Enjoy all the flavors of a bowl of Cinnamon Toast Crunch cereal in this Cinnamon Toast Crunch Ice Cream Recipe. It is a super easy no churn recipe that turns out amazing.
Cinnamon Toast Crunch fans are going to love this ice cream recipe. It is creamy, delicious, and a real treat. It is easy enough for busy moms to make this any day of the week.
Also, check out all our Cinnamon Dessert Recipes. For something lighter, make Fruit Ice Cream and Pistachio Ice Cream.
Table of contents
Why This Recipe Works
It is so easy with only a few ingredients. You don’t need an ice cream maker and it comes together effortlessly.
If you love Cinnamon Toast Crunch, this is a must try recipe.
Ingredients
- Heavy Whipping Cream. The heavy cream makes the ice cream so creamy and wonderful.
- Cinnamon Toast Crunch Cereal. Make sure to divide this.
- Sweetened Condensed Milk. Don’t substitute this as it helps to give the ice cream extra sweetness.
- Vanilla Extract. Pure vanilla extract is best. This helps to enhance the cinnamon and other flavors.
- Ground Cinnamon. This creates the gorgeous swirls in the ice cream. Not only does it look great but it adds to the flavor.
Find the entire list of ingredients at the bottom of the page.
How to Make Cinnamon Toast Crunch Ice Cream
Step 1. Combine the heavy whipping cream with the cereal. Cover the mixture and allow to chill for at least 2 hours but overnight is best.
Step 2. Remove the cereal from the cream. You can use a fine mesh strainer if needed. You do not want any pieces of cereal left in the cream.
Step 3. Get out a separate bowl. Stir together the sweetened condensed milk, cinnamon, and sugar. Add the remaining cereal.
Step 4. Spread the mixture into a loaf pan and cover. Freeze for at least 4 hours until firm or overnight.
How To Serve
If the ice cream is hard to scoop once frozen, allow it to come to room temperature first. Allow it to sit for 10 minutes on the counter and it should be easy to scoop.
Serve the ice cream in bowls, waffle bowls, or cones. Top with extra Cinnamon Toast Crunch Cereal if desired. Sometimes, we also add a dollop of Homemade Whipped Cream Recipe on top.
How Long Will Homemade Ice Cream Last?
The ice cream will keep covered in the freezer for up to 1 month. Make sure the ice cream is well-covered.
I also like to place a piece of wax paper directly on the ice cream. This helps to prevent ice crystals from forming and keeps the ice cream fresh. You can then place the regular cover on top of the container.
This double method seems to work great and results in really fresh ice cream every time.
Pro Tips
- Place the mixing bowl and beaters in the freezer for 10 to 15 minutes before whipping the cream. This will help whip it quicker. Using a cold mixing bowl will help your ice cream freeze better later.
- Do not overmix. Be very careful only to mix the heavy whipping cream and sweetened condensed milk until just combined.
- You can also save additional cereal pieces or crushed cereal to top the ice cream with when serving. It is so delicious and kids love adding this topping.
- Make sure to remove all of the cereal from the cream after it has soaked. You can use a mesh strainer to help strain the milk if needed. All of the flavor is in the whipping cream now from being soaked with cereal.
- Start with really good ingredients. Since the ice cream requires so few ingredients, it is important to use the best. You want to use good quality items such as real vanilla extract. The ice cream will taste noticeably better using quality ingredients.
- Keep your ice cream soft once frozen by using a shallow container. Homemade ice cream can often become hard and icy. This can be prevented by using a shallow container instead of a deep one.
More Homemade Ice Cream Recipes
- Reese’s Peanut Butter Cup Ice Cream Recipe
- Homemade Churro Ice Cream Recipe
- Snickerdoodle Ice Cream Recipe
- Cinnamon Ice Cream Recipe
- Homemade S’mores Ice cream recipe
- No Churn Chocolate Ice Cream
Go ahead and make this luscious ice cream. Then please come back and leave a comment and star rating.
Cinnamon Toast Crunch Ice Cream Recipe
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 Cinnamon Toast Crunch cereal. Cover and chill for at least 2 hours but overnight is preferred.
- Then remove the cereal from the cream and discard the cereal. Then pour 2 cups of the cinnamon toast crunch cream into a large mixing bowl. (If your mixture did not make 2 cups, add in more cream as you will need 2 cups for this recipe.)
- Then add in the vanilla extract. With a stand up mixer or hand held mixer, beat together until the cream is whipped and can form soft peaks.
- In a separate bowl, stir together the sweetened condensed milk, cinnamon and sugar.
- Then gently fold in the sweetened condensed milk mixture into the whipped cream with a spatula and spoon until thoroughly combined.
- Then fold in the remaining 1 cup of the Cinnamon Toast Crunch Cereal.
- Spread the mixture into a loaf pan, cover and freeze for at least 4 hours until firm.
- Serve and enjoy! The ice cream will keep covered in the freezer for up to 1 month.
