Love Cereal Milk? Try This Ice Cream Infused with Honey and Cinnamon

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Like many breakfast-loving kiddies growing up, my brothers and I really enjoyed eating cereal in the mornings.

And I’m not talking about the high-fiber, low-sugar, whole-wheat cardboard stuff (though we’ll never say no to hearty homemade granola).

We craved the ones that were basically big bowls of sugar, with marshmallows, unnaturally bright neon colors, questionable shapes, and outrageously sweet flavors.

Out of all of our favorites, we were the most obsessed with Cinnamon Toast Crunch.

But the best part of all, even better than the cereal itself, was the leftover milk. I loved how it was infused with all the cinnamon spice and sugar. It was basically two treats in one!

My mouth is watering right now just thinking about a big bowl of sickeningly sweet, cinnamon-y goodness. Ah, yum…

While I could run to the store and grab a box of my favorite breakfast and relive my crazy-energy childhood of being hopped up on tons of sugar, I’m feeling a little more creative in my adulthood.

This recipe for homemade ice cream is the perfect dessert version.

Flavored with a teaspoon of cinnamon and rich honey, the creamy base literally tastes just like that leftover cereal milk I used to excitedly slurp up as a kid.

With only 5 ingredients, the simple flavors are at their purest – no one will be missing the marshmallow candies or long list of artificial colors and flavors. And you’ll love how easy it is to make!

Another bonus? This recipe does not include eggs. The final texture will be a little icier than traditional custard-base ice cream recipes, but it’s still creamy and delicious for those who have egg allergies, or for those don’t incorporate eggs in their cooking and baking.

So savor a bit of your childhood now, and whip up a batch:

Cinnamon and Honey Ice Cream

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• Author: Nikki Cervone
• Total Time: 8 hours 10 minutes
• Yield: 12 servings 1x

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Description

Love sweet and tasty leftover cereal milk? You need to try our recipe for homemade ice cream that’s infused with cinnamon and honey.

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Ingredients

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• 2 3/4 cups whole milk
• 1 1/2 cups heavy whipping cream
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2/3 cup honey

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Instructions

1. Heat the milk, cream, and cinnamon in a medium saucepan over low heat, whisking occasionally until just warmed. Increase the heat to medium, and add the salt and honey. Whisk until the mixture just comes to a boil.
2. Immediately remove from the heat and chill completely. For the best results, let the mixture chill for at least 8 hours, or overnight, in the refrigerator.
3. After chilling, churn the mixture in an ice cream machine, following the manufacturer’s instructions. For storage, place in an airtight container and store in your freezer.

Notes

Original recipe by Shanna Mallon, adapted from Falling Cloudberries: A World of Family Recipes.

• Prep Time: 10 minutes
• Cook Time: 8 hours

Cooking by the Numbers…

Step 1 – Gather and Prep Ingredients

Measure the amounts needed for the milk, heavy whipping cream, cinnamon, salt, and honey. Set out a medium saucepan and whisk.

Step 2 – Warm the Milk, Cream, and Cinnamon

Mix together the milk, cream, and cinnamon in the pan. Heat over low heat, whisking occasionally until just warmed.

You are gently infusing the dairy with the cinnamon during this step, so avoid bringing the mixture to a boil.

Step 3 – Add the Salt and Honey

Whisk in the salt and honey, and increase the heat to medium. Whisk occasionally until the mixture just comes to a boil.

Don’t walk away from the pan – the dairy can quickly boil over in just a few minutes!

Step 4 – Chill

After the mixture comes to a boil, remove immediately from the heat. Completely chill the ice cream base mixture.

To cool it down as fast as possible, you can pour the mixture in a bowl resting in an ice bath, and whisk occasionally until it is cool.

For the creamiest results when freezing in the next step, we recommend letting the base chill in the refrigerator for about 8 hours, or overnight.

Step 5 – Freeze

After chilling, churn the mixture in an ice cream machine, following the manufacturer’s instructions.

Depending on the thickness of the honey, the ice cream’s final firmness may be a little soft.

Step 6 – Serve

Serve scoopfuls in bowls, and enjoy!

A Sweet and Spicy Dairy Infusion for the Kid at Heart

There’s always that one cereal from childhood that you can’t get out of your head, even in adulthood.

For my brothers and me, Cinnamon Toast Crunch will forever be our favorite breakfast in a bowl, with that leftover infused milk bringing us so much yummy joy.

I may not eat those sugary cereals anymore, but I love to have this homemade cinnamon and honey ice cream as a decadent dessert with a crazily similar flavor profile – especially when it starts to slowly melt… I can’t handle the deliciousness!

Serve it on its own, or plop a hefty scoopful on top of your favorite apple pie, or vanilla cake.

About Nikki Cervone

Nikki Cervone is an ACS Certified Cheese Professional and cheesemonger living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she's not nibbling on her favorite cheeses or testing a batch of cupcakes, Nikki enjoys a healthy dose of yoga, wine, hiking, singing in the shower, and chocolate. Lots of chocolate.

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