Cinnamon Toast Crunch Ice Cream

Name: Cinnamon Toast Crunch Ice Cream
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 3 ½ cup Cinnamon Toast Crunch Cereal (2 cups cinnamon toast crunch cereal (divided) + 1½ cups cinnamon toast crunch cereal); 1 ¼ cup Whole Milk (1¼ cup milk); 1 ¾ cup Heavy Cream (1¾ cups heavy cream); ⅔ cup Granulated Sugar (⅔ cups sugar); 1 tsp Cinnamon (1 teaspoon ground cinnamon); 0.13 tsp Kosher Salt (⅛ teaspoon kosher salt); 1 tsp Vanilla (1 teaspoon vanilla extract); 1 tbsp Unsalted Butter (1 tablespoon butter); ⅓ cup Light Brown Sugar (⅓ cup light brown sugar)

Cinnamon Toast Crunch Ice Cream - Dessert (American)

40 minAmerican

Servings6

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1Combine 2 cups of cereal with the milk in a bowl. Set aside to soak for 30 minutes.
2Pour the cereal and milk through a fine mesh strainer and discard the soggy cereal. Add the cream, sugar, cinnamon, salt and vanilla to the cereal milk and whisk to combine.
3Pour the mixture into your ice cream maker and process according to your machine's instructions.
4Caramelized Cinnamon Toast Crunch
5While the ice cream is churning, combine the butter in a nonstick skillet over medium heat. Stir to melt the sugar and the butter together. Let it cook for a few minutes, until a thick caramel-like sauce has formed.
6Add 1½ cups of cereal to the pan and stir to coat well. Transfer the coated cereal to a sheet of parchment. Working quickly with two forks, separate the pieces and spread them out across the parchment to cool.
7When the ice cream is finished churning, scoop it into a freezer-safe container. Sprinkling cinnamon toast pieces throughout the ice cream as you fill the container. Save any remaining pieces for serving.
8Place in the freezer until ready to serve.