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Ninja Creami Cereal Milk Ice Cream

Ninja Creami Cereal Milk Ice Cream

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Transform your favorite childhood cereal into a creamy, nostalgic dessert with this easy Ninja Creami recipe. Perfect for beginners, this ice cream captures the sweet, comforting flavors of cereal milk in every bite!

Ingredients

Scale
  • 1 cup dry breakfast cereal (e.g., Cinnamon Toast Crunch)
  • 1½ cups whole milk
  • 2 tablespoons vanilla instant pudding mix
  • ½ cup heavy cream
  • Optional: ¼ cup cereal for mix-ins or garnish

Instructions

  1. Infuse the Milk: Combine cereal and milk in a mixing bowl. Stir and refrigerate for 30 minutes, stirring occasionally to maximize flavor infusion.
  2. Strain the Milk: Pour the mixture through a fine-mesh sieve, pressing the cereal to extract all liquid. Discard soggy cereal.
  3. Prepare the Base: Whisk pudding mix into the strained milk until dissolved. Add heavy cream and whisk until smooth.
  4. Freeze: Pour the mixture into a Ninja Creami pint container, ensuring it doesn’t exceed the max fill line. Freeze on a level surface for at least 24 hours.
  5. Spin in Ninja Creami: Place the frozen pint in the Ninja Creami machine and process using the “Ice Cream” setting. If crumbly, use the “Re-spin” function or add a tablespoon of milk and re-spin.
  6. Optional Mix-ins: Create a well in the center of the ice cream, add crushed cereal, and process using the “Mix-In” function.

Notes

Serving Suggestions:

  • Serve in bowls or cones with extra cereal on top for crunch.
  • Drizzle with caramel or honey for added sweetness.

Tips & Tricks:

  • Use fresh cereal for stronger flavor.
  • Taste your base before freezing to adjust sweetness if needed.
  • For dairy-free options, substitute milk with almond or oat milk and heavy cream with coconut cream.

Storage & Reheating:

  • Store leftovers in an airtight container in the freezer for up to two weeks.
  • Let ice cream sit at room temperature for 5 minutes before scooping to soften slightly.