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Cinnamon Toast Crunch Ice Cream with Cinnamon Graham Swirl Recipe

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4.2 from 13 reviews

This Cinnamon Toast Crunch Ice Cream recipe is a creamy, custard-based dessert infused with the nostalgic flavors of Cinnamon Toast Crunch cereal. Combining cereal-infused milk, a cinnamon-spiced custard, and a crunchy cinnamon graham swirl mix-in, this homemade ice cream offers a perfect balance of sweet, spicy, and crunchy textures that bring the favorite cereal into a delightful frozen treat.

Ingredients

For the Cereal Milk and Custard

  • 1 1/2 cups whole milk
  • 2 cups Cinnamon Toast Crunch cereal (divided)
  • 2 cups heavy cream
  • 4 egg yolks
  • 2/3 cup granulated sugar
  • 1 tsp vanilla bean paste
  • 1 tsp ground cinnamon
  • 1/8 tsp sea salt

For the Cinnamon Graham Swirl

  • 1 cup Cinnamon Toast Crunch cereal (remaining)
  • 3 tablespoons brown sugar
  • 3 tablespoons melted unsalted butter

Instructions

  1. Prepare the Cereal Milk: Combine 1 1/2 cups whole milk with 2 cups of Cinnamon Toast Crunch cereal in a large bowl. Stir well, cover, and refrigerate for at least 2 hours, up to overnight, to infuse the milk with cinnamon flavor.
  2. Strain the Cereal Milk: Pour the cereal milk mixture through a fine mesh strainer to remove all cereal pieces, reserving the flavored milk.
  3. Heat Cream and Cereal Milk: In a large saucepan, mix the strained cereal milk with 2 cups heavy cream and gently heat over medium heat until the mixture begins to bubble around the edges.
  4. Whisk Egg Yolks and Sugar: In a separate large bowl, whisk together 4 egg yolks and 2/3 cup granulated sugar until smooth and pale.
  5. Temper the Egg Yolks: Slowly add about 1/2 cup of the warm cream mixture to the egg yolks while whisking vigorously to prevent curdling. Repeat this process two more times, gradually incorporating a total of 1 1/2 cups warmed cream mixture into the eggs.
  6. Cook the Custard: Pour the tempered egg mixture back into the saucepan and cook over medium heat, stirring constantly for a few minutes until the custard thickens enough to coat the back of a spoon.
  7. Strain the Custard: Remove the custard from heat and strain it through a fine mesh sieve into a clean large bowl to ensure smoothness.
  8. Add Flavorings: Stir in 1 teaspoon vanilla bean paste, 1 teaspoon ground cinnamon, and 1/8 teaspoon sea salt into the custard.
  9. Cool the Custard: Place the bowl over an ice bath and stir occasionally for about 10 minutes to cool down the custard mixture.
  10. Refrigerate: Cover the custard and refrigerate for at least 2 hours until thoroughly chilled.
  11. Make the Cinnamon Graham Swirl: Pulse the remaining 1 cup of Cinnamon Toast Crunch cereal in a food processor until fine crumbs form. Transfer to a small bowl and mix in 3 tablespoons brown sugar and 3 tablespoons melted unsalted butter until combined. Set aside.
  12. Churn the Ice Cream: Pour the chilled custard into a prepared ice cream maker and churn according to the manufacturer’s instructions, about 25 to 30 minutes.
  13. Add the Cinnamon Graham Swirl: During the last few minutes of churning, add about one-third of the cinnamon graham crumble to the ice cream maker and allow it to mix in evenly.
  14. Layer the Ice Cream: Transfer ice cream to a 2-quart container by scooping about 1/4 cup, then sprinkle a couple tablespoons of cinnamon graham swirl on top. Repeat layering with remaining ice cream and crumble.
  15. Freeze to Harden: Cover the container and freeze the ice cream for at least 6 hours, preferably overnight, until firm.

Notes

  • Using vanilla bean paste enhances the flavor with vanilla bean flecks, but vanilla extract can be substituted.
  • Tempering the egg yolks with warm cream ensures a smooth custard and prevents scrambling.
  • Allowing the cereal to soak in milk creates a unique cinnamon-infused milk base for the ice cream.
  • Make sure the custard is fully chilled before churning to achieve a creamy texture.
  • The cinnamon graham swirl adds a delightful crunchy texture and complementary flavor; feel free to add more or less based on preference.
  • Store the finished ice cream in an airtight container in the freezer for up to 1 week.

Find it online: https://yumntasty.com/cinnamon-toast-crunch-ice-cream-with-cinnamon-graham-swirl-recipe/