This Cereal Milk Ice Cream is made with a milk infusion of sweet colourful cereal like Fruity Pebbles and Fruit Loops. It’s a great way to bring back childhood memories!
It’s been a while since we’ve had cereal of a colorful nature in our house. It’s interesting how as kids we tend to respond to colorful sweet treats, but then most of us sort of deviate from it as we grow older. (Mostly because we realize it’s all sugar haha!) But I must not be the only one missing these treats because my brother just bought a huge box of Lucky Charms!
Nostalgia aside, the reason why I decided to make this Cereal Milk Ice Cream in the first place is because I’ve been wanting to dip my finger into this trend. When my Dad and I visited New York last year, we didn’t have time to go to Christina Tosi’s Milk Bar. And of course, as most of us know, this place is largely responsible for making the Cereal Milk Ice Cream idea popular.
While going to Milk Bar is still on my to-do list, I’m pretty happy that the more close-by Your Local in Makati have created their own delicious version of the Cereal Milk Ice Cream. While Milk Bar uses Cornflakes, Your Local uses the fruity colorful kind. (I’m guessing Fruit Loops since that’s easier to find.)
It’s amazing to think that such a genius concept can stem from something as mundane as spending countless breakfasts relishing that last sip of cereal infused milk. Guess some people are just born with a different level of creativity!
This ice cream is one that you can make with any cereal. I just decided to use Fruity Pebbles because I couldn’t resist the rainbow hues. I honestly don’t like eating Fruity Pebbles as a cereal itself, but it works pretty dang well as an infusion base for Cereal Milk. Again, you can use Fruit Loops, or Koko Krunch, or even Honey Stars for this. Whatever tickles your tastebuds!
All you do is soak the cereal in milk until all the flavor gets incorporated into the milk. Do it for just 15 minutes because when the cereal gets too soggy it’ll be hard to strain cleanly. You can use this milk for milkshakes, but we’re using it as the milk base for the ice cream today.
It’s one simple additional step to make all the difference in your normal ice cream procedure. (I am assuming you have an ice cream maker here, because this isn’t a no-churn recipe. On that note, I should make one of those soon.)
This Cereal Milk Ice Cream reminds me so much of the time I made Earl Grey Ice Cream. For those of you looking for a Milk Tea Ice Cream concept, you can try that out! But if you’re looking for a sweet ice cream that reminds you of your childhood sugar rush, then look no further.
Sweet Cereal Milk Ice Cream
Ice cream made with a milk infusion of sweet colourful cereal like Fruity Pebbles and Fruit Loops. It’s a great way to bring back childhood memories!
Makes 1 liter of ice cream
For the cereal milk infusion
- 3 cups whole milk (plus more as needed)
- 2 cups sweet multi-coloured cereal (such as Fruity Pebbles or Fruit Loops, or use what you like!)
For the custard base
- 1 cup heavy cream
- 6 egg yolks
- 2/3 cup sugar
- Pinch of salt
- Remember to prepare your ice cream maker ahead of time according to manufacturer’s instructions before making this recipe!
Prepare the milk infusion
- 1. In a bowl, combine the milk and cereal. Stir until all the cereal is submerged and allow to steep for 15 minutes. Don’t steep any longer than this or it will be too difficult to get the cereal out.
- 2. Once the cereal has colored the milk, strain the milk through a fine mesh strainer into a large liquid measuring cup. Don’t press the cereal against the strainer; just leave them there for a few minutes to drain as much as possible. You should end up with about 2 cups of infused milk. If not, add more milk as needed to make up the difference.
Make the ice cream base
- 3. Prepare a heatproof bowl or container and set over an ice bath. In a large heavy-bottomed saucepan, mix together the heavy cream and infused milk. Cook over medium-low heat just to scald it.
- 4. Meanwhile, in a bowl, whisk together the egg yolks, sugar, and salt, until mixture is thick and pale. (When the whisk is lifted out of the bowl, the yolks should fall off the whisk in a continuous ribbon.)
- 5. Once the milk and cream on the stovetop just starts to bubble around the edges of the pan, remove from the heat. Whisking your egg yolks constantly, slowly drizzle in about half a cup worth of the warm mixture to temper the eggs. Keep mixing the egg yolks throughout this process so you don’t end up cooking them!
- 6. Slowly drizzle in the rest of the warm mixture from the pan, whisking all the while until well-combined. Wipe up the pan and pour the mixture back inside.
- 7. Return the pan over medium heat, stirring constantly with a wooden spoon until mixture becomes thickened and coats the back of the spoon. (Make sure to stir along the sides and bottom of the pan too!) You can check if the mixture is ready by running your finger on the back of the spoon; it should be able to hold a clear path.
- 8. Remove from heat and pour immediately through a fine mesh strainer and into your prepared container/bowl in the ice bath.
- 9. Allow to cool to room temperature before moving to the fridge for at least 6 hours or overnight. Once the custard is chilled, churn in ice cream maker per its instructions. Transfer to a storage container and freeze for at least 4 hours before serving.
Adapted from I Ate The Whole Thing blog
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