Cereal Milk Ice Cream

Course: Desserts, Frozen Desserts
Cuisine: American
Keyword: Cereal, Copy Cat Recipe, Cornflakes, Ice Cream
Prep Time: 45 minutes
Cook Time: 30 minutes
Chill time + Inactive time (min): 12 hours
Total Time: 13 hours 15 minutes
Servings: 5 1 cup servings
Calories: 414kcal
Author: Dini @ The Flavor Bender
Silky smooth, creamy, milky, and tastes like the cornflakes-soaked milk at the bottom of your cereal bowl - this Cereal Milk Ice Cream is one of my all-time favorite summer-time treats!
Easy - This recipe is great for a novice. This does require an extra technique that is easy as well. Requires an ice cream machine.

Common Measurement Conversions
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  • Ice Cream machine
  • Thermometer
  • Half Sheet pan
  • Strainer or Nut milk bag


  • 2 ½ cups kellogs cornflakes
  • 3 cups full cream milk
  • 4 egg yolks
  • ¾ cup white sugar
  • 2 tbsp corn syrup optional, but helps keep the ice cream smooth
  • ½ tsp sea salt
  • 1 cup whipping cream
  • Crushed cornflakes to serve


  • Preheat oven to 300°F/150°C. Spread the 2 ½ cups of cornflakes on a baking tray and toast it in the preheated oven for about 10 - 15 minutes. The cornflakes should become slightly darker in color.
  • Once cornflakes are toasted, remove from the oven and transfer into a large saucepan or bowl.
  • Pour the 3 cups of full cream milk over the cornflakes. Mix to combine and let it to sit in the fridge for about 3 hours until the cornflakes are fully soaked and the milk is fully infused with the flavor. You can refrigerate it overnight as well.
  • To make the custard, strain the cornflakes milk through a sieve. Press down on the cornflakes to extract as much of the milk as possible. Mix the cereal milk and then measure out 2 cups of it and set aside. If there's any cereal milk remaining, you can use it to make amazing hot/ice chocolate for kids (or yourself of course!).
  • Place the 4 egg yolks, 2 tbsp corn syrup, ¾ cup of sugar and ½ tsp salt in the saucepan and whisk to create a smooth, creamy paste.
  • Whisk the 2 cups of cereal milk into the egg-sugar mix. Add the 1 cup of whipping cream and whisk well to combine.
  • Heat the saucepan over medium heat, while stirring the milk mixture frequently. Heat the custard until it registers at 165 - 170°F (I heat it to 166°F). If you don’t have a thermometer, then you can heat the milk mixture until it's steaming, but NOT boiling.
  • Remove from the heat and let it cool down. Whisk occasionally to prevent a skin from forming on top. Once cooled down, let it to chill in the fridge for about 2 - 4 hours, or even overnight.
  • Churn the ice cream in your ice cream maker according to manufacturer’s directions. Transfer the churned ice cream into a container and freeze for at least 2 - 4 hours until the ice cream is completely frozen.
  • Serve with crushed cornflakes on top.


Serving: 1cup | Calories: 414kcal | Carbohydrates: 45g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 230mg | Sodium: 320mg | Potassium: 164mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1095IU | Vitamin C: 0.9mg | Calcium: 146mg | Iron: 1.2mg