Cereal Milk Ice Cream (No Machine)
This Cereal Milk Ice Cream brings the nostalgic charm of breakfast straight to your dessert bowl. Best of all, you don’t need an ice cream machine—just 30 minutes of prep for a velvety, scoopable delight.
Ingredients
- 1 cup fruity pebbles, or any cereal 1 ½ oz/ 40g
- 2 cups cold whipping cream 16oz/450 ml (all purpose cream or heavy cream)
- 14 ounces cold condensed milk 1 can/ 400ml (fat-free or regular)
- A handful cereal for mixing in at the end
Instructions
- Pour the cream into a bowl and stir in the cereal. Let it sit and soak for 20 minutes, not too long as it will soak up the cream. This will infuse the cream with the flavors of the cereal.
- Pass the cream through a sieve. Feel free to push out any excess cream from the cereal too. It’s all flavors.
- Whip the cold cream on medium/ high in a stand mixer fitted with the whisk attachment (or using a hand mixer) until soft peaks form.
- Turn off the machine and pour the condensed milk into the whipped cream.
- Turn the speed back up high again and whisk until the mixture is thick and stiff peaks.
- Now you have your ice cream base you can add in your desired flavors once it is nice and thick.
- Stir in the extra cereal for even more flavor and texture.
- Place in a large resealable container and freeze at least 4 hours or overnight before eating. Keep for up to 6 weeks.
Tried this recipe?Let us know how it was!