Homemade Cinnamon Toast Crunch Ice Cream

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This no-yolk Cinnamon Toast Crunch ice cream is the perfect way to create an unforgettable dessert for the whole family. It is ultra-creamy, bursting with cinnamon, and packed with those iconic crunchy cereal bits. Imagine breakfast and dessert rolled into one—all without the fuss of egg yolks. Turn a favorite cereal into a homemade ice cream showstopper!

A glass bowl filled with creamy ice cream, topped with crunchy cereal pieces, sits on a white ceramic plate with a white spoon. The background includes a scattering of cereal pieces and partial views of other bowls on a marble surface.

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I started with my Fruity Pebbles Ice Cream recipe as a base for this one. I prefer Philadelphia-style ice cream, which doesn’t use egg yolks, over custard-based versions. To enhance the flavor, I added malted milk powder, which pairs perfectly with the cinnamon toast crunch cereal milk. For more about malted milk powder, check out this Serious Eats article. They describe it as an “umami bomb” for desserts.

To keep the Cinnamon Toast Crunch crispy, bake it with sugar, milk powder, and melted butter. This ensures the cereal stays crunchy in the ice cream. I’m thrilled for you to try this recipe—it’s a winner!

For more Cinnamon Toast Crunch treats, try Cinnamon Toast Crunch French Toast or Cinnamon Toast Crunch Marshmallow Treats.

Is it worth buying an ice cream maker?

Absolutely! Making your own ice cream lets you avoid artificial additives and extra sugar found in store-bought versions. Plus, there’s nothing like the taste of freshly churned ice cream. The best part? You can customize it to fit your diet and preferences, whether you’re cutting back on sugar or need a dairy-free option.

I did some thorough research and landed on the Cuisinart Ice Cream Maker. Trust me, once you start whipping up your own frozen treats, you’ll be hooked!

Why Make Homemade Ice Cream?

Health Benefits: Making your own ice cream allows you to control the ingredients, ensuring there are no artificial additives or extra sugars often found in store-bought versions. You can use high-quality, natural ingredients for a healthier treat.
Cost Savings: Homemade ice cream can be more economical than purchasing premium ice cream brands. With a few simple ingredients, you can create large batches that cost less per serving than store-bought alternatives.
Customization: The best part about making ice cream at home is the endless customization options. You can tailor the sweetness, experiment with different flavors, and add mix-ins to suit your family’s preferences. Whether reducing sugar, exploring dairy-free alternatives, or incorporating favorite cereals like Cinnamon Toast Crunch, homemade ice cream can be adapted to fit any dietary needs or tastes.
Fun Activity: Making ice cream can be a fun and rewarding activity to do with your kids. It’s a great way to bond and create lasting memories in the kitchen. Watching the ingredients transform into creamy, delicious ice cream is an experience everyone will enjoy.

Cinnamon Toast Crunch Ice Cream Ingredients

An overhead view shows ingredients in bowls labeled with text: whole milk, cinnamon toast crunch cereal, granulated sugar, heavy cream, vanilla, light brown sugar, malted powdered milk, and powdered milk. A black cloth napkin is at the bottom right.

Heavy Cream: Heavy cream provides a rich and creamy foundation for this ice cream. It’s the magic ingredient that transforms the simple sweetness of cereal milk into a decadent and indulgent treat.
Whole Milk: Whole milk not only adds to the smooth texture of the ice cream, but it also acts as a flavor carrier, infusing the base with all those warm cinnamon and toasty notes from the Cinnamon Toast Crunch cereal.
Cinnamon Toast Crunch: The undisputed star! These crunchy squares, bursting with warm cinnamon flavor, are the heart and soul of this ice cream. Each bite is a delicious explosion of textures and tastes, with the sweet cereal pieces adding pops of flavor and crunch throughout the creamy base.
Granulated Sugar: Granulated sugar sweetens the ice cream base, balancing the richness of the heavy cream and the toasty notes from the cereal. It’s the essential building block for creating a perfectly balanced and delicious homemade ice cream.
Light Brown Sugar: A touch of warm complexity! Light brown sugar adds a subtle but delightful hint of butterscotch flavor to the ice cream. It takes the sweetness to a whole new level, adding a warm, complex depth that beautifully complements the cinnamon spice from the cereal.
Non-Fat Dry Milk Powder: The secret to creamy perfection! Non-fat dry milk powder helps achieve a smooth, scoopable ice cream without adding extra fat. It is a thickening agent, ensuring your ice cream has the ideal texture for a delightful scooping experience. I use this Carnation brand.
Malted Milk Powder: Malted milk powder is my secret ingredient. It enhances the overall flavor profile of the ice cream, creating a truly irresistible taste sensation. It adds a hint of sweetness and a subtle nutty flavor that perfectly complements the warm cinnamon from the cereal. I use this Carnation brand.
Vanilla Extract: Vanilla extract may seem simple, but it’s a flavor powerhouse. It adds depth and complexity to the ice cream, rounding out all the other flavors and creating a truly harmonious taste experience.
Diamond Crystal Kosher Salt: Don’t skip the salt! A pinch of Diamond Crystal Kosher Salt might seem counterintuitive, but it’s a game-changer. Salt balances the sweetness of the ice cream and enhances all the other flavors, making them pop and come alive on your taste buds. For those using table salt, use half the amount.

