This Cinnamon Toast Crunch Ice Cream is rich, creamy, and packed with sweet cinnamon cereal flavor. A fun homemade dessert with crunchy bites and a smooth texture in every scoop.
This Cinnamon Toast Crunch ice cream is creamy, sweet, and filled with that classic cinnamon cereal flavor everyone knows and loves. Every scoop has a mix of smooth ice cream and crunchy cereal pieces that make it hard to stop at just one bite.
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 without an ice cream maker.
Also, check out all our Cinnamon Dessert Recipes. For something lighter, make Fruit Ice Cream and Pistachio Ice Cream.
Why We Love This Recipe
- Loaded with cinnamon flavor: Tastes just like the classic cereal in frozen dessert form.
- Creamy and crunchy: The combination of smooth ice cream and crunchy cereal creates the best texture.
- Fun nostalgic dessert: Brings back childhood cereal memories in every bite.
- Easy to make: Simple ingredients with big flavor payoff.
- Great for summer treats: A cool dessert everyone gets excited about.
- Customizable: Add extra cereal, caramel, or crushed cookies for even more flavor.
Ingredients
- Heavy whipping cream: Creates a rich, smooth texture that makes the ice cream extra creamy and scoopable.
- Cinnamon Toast Crunch cereal: The star ingredient that adds sweet cinnamon flavor and crunchy texture throughout the ice cream. Be sure to divide it as directed in the recipe.
- Sweetened condensed milk: Adds sweetness while helping create a soft, creamy no-churn texture. It should not be substituted.
- Vanilla extract: Pure vanilla extract enhances the cinnamon flavor and adds warmth and depth to the ice cream.
- Ground cinnamon: Swirled throughout the ice cream for extra flavor and a beautiful cinnamon ribbon effect in every scoop.
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
- Soften before scooping: If the ice cream is too firm after freezing, let it sit on the counter for about 10 minutes to soften for easier scooping.
- Serve in bowls or cones: Scoop into bowls, waffle bowls, or ice cream cones for a classic ice cream treat.
- Top with extra cereal: Sprinkle additional Cinnamon Toast Crunch cereal on top for extra crunch and flavor.
- Add whipped cream: A dollop of Homemade Whipped Cream makes the dessert even creamier and more indulgent.
- Drizzle with caramel sauce: Adds extra sweetness and Homemade Caramel Sauce pairs perfectly with the cinnamon flavor.
Pro Tips
- Soften before scooping: If the ice cream is hard after freezing, let it sit at room temperature for about 10 minutes before scooping for the best texture.
- Freeze in a shallow container: This helps the ice cream freeze more evenly and makes scooping easier.
- Fold cereal in at the end: Adding the cereal last helps keep some crunch instead of letting it soften too much.
- Save extra cereal for topping: Sprinkle fresh cereal on top right before serving for the best texture.
- Use cold mixing bowls: Chilling your bowl and beaters before whipping the cream helps it whip faster and hold its shape better.
- Don’t overmix the whipped cream: Beat just until stiff peaks form so the ice cream stays light and creamy.
- Cover tightly before freezing: Press plastic wrap or parchment directly onto the surface to help prevent ice crystals.
- Freeze overnight for best texture: While it may be ready sooner, overnight freezing gives the ice cream the creamiest consistency.
- Use a warm scoop: Running your ice cream scoop under warm water makes serving much easier.
Storage
- Freeze in an airtight container: Store the ice cream tightly covered in the freezer to keep it fresh and prevent freezer burn.
- Best enjoyed within 2 weeks: The texture and flavor are best during the first couple of weeks.
- Cover the surface: Press plastic wrap or parchment paper directly onto the ice cream before sealing the container to help reduce ice crystals.
- Soften before serving: Let the ice cream sit at room temperature for about 10 minutes before scooping if it becomes too firm.
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
Make a batch of this Cinnamon Toast Crunch ice cream and enjoy every creamy, cinnamon-filled scoop! It’s a fun homemade dessert packed with nostalgic flavor and crunchy cereal goodness. Don’t forget to leave a review and star rating to share how it turned out!
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
See how we calculate recipe costs.
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.
