Cinnamon Toast Crunch Ice Cream
Cinnamon Toast Crunch Ice Cream combines your favorite cereal with no churn ice cream. Smooth and creamy and the best dessert for summer.
Servings: 8
Cost: $7.86, $0.98 per Serving
Ingredients
- 3 cups Heavy Whipping Cream
- 3 cups Cinnamon Toast Crunch Cereal divided
- 14 oz. Sweetened Condensed Milk
- 2 tsp Vanilla Extract
- 1 tsp Ground Cinnamon
- 1 Tbsp Sugar
Instructions
- Combine the heavy whipping cream with 2 cups of the cereal. Cover and refrigerate for at least 2 hours or overnight.
- Strain the cream and discard the soaked cereal. Measure 2 cups of the infused cream into a large mixing bowl. If needed, add more heavy whipping cream to make 2 cups.
- Add the vanilla extract. Beat with a stand mixer or hand mixer until soft peaks form.
- In a separate bowl, stir together the sweetened condensed milk, cinnamon, and sugar.
- Gently fold the sweetened condensed milk mixture into the whipped cream until combined.
- Fold in the remaining 1 cup of cereal.
- Spread the mixture into a loaf pan. Cover and freeze for at least 4 hours, or until firm.
- Serve and enjoy.
Notes
I place my mixing bowl and beaters in the freezer for 10-15 minutes before whipping the cream to help whip it quicker.
Nutrition
Calories: 513kcal | Carbohydrates: 41g | Protein: 7g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 138mg | Potassium: 284mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1633IU | Vitamin C: 7mg | Calcium: 204mg | Iron: 2mg