How to make Cinnamon Toast Crunch Ice Cream

Steep the cereal: Combine Cinnamon Toast Crunch cereal, whole milk, and heavy cream in a medium bowl. Let it sit for 40 minutes.

A glass bowl filled with cereal pieces and milk on a marble surface. The cereal pieces are golden-brown and square-shaped. There is a black cloth partially visible in the bottom-right corner. Text at the bottom-left corner reads "Sass and Salt.

A glass bowl filled with milk and cinnamon toast crunch cereal mixed together is placed on a marble countertop. A small piece of dark fabric is visible in the lower right corner. "Sass and Salt" is written in the bottom left corner.

Strain the mixture: Use a fine-mesh strainer to strain the milk mixture into a separate bowl. Press with the back of the spoon.

A bowl of Cinnamon Toast Crunch cereal being strained over a mesh strainer placed on another bowl. The cereal is soaked in milk, and the process appears to be straining the cereal-infused milk into the bowl below.

A strainer filled with cinnamon toast crunch cereal pieces sits atop a large metal bowl, ready for the next step in this amazing cinnamon toast crunch ice cream recipe. A spoon rests in the strainer, angled to the side. The setup is placed on a white marble surface.

Prepare the base: In a medium bowl, whisk together the strained milk, granulated sugar, light brown sugar, powdered milk, malted milk, vanilla extract, and salt. Refrigerate for 4 hours or overnight.

A clear glass bowl sits on a marble countertop, containing a mixture of milk and coarse granules, likely oatmeal, with some powder on top. A black cloth is partially visible in the bottom right corner. The text "Sass and Salt" is printed on the left side of the bowl, evoking thoughts of a cinnamon toast crunch ice cream recipe.

A top-down view of a cinnamon toast crunch milk in a plastic container.

Prepare the Cinnamon Toast Crunch Mix:

While the ice cream base is chilling, prepare your cinnamon toast crunch mix.

Preheat your oven to 350°F (177°C).
Mix together 1 cup crushed Cinnamon Toast Crunch, 1 teaspoon milk powder, and 1 tablespoon light brown sugar. Add 1 tablespoon melted butter and toss to coat, forming small clusters.

A clear glass bowl on a marble countertop contains a mixture of brown sugar, crushed cinnamon toast crunch, and milk powder. The ingredients are shown just before being mixed together for the cinnamon toast crunch mix for the ice cream base. There is text in the bottom left corner that reads "Sass and Salt.

A glass bowl filled with crumbly, cinnamon toast crunch mixture sits on a marble surface. The mixture is golden brown in color and has a rough, uneven texture. The edge of the bowl features a "Sass and Salt" watermark.

Spread clusters on a parchment-lined sheet pan and bake at 350°F for 8-10 minutes until toasted. Cool the Cinnamon Toast Crunch completely before storing or using it in the recipe.

A baking sheet lined with parchment paper cinnamon toast crunch mix. The surface beneath the baking sheet is a white, marble-textured countertop.

A baking tray lines with parchment paper and holds a spread of golden brown, crunchy clusters of cinnamon toast crunch mix. The backdrop includes a marble countertop.

