This lucky charms cereal milk ice cream is made with a cereal milk flavored ice cream packed full of lucky charms marshmallows in every bite.
When we visited Portland about 5 years ago, we were able to try salt and straw for the first time. They had an ice cream flavor called Pots of Gold and Rainbows, and that’s what I based this Lucky Charms Ice Cream off of.
Basically, if you love drinking the sweet milk after you eat a bowl of cereal, then you will love this ice cream. The heavy cream and milk for this ice cream are steeped with lucky charms cereal (the grain parts, not the marshmallows) to make the ice cream base taste like a deliciously sweetened bowl of cereal milk turned ice cream. Make sense?
We don’t want to add the marshmallows to the actual ice cream base for this because it turns the milk a weird greenish grey color, although most likely delicious, not super appetizing.
The cereal pieces are strained out of the milk and heavy cream and then you have a sweet creamy mixture that is perfect for churning up in your ice cream maker.
After the ice cream is all churned in your ice cream maker, you’ll want to freeze it for a few hours in your freezer to get it into that scoopable ice cream we all love. Straight from the ice cream maker it’s more like a soft serve ice cream. So you’ll scoop it into a bread pan (or other 5 quart container) and in between layers of ice cream add in some of the beloved dehydrated marshmallows and carefully swirl around with a spoon or knife to get the marshmallows spread throughout the ice cream.
Then cover it with plastic wrap or foil and place in the freezer for at least 6 hours. I like to leave mine overnight.
The ice cream base for this lucky charms ice cream is based off of my vanilla ice cream recipe. It’s a really easy non custard ice cream base, with no eggs, which means no cooking, and cooling. Instead it’s super easy to make – and only requires mixing a few ingredients together.
The most time consuming part of this lucky charms ice cream recipe is separating out the marshmallows from the grain pieces of the lucky charms cereal. You can also buy dehydrated marshmallows in bulk on amazon if you don’t want to do as much picking, since it’s easier to get enough of the grain part of the cereal from the box, since there is always way more.
The delicious crunchy sweet lucky charms marshmallows that we all love soften up in the ice cream, to be a perfect creamy ice cream with gooey delicious colorful marshmallows in every bite!
This lucky charms cereal milk ice cream is a perfect ice cream flavor to enjoy all year, but it’s especially fun and delicious for St. Patrick’s Day! With the beautiful hearts, stars, and rainbow marshmallows spread throughout your bowl – you’ll be gobbling this yummy ice cream up in no time! Just make sure to watch out for those pesky leprechauns who might try and steal a bowl. 😉
Looking for more Lucky Charms Recipes?
- Lucky Charms Treats
- Lucky Charms Bark on Sally’s Baking Addiction
- Lucky Charms Puppy Chow on The Love Nerds
- Lucky Charms Cupcakes on Live Love and Sugar
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Lucky Charms Cereal Milk Ice Cream
- 1 1/2 cups whole milk
- 2 1/2 cups heavy cream
- 1 cup white sugar
- 1 tsp vanilla extract
- 2 cups lucky charms cereal (just the grain part, no marshmallows)
- 1 cup lucky charms marshmallows
- Stir together your whole milk, heavy cream, sugar and vanilla extract in a large bowl for about 2 minutes until the sugar starts to dissolve.
- Pour in the lucky charms cereal and fold it into the milk mixture. Cover and place in the fridge for at least 2 hours, up to overnight.
- Pour the mixture through a strainer to get out all the cereal pieces. Press down on the cereal with a rubber spatula to get as much of that flavorful milk out as possible.
- Pour the milk mixture into your prepared ice cream maker and churn according to directions.
- Scoop some of the ice cream into a 5qt bread pan, then add about 1/3 of the lucky charms marshmallows on top. Carefully stir them throughout with a knife or spoon. Repeat with more ice cream, and more marshmallows till you've used all of it.
- Top with a few extra marshmallows.
- Cover and freeze for 6 hours, up to overnight then serve.