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Honey Nut Cheerios™ Ice Cream

  • Prep 15 min
  • Total 12 hr 20 min
  • Servings 2
  • Pinterest
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A simple and delicious recipe for ice cream, made with milk soaked in Honey Nut Cheerios™. MORE + LESS -

Dan Whalen
October 31, 2014

Ingredients

ICE CREAM

1
quart cream
1
quart milk
8
cups Cheerios™ cereal
1 3/4
cups sugar
2
packages milk powder (about 180g)
1/2
teaspoon gelatin

CEREAL BRITTLE

2
cups sugar
2
cups cereal
1
cup water
2
tablespoons light corn syrup
1/4
teaspoon salt

Steps

Hide Images
  • 1
    For the ice cream, mix the cream and milk and add the cereal. Allow to sit for about an hour, stirring occasionally. Strain. Heat the milk until just steaming and remove from heat. Whisk in the sugar, milk powder, and salt.
  • 2
    Allow to cool fully in the fridge overnight.
  • 3
    For the brittle, mix the sugar, water, and syrup in a small pot and cook on medium/high until it reaches a temperature of 280°F (soft crack stage; use a candy thermometer). During this time, don't stir it, just swirl the pot once in awhile to combine everything.
  • 4
    Pour out the Cheerios™ in an even layer on a large sheet pan that is covered with a piece of parchment paper and lightly buttered. Flatten them all out as best you can.
  • 5
    Very lightly and carefully (it's hot!) drizzle the sugar mixture over the Cheerios™ to eventually cover them all. Do this very slowly or you may mess up your nicely organized single layer of Cheerios™.
  • 6
    Allow to cool about an hour.
  • 7
    Give the cooled ice cream base a quick and vigorous whisk, then pour into ice cream maker. Churn according to manufacturers instructions. Chill further in the freezer to harden.
  • 8
    Break up the Cheerio™ brittle. Scoop some of your ice cream into a bowl and serve with the brittle.
  • 9
    NOTE FOR VEGETARIANS: The gelatin in this recipe is used as a binder. The recipe will work just fine without it, but it will become icy and hard in the freezer after about a week. The gelatin increases stability and shelf life.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
I've been doing cereal milk ice cream for a while now, but I don’t think any have come out quite as delicious as this flavor!

It even prompted one of my roommates to offer to invest in an ice cream shop that only sold cereal milk varieties.

I think it’s actually a pretty good idea. You could make batches of all your favorite cereal-flavored ice creams, have crushed up cereals as the toppings, and even have some fun confections like the Cheerio Brittle I made for this recipe.

Seriously though, this Honey Nut Cheerio Ice Cream recipe is amazing. It has just the right sweetness, a strong honey flavor, and a beautifully creamy and dense texture. On top of all that, there are no complicated custards to make or eggs to temper. Just mix the ingredients and go!

First mix the milk and cream with the Cheerios and let it sit a while. Then drain out the cereal and mix in the sugar and milk powder.

After letting it fully cool, mix in an ice cream maker. Yum!

I wanted a nice garnish to go with this special ice cream, so I whipped up a Cheerio Brittle.

It looks best if you lay them all out flat.

Pour the candy sugar over the Cheerios nice and slow. This was brought to a “soft crack” temperature of 280, so when it cools it will be like glass.

A sheet of Cheerios!

A light drop and it broke into nice pieces.

Nothing like a cone of Honey Nut on a sunny afternoon!

Dan Whalen thinks Omar would love this flavor. He has been blogging for over 4 years at The Food in My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!

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