When I was a kid, on the rare occasions that I was allowed sugary cereal for breakfast, the best part was always the super sweet cereal milk at the bottom of the bowl. Christina Tosi and Milk Bar took this magical elixir and turned into soft serve ice cream, panna cotta, and ice cream pies. I, in turn, decided to turn it into a no-churn ice cream.
Merging techniques
It’s no secret that I love making no-churn ice creams so combining it with my love of cereal milk was a no-brainer.
I used Milk Bar’s method of infusing cereal flavor into milk, using heavy cream instead. I won’t lie, I was tempted to use Frosted Flakes instead of plain cornflakes but was worried about the sugar overload.
Once the heavy cream was infused and cooled down, I used the time-honored no-churn method from Nigella Lawson to make the ice cream.
To top or not to top
I have a friend who likes an unadulterated, smooth, and creamy ice cream. She doesn’t like mix-ins and doesn’t like toppings unless they are something like a hot fudge sauce. So for her, this ice cream is perfect as is.
I, however, like mix-ins and crunchy toppings along with hot fudge sauce and whipped cream – I want the whole shebang. I like a simple topping of cornflakes crushed on top of a scoop of this ice cream. For me it’s perfect. But you can also add nuts, sprinkles, or anything you desire. This ice cream is a bit of a blank canvas.
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No-Churn Cereal Milk Ice Cream
- Total Time: 7 hours, 20 minutes
- Yield: 16 1x
Description
The nostalgic super sweet, bottom of the cereal bowl vibe of this no-churn ice cream is an homage to Milk Bar’s Cereal Milk.
Ingredients
2½ cups heavy cream
2¼ cups cornflakes
14-ounce can sweetened condensed milk
1 tablespoon brown sugar, packed
½ teaspoon salt
2–3 tablespoons Irish cream liqueur, optional*
Instructions
Preheat the oven to 300 degrees F.
Spread the cornflakes on a parchment-lined baking sheet. Bake for 15 minutes, until lightly toasted. Cool completely.
In a bowl or pitcher, vigorously mix together the heavy cream and cooled cereal. Let steep for 20 minutes at room temperature.
Strain the mixture through a fine-mesh sieve, using the back of a ladle or spatula to wring the cream out of the cornflakes. Do not force the cornflakes through the sieve. Place the strained mixture in the refrigerator for 30 minutes.
Place the heavy cream, sweetened condensed milk, brown sugar, salt, and vodka in the bowl of a stand mixer. Start on low speed to combine the ingredients then slowly raise the speed to medium. Whisk until soft peaks form and the mixture is airy. Place the mixture in an airtight container and freeze for 6 hours or overnight.
Serve with a topping of crushed cornflakes.
Notes
*You may use vodka if you prefer. Alcohol helps to keep the ice cream soft because it never freezes hard. If you omit the alcohol, allow the ice cream to sit at room temperature for 10 minutes before serving.
- Prep Time: 15 minutes
- Inactive Time: 6 hours, 50 minutes
- Cook Time: 15 minutes
- Category: Ice cream
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 230.64
- Sugar: 16.15 g.
- Sodium: 143.12 mg
- Fat: 15.9 g.
- Saturated Fat: 10.1 g.
- Carbohydrates: 19.19 g.
- Fiber: 0.13 g.
- Protein: 3.38 g.
- Cholesterol: 50.45 mg.
Keywords: cornflakes, sweetened condensed milk
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