Cornflake Milk Ice Cream might seem strange to anyone who’s not heard of cereal milk ice cream before, but once you taste it you will wonder where it has been your whole life! Think creamy, thick and velvety cornflake milk in ice cream form, served topped off with a fresh sprinkling of cornflakes giving a contrasting crunch. It only uses 3 ingredients and you don’t need an ice cream machine for this one as it’s a no-churn recipe.
Ever since watching MasterChef US and hearing about Christina Tosi’s cereal milk ice cream, I’ve wanted to try it. But as finding some in the UK was impossible, I decided that I will just have to make some myself, and boy was I so happy I did.
The Stars of my Cornflake Milk Ice Cream
The Cornflakes
I always buy Kellogg’s, but you can use supermarket own brand cornflakes, no problem. The first step of the recipe is to steep some cornflakes in whipping cream for at least 4 hours or overnight in the fridge. Then when you are ready to make your ice cream, you will strain them through a mesh sieve and using the back of a large spoon, squeeze out as much of the cream as possible. You will need to do this for a few minutes.
Keep those cornflakes at the ready though as you’ll use them again when you come to serve the ice cream. If you add them to the container of ice cream and freeze, they will go soggy, so always add them on to individual servings.
The Cream
You’ll need to use whipping cream, which when you whisk it will incorporate plenty of air, making it the perfect creamy base for your no-churn ice cream.
The Condensed Milk
There are three reasons why we are using condensed milk for this Cornflake Milk Ice Cream. As we are making it without an ice cream machine, adding condensed milk to the cream will give you the soft velvety texture of churned ice cream. It also lends sweetness to the ice cream, so we don’t need to add any other sugars or sweeteners. Thirdly, the flavour of the condensed milk works perfectly to enhance the cereal milk flavour.
FAQ’s For My Cornflake Milk Ice Cream
How far in advance do I need to this Cornflake Milk Ice Cream?
You’ll need to steep your cornflakes for at least 4 hours, or overnight in the fridge. Then once you’ve made your ice cream, it will need freezing for at least 6 hours.
How long do I have to take this ice cream out of the freezer for before serving?
Because it’s a no-churn ice cream, you will need to take it out of the freezer for longer than most supermarket ice creams as it will freeze a bit harder. For soft scoop, if you have the whole ice cream tub, defrost in the fridge for 1 hour before scooping or for half that time at room temperature. As the amount of ice cream left dwindles down, it will of course take less time to soften. Plus on a hot day at room temp, if there’s not much left, it can take just a few minutes.
Is it ok to sprinkle cornflakes over the tub of ice cream?
If you are serving the whole tub of ice cream at that time then yes, but if you are just having some then returning it to the freezer, I wouldn’t recommend it. If you freeze the ice cream with cornflakes already sprinkled on, they will go soft and soggy in the freezer. When you serve the ice cream you want the cornflakes to be satisfyingly crunchy, so only add them on when you come to serve.
How can younger children help make it?
This is a great recipe for kids to help you make at every step, especially if they love cornflakes and ice cream!
How long can I keep this Cornflake Milk Ice Cream in the freezer for?
You can store it in an air-tight container or loaf tin placed in a resealable food bag in the freezer indefinitely. However, the texture and flavour can start to slowly degrade after 6 months - although it will still be safe to eat.
More on safe food storage and reheating.
What diets is this recipe suitable for?
My Cornflake Milk Ice Cream is suitable for vegetarians and is egg-free.
You Might Like…
Together to Eat is reader-supported. I may earn a small commission from anything bought through links found here.
Cornflake Milk Ice Cream (no churn)
Equipment
- Medium prep bowl + clingflim
- Large mixing bowl and spoon
- Mesh sieve
Ingredients
- 60 g cornflakes, plus extra for sprinkling
- 600 ml whipping cream
- 200 g sweetened condensed milk
Instructions
- Add the cornflakes to a medium prep bowl and pour over the cream, ensuring all the flakes are at least partially submerged. Cover and refrigerate for at least 4 hours to steep, or overnight.
- When ready to make, pour the cornflakes and cream into a mesh sieve over a large mixing bowl. Use a large spoon to stir the flakes and to press them down in the sieve, squeezing out the cream. You’ll need to do this for a few minutes to get as much cream out of the flakes as possible. Tiny bits of the flakes will pass through the sieve and that’s fine.
- Then, using an electric whisk on a medium-high setting, beat the cornflake-infused cream into stiff peaks.
- Then fold through the condensed milk, just until the big lumps of cream have gone. It’s important to keep the ice cream mixture airy.
- Pour into a loaf tin or food storage container and cover. Freeze for 6 hours minimum - and at that point it will be soft scoop. After that, for soft scoop you will need to leave the whole batch in the fridge 1 hour before serving, or for half the time at room temp (as the amount of ice cream dwindles down, it will take less time to soften). When you serve the ice cream, get a handful of cornflakes, give them a squeeze in your hand to crush them a little and sprinkle them over each serving. If you are serving the whole batch, you can sprinkle them generously over the top of the ice cream in the tin.
STORAGE
Nutrition
Comments
No Comments