Lucky Charms Ice Cream Pie

If your ten-year-old self could dream up the ultimate dessert, it would be this vibrant Lucky Charms ice cream pie.


  • For the cereal milk ice cream filling:
  • 3
 cups cornflakes
  • 2 1/2 
cups whipping cream
  • 2 tablespoons strawberry syrup
  • 14 ounces sweetened condensed milk
  • 1 teaspoon vanilla
  • 1 cup Lucky Charms marshmallows
  • For the crust:
  • 4 cups cornflakes
  • 8 tablespoons butter, melted
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • For the topping:
  • 3 1/2 cups heavy cream
  • 1 tablespoon vanilla
  • 4 drops pink food coloring
  • 1 cup Lucky Charms
  • Sprinkles


  1. For filling: Preheat the oven to 300 degrees. Toast the cornflakes on a baking sheet until golden and fragrant, approximately 15 minutes. Once cool, combine whipping cream and cornflakes and let them steep for 20 minutes. Strain cornflakes and set aside.
  2. For the crust: In a food processor, grind cereal to a coarse, sand-like texture. Pour in melted butter, sugar and salt and process to combine. Press into pie tin and set in freezer until firm.
  3. To assemble: In a large bowl, whip cornflake cream until stiff peaks form. In a medium bowl, combine sweetened condensed milk, strawberry syrup and vanilla. Stir in cream, combine with marshmallows and pour into set pie crust. Freeze for up to 6 hours.
  4. For the whipped topping: Whip cream until peaks form. Add vanilla and food coloring. Pipe whipped cream onto the ice cream layer. Decorate top with sprinkles and Lucky Charms.