Cinnamon Toast Crunch Ice Cream


Treat yourself to a scoop (or two) of this Cinnamon Toast Crunch Ice Cream! Whether enjoyed on a hot summer day or as a cozy dessert, this homemade ice cream will leave you wanting more.


- Heavy Cream - Whole Milk - Granulated Sugar - Light Corn Syrup - Salt - Vanilla Extract - Cinnamon Toast Crunch Cereal

HOW TO MAKE Cinnamon Toast Crunch Ice Cream

In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, light corn syrup, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

Remove the saucepan from the heat and stir in the vanilla extract.

Pour the mixture into a large bowl and let it cool to room temperature.

Once the mixture has cooled, cover it with plastic wrap and refrigerate it for at least 2 hours, or until it's completely chilled.

While the mixture is chilling, crush the Cinnamon Toast Crunch cereal into small pieces.