoa-flavored twist.
- Want More Crunch? Stir in crushed cookies or caramelized cornflakes after churning.
- Seasonal Touch: Fresh strawberries or peaches make a great mix-in during summer.
Serving & Storing Tips
- Serving Idea: Scoop into colorful bowls or waffle cones. Add whipped cream and a handful of Froot Loops for that “wow” factor.
- Storage: Keep your ice cream in an airtight container for up to 2 weeks. Place plastic wrap on top to avoid freezer burn.
- Scoop-Ready Tip: Let the ice cream sit at room temp for 10–15 minutes before scooping to soften it up.
Cereal milk ice cream isn’t just a dessert—it’s a trip down memory lane. Whether it’s for movie night with the family or dessert at a dinner party, this whimsical treat will hit all the right notes. So, dust off your ice cream maker and get ready for some sweet fun!
