Easy No-Churn Corn Flakes Milk Ice Cream

jenni Food 9 Comments

No ice cream maker, no problem!

Make ice cream in a jiff with no hand-churning required or using an ice cream machine to turn into delicious dessert. This ice cream will totally blow your mind with its simplicity.

My children are major cereal eaters just like their dad. It’s probably the American in them. They like eating Corn Flakes, Coco Puffs, Grape-Nuts, Cheerios, Bran Flakes, Shredded Wheat, Banana Nut Crunch, etc. and their favorite part when having cereal is drinking the leftover milk in the bowl which is the cereal milk.

IMG_6384

Dylan: CEREAAAAAAAL! AHHHHHH!

Cereal Milk™ flavor is the new salted caramel. We have to thank Christina Tosi of the famous Momofuku Milk Bar in NYC who popularized the cereal milk™ drink and soft serve ice cream (yes, Momofuku’s cereal milk is trademarked hence, the “corn flakes milk” title, but you can use any cereals) for this childhood favorite.

IMG_6324

You know that yummy milk that’s leftover after you’ve eaten all the cereal out of the bowl? Milky goodness! We’re turning this baby into the easiest dessert ever!

Secret ingredient: condensed milk! It’s the magic ingredient when making no-churn ice cream – the end result will be creamy, smooth and not at all icy.

Easy No-Churn Corn Flakes Milk Ice Cream

IMG_6404

Garnish with crunchy corn flakes

Ingredients:

IMG_6310

1 small can (168ml) sweetened condensed milk
1 1/2 cup of your favorite cereal (I used corn flakes cereal for this recipe)
3 cups heavy whipping cream (I used Nestle Cream)
pinch of salt (you can add more if you want a salty-sweet flavor

Easy peasy:

IMG_6315

Step 1: Place the cereal in a large bowl and add a pinch of salt (this will brighten the taste of your ice cream). Pour heavy cream over cereal. Steep until soggy about 5 minutes.

Tip: I put the mixture in the fridge while steeping for easy whipping

IMG_6325

Step 2: You have two options: First is to strain cereal using a fine mesh colander and with a spatula or the back of a spoon, push out as much of the liquid as possible. Discard the soggy cereal. This makes a smooth ice cream.

The next option (which I did in this recipe) is to include the soggy cereal into the mix for a stronger cereal flavor and you also get tiny cereal bits in your ice cream.

IMG_6332

Step 3: Whip cream to stiff peaks in a large bowl. You can use a hand-mixer or an electric stand mixer or a blender.

Don’t worry if the cream doesn’t get stiff, just freeze it overnight and it will harden.

IMG_6334

Step 4: Stir 1/3 of the whipped cream into the sweetened condensed milk to lighten it, then fold in remaining cream.

IMG_6352

Tip: Make this ice cream at night so the kids (and you too) don’t keep on checking the freezer to see if it’s done. Sleep and wake up to homemade ice cream! LOL

Step 5: Transfer to a freezer-safe container or loaf pan, cover with plastic wrap or an airtight lid, and freeze until firm, at least to 6 hours or overnight.

image1

Step 6: Serve with a smile! 🙂

Basically, the base for the no-churn ice cream are the sweetened condensed milk and heavy cream. You can add any flavor you want to the mix. You can include chunky ingredients like cheese, pretzels, brownies, cookies, peanut butter, chocolate chips and more!

The finished ice cream is delicious, creamy and scoopable right out of the freezer.

IMG_6387

Tip: Use a storage container that encourages speedy freezing of ice cream. What you want to look for is a shape with a high surface-area-to-volume ratio that will expose the mass of the ice cream to cold air—something wide and flat rather than compact and boxy. A loaf pan gives you plenty of room to work with and makes it also easy to scoop a perfect ball of ice cream every time.

Try this super easy and yummy  homemade ice cream and impress your family and friends! Stay cool.

Watch out for my No-Churn Birthday Cake Ice Cream recipe!

Comments 9

    1. Post
      Author
    1. Post
      Author
  1. I don’t know if you saw my first post, but can you please share the heavy whipping cream you used and where I can buy it? I’ve been looking at the groceries but all they have are Nestle creams 🙁

    1. Post
      Author

      Hi Kitty,

      I just used Nestle Cream. My tip would be to refrigerate it while the corn flakes is steeping.

      Thanks!

      Best,
      Jenni

  2. Pingback: Quaran-theme: In the Kitchen (1) – beareyes.blog

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.