Cereal milk is one of those things people seem to love or roll their eyes at. Soak milk in Fruit Loops or Lucky Charms or Coco Crispies, whatever, until the milk absorbs the flavors and sugars and tastes like what was left at the bottom of your cereal bowl when you were 7 years old. Honestly the first time I came across it, at the Momofuku Milk Bar in New York, it didn’t strike me as very appealing. I probably have been in the Milk Bar 50 times since (the egg and pork buns are fantastic!) and have never been tempted to order it.
Having said that, I think its use in this recipe is inspired. Cereal milk ice cream just seems like such an obvious and natural concoction. Especially since you can mix in some of the original cereal late in the churning process and/or sprinkle some on top when served.
Ashlee at OH Ladycakes has come up with something even more interesting; substituting coconut milk for dairy. I have been on a bit of a coconut milk ice cream kick lately so timing of finding her post was perfect for me.
This is a very simple vegan ice cream that I would suggest you try to eat right out of the maker or after only a few hours in the freezer.
This recipe got me thinking about my favorite cereal as a kid. Royal Lunch Crackers broken up by hand into a bowl with milk poured over them. If you have never tried this and you are a cereal fan, you have to! They can be a bit difficult to find these days.
I bet this would make a tasty base for an ice cream, maybe with some honey or vanilla added in.
Coconut cream, cereal milk / 1 quart
Mix Prep Time: 20 min
Freeze Time: 30 min
Total Time: 50 min