What kind of cornflakes should I use for this recipe?

Make sure you use plain, unsweetened cornflakes here. The ice cream is already sweetened through the condensed milk, so using frosted or otherwise sweetened cornflakes will be too overpowering.

What is the purpose of making cornflake crunch vs plain cornflakes?

Making the cornflake crunch enhances the flavor of the cornflakes and helps prevent them from getting too soggy once added to the ice cream. If you just use plain cornflakes as your ice cream mix-in, you will miss out on all those deep, buttery flavors.

How do I make cereal milk?

Okay technically, we are making "cereal cream" for this recipe by soaking plain cornflakes in heavy cream. Just mix in your cornflakes so they are coated in the cream, then leave to infuse for at least 20 minutes. I like to do this at the very start to save time while I prepare the cornflake crunch. Once infused, strain out the cornflakes and squeeze out as much of the heavy cream as you can.

No-Churn Cereal Milk Ice Cream - Mia's Kitchen Counter

Description

Indulge in nostalgia with this No-Churn Cereal Milk Ice Cream—a modern blend of childhood and creativity in one satisfying frozen treat.

Ingredients

Scale

Cornflake Crunch:

2 1/2 cups (68 grams) unsweetened cornflake cereal
1/4 cup (18 grams) non-fat dry milk powder
1 1/2 tablespoons (18 grams) granulated sugar
pinch of salt
4 tablespoons (56 grams) unsalted butter, melted

Ice Cream Base:

1 pint/2 cups (454 grams) heavy cream
1 cup (27 grams) unsweetened cornflake cereal
1 teaspoon vanilla extract
pinch of salt
2/3 cup (198 grams) sweetened condensed milk

Instructions

Make the Cornflake Crunch:

Preheat the oven to 325ºF.
In a large bowl, crush the cornflakes slightly until flakes are reduced to half the size.
Toss the cornflakes with the milk powder, sugar, and salt.
Add the melted butter and toss to combine.
Spread the cornflake mixture across a parchment lined baking sheet and bake for 20 minutes.

Make the Ice Cream Base:

In a medium-sized bowl, combine the heavy cream and cornflakes so that all the flakes are coated in the cream. Let steep for at least 20 minutes, then strain thoroughly (squeeze excess liquid out of the cornflakes).
To the strained cream, add the vanilla and salt and whip to soft peaks.
Fold the sweetened condensed milk into the whipped cream until just combined.
Fold in 1/2 cup of the cornflake crunch to the ice cream base and add half this mixture to a loaf pan.
Sprinkle 1 cup of cornflake crunch on top of this layer, then follow with the rest of the ice cream base and another layer of cornflake crunch on top.
Cover and store in the freezer for at least 3 hours before scooping.

Notes

Remember to use plain cornflakes for this ice cream, not sweetened or frosted!
Squeeze as much of the cream out of the cornflakes when making the “cereal milk.”

Keywords: no churn ice cream, ice cream, cereal milk