Churn: Pour the cold mixture into an ice cream maker and churn until it reaches a soft-serve consistency.

A top-down view of a person pouring a creamy mixture from a measuring cup into an ice cream maker on a marble countertop. "Sass and Salt" watermark is visible.

Overhead view of a metallic ice cream maker bowl with a creamy cinnamon toast crunch ice cream mixture inside. The bowl is set on a white marble countertop. Text at the bottom left corner reads "© Sass and Salt.

Add the Crunch: Once the churning is complete, add the cinnamon toast crunch mix.

A close-up of a white ice cream freezer bowl filled with ice cream topped with cinnamon toast crunch mix. The bowl is on a marble surface.

A cusinart ice cream freezer bowl filled with ice cream mixed with cinnamon toast crunch mix. A spoon sits inside the freezer bowl. The background is a white, slightly textured surface, and the text "Sass and Salt" appears in the bottom left corner.

Freeze: Transfer to an airtight container and freeze for 4-5 hours or overnight.

A close-up photo of a white rectangular dish filled with creamy ice cream, featuring a metal ice cream scoop resting on top with a scoop of ice cream. The dish is placed on a marble surface next to several small, square pieces of cereal.

Tips for Making Perfect Cinnamon Toast Crunch Ice Cream

Chill Your Ingredients: Ensure your heavy cream and whole milk are thoroughly chilled before use. Cold ingredients help whip the cream, making it fluffy and airy. Churning the mixture helps incorporate air more efficiently, leading to a smoother and creamier texture.
Steeping for Flavor: Allow the crushed cereal to steep in the milk and cream mixture for at least 40 minutes. This process infuses the ice cream base with the cinnamon flavor of Cinnamon Toast Crunch.
Properly Cool the Crunch Mix-In: Allow the Cinnamon Toast Crunch mix-in to cool completely before using it in the ice cream. This prevents it from melting the ice cream.
Churning Process: Follow your ice cream maker’s instructions for churning. This will help achieve the right texture. Over-churning can result in dense ice cream, so pay attention to the recommended time.
Storage: Place the ice cream in an airtight container to prevent freezer burn and maintain freshness. You can also place plastic wrap directly on the ice cream’s surface to minimize ice crystal formation.

Storage Tips for Cinnamon Toast Crunch Ice Cream

Airtight Container: Transfer the freshly churned ice cream into an airtight container with a lid. Ensure the container is large enough to accommodate the ice cream without leaving too much empty space, as excess air can lead to freezer burn.
Freezer Placement: Store the container in the coldest part of your freezer, typically towards the back. Avoid placing it near the freezer door, as temperature fluctuations can affect the ice cream’s consistency.
Label and Date: If you plan to store the ice cream for an extended period, label the container with the date to keep track of its freshness. Ice cream is best consumed within 1-2 months.
Use an Ice Cream Tub: If you frequently make homemade ice cream, consider investing in containers designed to store frozen desserts. These containers often have tight-fitting lids to keep ice cream fresher for longer.

FAQ’s

Is Cinnamon Toast Crunch good on ice cream?

Absolutely! Cinnamon Toast Crunch adds a delightful crunch and a burst of cinnamon sweetness to ice cream. The cereal’s iconic flavor pairs perfectly with the creamy texture, creating a unique and satisfying treat. Whether sprinkled on top or mixed in, Cinnamon Toast Crunch elevates ice cream to a whole new level of deliciousness.

How do you keep cereal crunchy in ice cream?

Making the cinnamon toast crunch in the instructions is the way to keep the cereal crunch in the ice cream. It is coated with sugar and baked, which helps keep the cereal crunchy. If you added plain cereal, it would become soggy.

How long does homemade ice cream last in the freezer?

Homemade ice cream is best consumed within 1-2 months for optimal taste and texture.

A bowl of creamy ice cream mixed with crunchy cinnamon toast cereal pieces. The image features text that reads "Easy & Delicious Cinnamon Toast Crunch Ice Cream" and "thesassandsalt.com" at the bottom.

Have you tried making Cinnamon Toast Crunch Ice Cream? What’s your favorite ice cream topping? Share your thoughts and tips in the comments below!

Cinnamon Toast Crunch Ice Cream

A glass bowl filled with creamy ice cream, topped with crumbled cereal flakes. The bowl is placed on a white plate with a gold spoon on the side. The background includes more scattered cereal flakes. The photo has a watermark in the corner that reads "Sass and Salt.

