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A white bowl full of Cinnamon Toast Crunch Ice Cream.
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5 from 3 votes

Cinnamon Toast Crunch Cereal

This cinnamon toast crunch ice cream has all the great flavors of a bowl of Cinnamon Toast Crunch cereal all wrapped up in creamy cinnamon ice cream with a delicious cinnamon graham swirl and cereal pieces.
Prep Time20 minutes
Cook Time20 minutes
Cooling/Chilling Time10 hours
Total Time10 hours 40 minutes
Course: Dessert
Cuisine: American
Keyword: cinnamon toast crunch ice cream, ice cream
Servings: 8
Calories: 443kcal

Equipment

Ingredients

  • 1 1/2 cups whole milk
  • 3 cups cinnamon toast crunch cereal (divided)
  • 2 cups heavy cream
  • 4 egg yolks
  • 2/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/8 tsp sea salt

For the Cinnamon Graham Swirl:

  • 3 TBS brown sugar
  • 3 TBS melted unsalted butter

Instructions

For the Cinnamon Toast Crunch Ice Cream:

  • Add the milk and two cups of the cereal to a large bowl and stir them together. Cover the bowl and place it in the fridge for at least 2 hours, up to overnight.
  • Pour the cereal milk through a strainer to get out all of the cereal pieces.
  • Add the cereal milk, and cream to a large sauce pan. Heat it over medium until the mixture starts to bubble.
  • In a large bowl, whisk together the egg yolks, and granulated sugar.
  • Slowly pour 1/2 cup of the warm cream mixture into the egg yolks, while whisking quickly.
  • Pour another 1/2 cup and stir it in completely, then another 1/2 cup.
  • Pour the mixture back into the sauce pan and let it continue to cook over medium heat for a couple minutes, until the mixture starts to thicken enough to coat the back of a spoon.
  • Pour the custard mixture through a strainer, into a large bowl.
  • Stir in the vanilla extract, cinnamon, and salt.
  • Place the bowl over an ice bath in another bowl, and let it sit to cool down for about 10 minutes, stirring occasionally.
  • Cover the bowl and place it in the fridge for at least 2 hours.

For the Cinnamon Graham Swirl:

  • Pulse the remaining cup of cereal pieces into a fine crumb.
  • Add the cereal crumbs to a small bowl and stir in the brown sugar and melted butter. Set the bowl aside.

For the Ice Cream:

  • Pour the cinnamon custard mix into your prepared ice cream maker and run it according to the manufactures directions. Mine is about 25 to 30 minutes.
  • Add in about 1/3 of the cinnamon graham crumble to the machine and let it keep churning until that is mixed throughout.
  • Scoop the custard into a 2 QT pan, scooping about 1/4 cup, then sprinkling a couple Tablespoons of the cinnamon graham swirl over the top. Then repeat with more ice cream, more cereal swirl, etc.
  • Cover the container and place it in the freezer to harden for at least 6 hours, even better is overnight.

Nutrition

Calories: 443kcal | Carbohydrates: 38g | Protein: 5g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 181mg | Sodium: 196mg | Potassium: 144mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1210IU | Vitamin C: 0.4mg | Calcium: 164mg | Iron: 2mg