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.