Cereal Milk Ice Cream Recipe (No-Churn)

My No Churn Cereal Milk Ice Cream is an easy make-at-home ice cream that captures all the flavour of cereal milk—no ice cream maker required!

I try to be sensible at breakfast: porridge, homemade granola with fruit, Weetabix or a smoothie are my usual choices. Yet sometimes nostalgia wins and I find myself eating a bowl of Crunchy Nut Cornflakes, Coco Pops or even those Nesquik balls that look ridiculous but taste amazing.

I recently read about Momofuku’s cereal milk ice cream—where cornflakes are steeped in milk and that milk is used to make sweet, flavourful ice cream. I’ve already used cereal milk to make ice lollies, which turned out brilliantly, so I decided to try my own no-churn cereal milk ice cream at home.

I don’t own an ice cream machine, so this is a no-churn recipe (similar to my strawberry shortbread no-churn ice cream). Using Crunchy Nut Cornflakes gave the ice cream an extra nutty, caramelised edge that lifted it above regular cornflake versions.

The ice cream is delicious on its own, but if you want to make it decadently naughty, try serving it with a tinned sponge pudding in syrup. It’s an indulgent combination that’s worth every extra calorie—and a few extra laps on the treadmill afterwards.

I’m now resisting the urge to try a Nesquik version, but it’s definitely on the list of playful ideas.

More Frozen Treats

If you want other recipes to cool you this summer, consider:

Prosecco, lemon and ginger granita

Spiked pineapple dole whip

Pick ’n’ mix popsicles

Easy strawberry and rhubarb sorbet

No churn lemon shortbread ice cream

The No Churn Cereal Milk Ice Cream Recipe:

No Churn Cereal Milk Ice Cream

By Nicky Corbishley

An easy make-at-home ice cream with the flavour of cereal milk—Crunchy Nut Cornflake version. No ice cream maker needed.

Prep Time:
4 hrs 50 mins

Total Time:
4 hrs 50 mins

Servings: 10 -12 portions

Course: Dessert

Cuisine: American, British

Ingredients

710 ml (3 cups minus 2 tsp) double (or heavy/whipping) cream
240 ml (1 cup) whole milk
135 g (3 1/4 cups) Crunchy Nut cornflakes use a gluten-free variety if required *
240 ml (1 cup) sweetened condensed milk
1 tsp vanilla extract

Instructions

Pour the cream, 90 ml (1/3 cup) of the milk and 90 g (2 cups) of the Crunchy Nut cornflakes into a large bowl. Stir and let sit for 30–45 minutes so the cream absorbs the cornflake flavour.
Place a sieve over a large bowl and strain the mixture. It will be thick and some mixture will cling to the cornflakes. Pour half of the remaining milk over the cornflakes in the sieve to wash the flavour out, then repeat with the rest of the milk. Press the cornflakes gently with a spoon to extract as much liquid as possible.
Discard the soggy cornflakes.
Pour the sweetened condensed milk and vanilla into the flavoured cream. Whisk with a balloon attachment or electric hand whisk until the mixture is thick and holds its shape when the whisk is lifted.
Spoon the mixture into a loaf tin, pie tin or other freezable container. Sprinkle the remaining cornflakes on top. Freeze for at least 3–4 hours. Cover with a lid or plastic wrap if freezing longer.
Remove the ice cream from the freezer about 10 minutes before serving to let it soften slightly.

Notes

* Although corn is naturally gluten free, many Crunchy Nut cornflake varieties contain barley malt, which includes gluten. Use a certified gluten-free cereal if needed.

Nutritional information is per serving (based on 10 servings).

Nutrition

Nutrition information is automatically calculated and should be used as an approximation.

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