Cereal Milk Ice Cream Recipe (Milk Bar Copycat)
To preface, I’m not a big cereal gal. While my mom and sister love it, it’s not for me. But cereal milk ice cream? Count. Me. In.
For context, I used to live on the Upper West Side in New York City, just a few blocks from Milk Bar. My cousin first took me, and to be honest, I had 0 expectations for this “cereal milk” ice cream. Sounded disgusting, really.
However, I do love soft-serve ice cream. Since the Milk Bar cereal milk ice cream is served soft… I was willing to give it a go.
Let. Me. Tell. You. I was astounded. I don’t know what it is, but the cereal milk ice cream has just the right balance of creamy, sweet, and a smidge salty, all wrapped up in a slightly nostalgic little bow.
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WHAT IS CEREAL MILK ICE CREAM?
After doing a little research behind Christina Tosi’s inspiration for her original recipe, I learned that cornflakes act as the base to get that classic “cereal milk” taste. Soaking them in your mixture of milk and cream, to really infuse the flavor.
Then, for this recipe, we’re making a custard base with egg yolks, sugar, and a little vanilla, before chilling and churning. I like to top mine with some extra cornflakes and a pinch of sea salt to really make that cereal flavor pop.
How do you achieve that “cereal milk” flavor? Cornflakes! Soak them in your heavy cream and milk for a few hours before straining them out. Really pressing through the strainer to get all that flavor into your ice cream base.
INGREDIENTS
- Heavy cream: adds richness and creaminess to the ice cream base.
- Whole milk: balances the cream for a smooth, scoopable texture.
- Cornflakes: infuses the milk with the signature sweet, toasted cereal flavor.
- Sugar: sweetens the custard and helps create a smooth texture.
- Egg yolks: thicken the custard, giving it a creamy, custardy consistency.
- Vanilla extract: enhances flavor and adds warmth to the ice cream.
- Sea salt (optional): brings out the cereal flavor and balances sweetness.
Is it safe to have eggs in ice cream? Yes! Many ice creams have a custard base, which includes eggs. To make it safe to eat, you’ll heat your custard on the stove until it reaches 185 °F, to ensure your eggs are fully cooked.
HOW TO MAKE CEREAL MILK ICE CREAM
In a bowl, combine the heavy cream, whole milk, and cornflakes, stirring to ensure all the cereal is submerged. Cover and refrigerate for at least 2 hours to let the cornflakes infuse the milk, creating the signature flavor of cereal milk ice cream.
Once steeped, strain the mixture through a fine mesh sieve into a clean bowl, pressing on the cornflakes to extract as much liquid as possible. Measure the liquid to ensure you have 500 g, adjusting with extra cream if needed to achieve the perfect custard base.
Pour the cereal-infused milk into a pot and heat until small bubbles form around the edge, then remove from the heat. In a separate bowl, whisk sugar and egg yolks, then slowly temper them with the hot milk mixture, adding it gradually for a smooth custard.
Return the custard to the pot over low heat and cook gently until it reaches 185 °F (85 °C), ensuring the eggs are fully cooked without curdling. Transfer to a clean bowl, cover the surface with parchment paper, and refrigerate overnight for a silky, flavorful Milk Bar copycat base.
Churn the chilled custard in an ice cream maker for 20–25 minutes until thick and creamy. Scoop into a freezer-safe container, and serve with a sprinkle of cornflakes and sea salt if desired.
3 reasons you’ll love this ice cream
TIPS & VARIATIONS
- Soak your cornflakes for at least two hours to really infuse that flavor. You can also leave overnight, but don’t wait too long to strain or you’ll lose too much liquid.
- Want to try another flavor? Swap in your favorite breakfast cereal for another unique ice cream!
- Make sure to heat your custard to 185°F to ensure your eggs are fully cooked and your ice cream is safe to eat.
STORING YOUR CEREAL MILK ICE CREAM
Once made, your ice cream will last in the freezer for up to 2-3 weeks. Make sure to store it in an airtight, freezer-safe container to maintain freshness and prevent crystallization.
MORE COLD & CREAMY RECIPES
- Cookie Dough Fudge (From Scratch!)
- No-Bake Oreo Crust Pie with Four Flavors
- Butterfinger Cheesecake
- Easy Oreo Dirt Dip
- Mini Key Lime Cheesecake For One
EQUIPMENT YOU’LL NEED
Equipment
- Ice cream maker
- Mixing Bowls
- Spoons
- Spatula
- Whisk
- Fine Mesh Strainer
- Pot
- Digital Scale
- Measuring Spoons
- Parchment Paper
Ingredients
- 300 g heavy cream
- 300 g whole milk
- 29 g cornflakes plus extra for serving
- 100 g sugar
- 105 g egg yolk
- ½ tsp vanilla extract
- sea salt optional for serving
Instructions
- In a bowl, combine your heavy cream, whole milk, and cornflakes. Stir to combine and make sure the cornflakes are all covered in the milk/cream mixture. Cover the bowl and sit in the fridge for a minimum of 2 hours.
- Once your cornflakes have been thoroughly steeped, place a fine mesh strainer over a mixing bowl and strain out the cornflakes. Press with a spatula to get out as much liquid as possible from the cornflakes.
- Measure your liquid to ensure you have 500g. If you have a little less, add more heavy cream to make up the difference; if more, remove some of the liquid.
- Pour your liquid into a pot and heat until you see a rim of bubbles around the pot. Remove from the heat.
- In a bowl, whisk together your sugar and egg yolks until combined. Then slowly whisk in your scalding milk/cream mixture ⅓ at a time, until all mixed in.
- Give your pot a quick rinse and dry thoroughly. Return the mixture to the pot and place over low heat, cooking until the liquid reaches 185°F (85°C), ensuring that your eggs are cooked.
- Once your mixture reaches temperature, transfer it to a clean bowl and cover the surface of the liquid with a circle of parchment paper to prevent a skin from forming on the top. Refrigerate overnight.
- Pour into your chilled ice cream maker and churn for 20-25 minutes, until a nice and thick ice cream consistency. Add to a freezer-proof container* and enjoy! To serve, scoop and sprinkle with sea salt and cornflakes.
