Cooking What I Like With Love

Cereal Milk Ice Cream

I’m obsessed with cereal. If I didn’t limit carbs, I’d pretty much run on Rice Krispies. After having a much-anticipated cereal milk ice cream at Milk Bar, I was disappointed. The ice cream did have a cornflake flavor, but it just fell flat for me. After our kids saw that Ben and Jerry’s had introduced a few cereal milk flavors, we tried those. Again, I was disappointed. So…I decided to make my own. Surprise! I never do things like that!

The first time, I made a cornflake ice cream with a cornflake brittle. The flavor was good, but the base was too sweet and lacked a creaminess. I decided to try my usual custard-type recipe on my second attempt. I also opted to use my favorite guilty pleasure, Fruity Pebbles. We infused the milk with cereal. We made the custard base and cooled it. We poured it into the ice cream machine and we crossed our fingers. Success. The ice cream was creamy, sweet but not overpowering and it had that subtle cereal milk flavor. The kids were impressed, one shouting that is was AMAZING!, which I always take as a good sign. I’ve done this one a few times now, but you can substitute whatever cereal you’d like. Just be sure to adjust sugar amounts if you choose something crazy sweet, like Cap’n Crunch. I hope you enjoy bringing the taste of your childhood breakfast to your adult dessert. I sure did!


Steep cereal in milk. Let it sit for 30 minutes.

Strain over bowl, stirring and pressing down to extract milk. Pour cereal milk into liquid measuring cup. Add heavy cream to make 3 cups total dairy.

Whisk three egg yolks in a bowl and set aside. Combine sugar, cereal milk and pinch of salt in a medium saucepan. Stir over medium heat until mixture reaches a soft boil.

Ladle 1/3 of hot cereal milk into egg yolks and whisk vigorously to temper the eggs. Add tempered eggs to saucepan and stir over medium heat until custard thickens enough to coat the back of a spoon. It’ll look like thinner melted ice cream.


Chill mixture in refrigerator, overnight if possible. If you’d like to rush this process, place saucepan in bowl of ice water and stir frequently, adding ice to water, until mixture is thoroughly chilled. Pour mixture into ice cream machine and churn according to machine’s directions. Serve immediately for very soft serve, or scoop into a container, cover and freeze until it is firmer.

Garnish with cereal, or make Fruity Pebbles treats and press into a bowl to make a Fruity Pebbles Bowl!


Cereal Milk Ice Cream

Cereal Milk Ice Cream


  • 2 1/2 cups whole milk
  • 2 cups breakfast cereal
  • Heavy cream to make 3 cups of dairy liquid (about 1-1 1/2)
  • 1/2 cup sugar
  • Pinch salt
  • 3 egg yolks
  • Cereal Treats of your choice for garnish


  1. Steep cereal in milk and let it sit for 20-30 minutes. Strain, pushing out liquid with spatula, reserving liquid. Discard wet cereal. Pour cereal milk in liquid measuring cup. Add heavy cream until you have 3 cups.
  2. Separate three egg yolks into small bowl and whisk briefly. Pour cereal milk, sugar and salt into medium saucepan. Heat and stir until softly boiling over medium heat. About 5 minutes.
  3. Ladle 1/3 of mixture into egg yolks and whisk vigorously until thoroughly combined. Add to sauce pan and whisk over medium-low heat until mixture thickens slightly and coats back of spoon.
  4. Chill mixture, then pour into ice cream machine, following manufacturer’s directions. Once churned, place ice cream into covered container and freeze until firm. Enjoy!
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