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–+ servings

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 minutes
Cook Time 10 minutes
Total Time 10 hours 40 minutes
Serving Size 4

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.
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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.