This Homemade Cinnamon Toast Crunch cereal Ice Cream recipe is the creamy, cinnamon-sweet goodness of cereal milk and cinnamon toast crunch. It is a tasty twist on your favorite breakfast cereal!

Heads up: This deliciousness takes time! Plan to make this ice cream at least a day or two before serving, as the base and churned ice cream must be set up. The wait will be worth it for this homemade treat!

Sarah Allison

Prep Time 30

Cook Time 10

Total Time 10 40

Serving Size

Equipment

Ingredients

For the Ice Cream Base:

2 cups (480 ml) heavy cream
1 1/2 cups (240 ml) whole milk
1 cup Cinnamon Toast Crunch cereal
1/4 cup (50 grams) granulated sugar
1/4 cup (50 grams) light brown sugar
1 tablespoon non-fat powdered milk
1 tablespoon malted powdered milk
1 teaspoon vanilla extract
1/2 teaspoon (2 grams) Diamond Crystal kosher salt; for table salt, use the same weight or half as much by volume

For the Cinnamon Toast Crunch Mix-in:

1 cup Cinnamon Toast Crunch, crushed
1 tablespoon light brown sugar
1 teaspoon non-fat powdered milk
1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1 tablespoon unsalted butter, melted

Instructions

Ice Cream Base:

Plan ahead: Depending on your ice cream maker, you might need to pre-chill the bowl overnight. Check the instructions.
Mix the heavy cream and whole milk in a medium-sized bowl or large measuring cup. Stir in the one cup of Cinnamon Toast Crunch.
Let the mixture steep for 40 minutes in the refrigerator to let the flavors meld.

Strain and Season the Milk:

Place a fine-mesh strainer over a medium-sized bowl.
Carefully strain the milk mixture, collecting the infused milk in the bowl below.
Using the back of a spoon, press gently on the Cinnamon Toast Crunch to extract as much liquid as possible, but avoid forcing the cereal mush through the sieve.
Whisk in the granulated sugar, brown sugar, powdered milk, malted milk powder, vanilla extract, and salt to the collected milk. If needed, strain the mixer through the fine-mesh strainer again if there are lumps.
Refrigerate the mixture for at least 4 hours or overnight to chill thoroughly.

Make the Cinnamon Toast Crunch mix-in

Preheat your oven to 350°F.
Take the remaining cup of Cinnamon Toast Crunch and crush it in a plastic bag with a rolling pin. You can also pulse it a couple of times in a food processor.
In a medium-sized bowl, mix the crushed cup of cinnamon toast crunch, milk powder, light brown sugar.
Add the melted butter to the bowl and toss everything together. The butter will help form small clusters of the cereal mix.
Spread these clusters on a baking sheet lined with parchment paper or a silicone mat.
Bake for 8-10 minutes or until the clusters look toasted and smell buttery.
Allow the crunch to cool completely before using.

Churn the Ice Cream:

Prepare your ice cream maker according to the manufacturer’s instructions.
Pour the chilled Cinnamon Toast Crunch milk mixture into the ice cream maker and churn until it reaches soft-serve consistency. For the Cuisinart ice cream maker that I recommend in my blog post, I churned it for 20 minutes.
Remove the churned ice cream and fold in Cinnamon Toast Crunch.
Transfer the ice cream to an airtight container and freeze for at least 5 hours or overnight.

Notes

Storage Tips

- Airtight Container: Transfer the freshly churned ice cream into an airtight container with a lid. Ensure that the container is large enough to accommodate the ice cream without leaving too much empty space, as excess air can lead to freezer burn.

- Freezer Placement: Store the container in the coldest part of your freezer, typically towards the back. Please don’t put it near the freezer door, as temperature fluctuations can affect the ice cream’s consistency.

- Label and Date: If you plan to store the ice cream for an extended period, label the container with the date to keep track of its freshness. Ice cream is best consumed within 1-2 months. It won’t last that long trust me.

- Use an Ice Cream Tub: If you frequently make homemade ice cream, consider investing in ice cream storage tubs for frozen desserts. These containers often have tight-fitting lids designed to keep ice cream fresher for longer.