Cereal ice cream

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Cereal ice cream

Photo, Irene Ngo.

No need for an ice cream maker: Turns out all that's required to make incredible homemade ice cream is three ingredients and a freezer.


  • 1 1/2 cups corn flakes cereal
  • 1 1/2 cups 35% cream
  • 1/2 300-mL can sweetened condensed milk


  • TOAST corn flakes on a large, rimmed baking sheet at 300F, about 15 min. Let cool, then stir with cream in a large pitcher or bowl. Let stand until corn flakes are soft, about 20 min. Pour through a sieve into a medium bowl. Use the back of a spoon to gently press cornflakes down, but not through the sieve. Cream should measure 1 cup. (If it is less, top up with more cream until it reaches 1 cup.) Refrigerate cream until very cold, preferably overnight. (Cream will not whip if it is not cold enough.)
  • BEAT cold cream in a medium bowl, using an electric mixer on medium, until soft peaks form, 2 to 4 min. Reduce speed to low and beat in sweetened condensed milk until just combined. (Do not overbeat as mixture may curdle.) Mixture should be smooth and fluffy.
  • SCRAPE mixture into a resealable container. Freeze until firm, 6 hours.

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