Cereal Milk Ice Cream

Vijaya is showing us her take on Momofuku's incredibly decadent cereal milk ice cream.


  • For the ice cream:
  • 2 cups cornflakes
  • 3 cups heavy cream
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • 1 cup condensed milk
  • For the cereal brittle:
  • 2 cups crushed cornflakes
  • 1/4 cup milk powder
  • 1 1/2 tablespoons white sugar
  • 5 tablespoons butter, melted
  • 1/4 teaspoon salt


  1. Prepare the ice cream:
  2. Preheat oven to 300 degrees.
  3. On a lined baking tray, add 2 cups cornflakes and bake for 12 to 15 minutes.
  4. Remove from oven, allow to cool slightly and transfer to bowl containing heavy cream. Stir to combine, and allow to steep for 20 minutes.
  5. Line a sieve with cheesecloth, and place over a bowl. Pour cereal-infused cream into sieve, and use the back of a spoon to push down on cereal. Gather the cheesecloth from all sides, and squeeze around the soggy cereal, trying to squeeze out as much cream as possible. Discard soggy cereal.
  6. Using a stand mixer/hand mixer, whisk the cereal-infused cream with vanilla and a pinch of salt until thick peaks form. Remove from stand mixer, add condensed milk, and fold gently until incorporated.
  7. Place mixture in a loaf pan, and cover with plastic wrap. Freeze for 4 to 6 hours.
  8. Make the cereal brittle:
  9. On a lined baking tray, add crushed cornflakes, milk powder, sugar, butter and salt. Toss together to evenly coat, and spread out in one even layer.
  10. Bake for 15 minutes, until mixture smells buttery. Remove from oven and allow to cool completely.
  11. To serve, scoop cereal milk ice cream into a cup, and garnish with cereal brittle. Enjoy!