Cereal Milk Ice Cream Recipe

This cereal milk ice cream recipe is super simple and pretty low-effort to make.

Cereal milk was always the best part of eating cereal when growing up – the malty, subtly sweet milk was just the best after finishing the crunchy cereal itself.

Fast-forward to my young adult years – about 10 years ago (yikes) – a brand called Ice Cream Union launched a flavour called 'The Cornflake Federation'. In other words, cereal milk ice cream.

Alas, the flavour was short-lived on shelves, and the brand's time in the supermarket freezer section didn't last much longer. I believe they still have a parlour in Chelsea and you can order their ice cream online, but you'll no longer find it in 500ml round tubs in your local store.

I think it's obvious that I've thought about this ice cream a lot.

It's only relatively recently that I finally bought myself a proper ice cream machine. And, after some experimentation, I was finally able to come close to that wonderfully malty, cornflake-flavoured cereal milk ice cream that I once enjoyed.

You can also watch me make this on my YouTube channel, Tashcakes:

Ready? Let's go.

Ingredients for Cereal Milk Base:

400ml full fat/whole milk
150ml double cream
50g cornflakes

Ingredients for Cereal Milk Ice Cream:

All your cereal milk base (about 400ml)
3 egg yolks
1/3 tsp cornflour
75g caster sugar

Method:

1. To make the homemade cereal milk, preheat the oven to 160°C and spread the cornflakes onto a parchment-lined baking tray in a single layer. Bake for about 20 minutes or until deeply golden and fragrant, and cool completely.

2. Stir toasted cornflakes, milk and cream together in a bowl, cover, and leave to infuse in the fridge overnight.

3. The next day, strain the milk (preferably through a nut milk/soy milk bag or muslin cloth, but a fine sieve will also do), squeezing to get every last drop of cereal milk out into a saucepan. Discard the soggy cornflakes.

4. Heat the cereal milk in the saucepan over a medium heat until steaming and almost starting to simmer. Meanwhile, whisk the egg yolks, cornflour and caster sugar together in a separate large heatproof bowl.

5. Once the milk is steaming hot, pour it over your egg yolk mixture, stirring vigorously the whole time. Then pour the combined mixture back into the saucepan.

6. Keep stirring over a medium heat until the mixture thickens a little, enough to coat the back of a spoon.

7. Take off the heat and pour through a sieve over a bowl to get rid of any bits of egg that solidified (you may not have any, but just in case). Leave to cool completely, stirring occasionally to prevent a milk skin from forming. You can speed this up by placing the bowl into a bigger bowl that has ice water in it.

8. Pour into your ice cream maker and switch it on according to your machine's instructions.

9.  Once done, transfer the ice cream to your container, and freeze for at least four hours until firm enough to scoop.

Enjoy, and have fun.