Easy No-Churn Corn Flakes Milk Ice Cream

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.

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.

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

Garnish with crunchy corn flakes

Ingredients:

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:

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

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.

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.

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

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.

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.

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!