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Cereal milk ice cream

This Philadelphia-style cereal milk recipe is a unique treat that is simple to make.
Course Dessert
Cuisine American
Keyword ice cream, ice cream recipe, Milk Bar cereal milk ice cream, Philadelphia style ice cream
Prep Time 10 minutes
Cook Time 10 minutes
Resting time 12 hours 45 minutes
Total Time 13 hours 5 minutes
Servings 8 people
Calories 468kcal
Author Katie Beck

Equipment

  • Ice cream maker

Ingredients

For the ice cream

  • 2 cups heavy cream
  • 1 cup  whole milk
  • cup  granulated sugar
  • ¼ teaspoon  salt
  • ½ teaspoon  vanilla extract
  • 3 cups Kix cereal

For caramel swirl

  • ½ cup sugar
  • cup light corn syrup
  • ¼ cup water
  • 7 tablespoons heavy cream
  • ½ teaspoon vanilla

Instructions

For the ice cream

  • Begin by putting one cup of cereal in a bowl with the heavy cream and milk and steep for 45 minutes, not in the fridge. Strain out the cereal and put the milk mixture in a sauce pan.
  • Add sugar to the milk mixture and heat over medium heat until it almost simmers - don't full on boil - and the sugar is dissolved completely. Remove from heat and pour into a bowl. Add the vanilla extract, pinch of salt and stir. Add the remaining two cups of cereal and cover and chill overnight.
  • When fully chilled, pour the cream through a strainer into the ice cream maker and churn following your machines instructions. This takes about 20 minutes or so of churning. When finished, transfer ⅓ of the ice cream into a container and drizzle ⅓ of the caramel over. Repeat with another third and another. Cover and freeze a minimum of eight hours before scooping.

To make homemade caramel sauce

  • To make the caramel, in heavy saucepan boil sugar, corn syrup, water, and salt over medium heat, stirring ONLY until the sugar is dissolved. Boil mixture, without stirring, gently swirling pan, until a deep golden caramel, this takes about 12 minutes or so, as soon as you smell caramel get ready to take it off. Remove pan from heat and carefully pour cream and vanilla down side of pan (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved. Remove pan from heat and cool caramel to room temperature.

Notes

Goes without saying, but store ice cream in freezer after churning. To serve, let the ice cream sit out on counter about 10 minutes before scooping.
A quick note about the caramel, you can have this made way ahead of time and keep in fridge. Just make sure to bring to room temperature so it is pourable when you are ready to use it. If it is still too stiff at room temperature, heat ever so slightly in microwave until pourable.

Nutrition

Calories: 468kcal | Carbohydrates: 55g | Fat: 27g