![]() ![]() I stirred in some crushed Cinnamon Toast Crunch while the ice cream was freezing, which added some great texture and a little extra flavor to the mix, but you can save a step by generously sprinkling it on top before serving. Although quite a bit of sugar went into the base, the finished ice cream is not overly sweet. The finished ice cream definitely tastes like cereal milk, with just the right hint of cinnamon and sugar. Cooking and cooling this mixture does add a little bit of extra prep time to your ice cream, but then you simply fold in some whipped cream and freeze, so there is still no need for an ice cream maker! Instead of sweetened condensed milk, I cooked up a base using cereal-infused milk, sugar and a touch of cornstarch to thicken it up slightly. Most no churn ice creams start with sweetened condensed milk, which provides a sweet, easy base for the ice cream, and have whipped cream folded in to lighten it up and give it a churned ice cream texture. I decided to turn my cereal milk into a no churn ice cream. I love cinnamon sugar on actual toast, so it is no surprise that this sweet cereal is right up my alley. This time around, I turned to another favorite cereal flavor of mine: Cinnamon Toast Crunch. I’ve made cereal milk ice cream with great results using a chocolate cereal. The idea comes from the fact that the milk left after you eat cereal – particularly a sugary, flavorful cereal – is delicious on its own. ![]() Cereal milk ice cream starts with cereal that is soaked in milk, leaving behind traces of delicious cereal flavor once it is strained out. ![]()
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