Do you just walk through a grocery store sometimes and a recipe idea pops in your head. I was in the cereal aisle and saw the fruity cereal and voila – Fruit Loop Cereal No Churn Ice Cream was born.Jump to Recipe
These no churn ice creams are embarrassingly easy to make. The base is sweetened condensed milk and cream that is whipped. Any other ingredients that are used impart the flavor to the ice cream. If you have never tried to make a no churn ice cream, you need to jump on the bandwagon. Some examples of the different no churn ice creams I have created include:
As I think about the idea for this recipe, I realize that the key is to have the fundamental knowledge of how to make what you plan on making. Since the base recipe has so few ingredients in it, it is an easy recipe to adapt and come up with ideas as you walk through your grocery store aisles.
The recipe begins with pulverizing the cereal in a food processor. Essentially, you are making a powder out of the cereal. The cereal powder is added to the cream that is whipped. This mixture is then folded into the sweetened condensed milk. Once combined, the ice cream is poured into a glass dish to freeze overnight. It is that simple.
The cast of characters.
Developing the cereal no churn ice cream.
The Fruit Loop Cereal No Churn Ice Cream plated.
Fruit Loop Cereal No Churn Ice Cream
- 14 Ounces Sweetened Condensed Milk
- 2 Cups Fruit loop cereal pulverized in a food processor
- 2 Cups Heavy Cream
Begin by pulverizing the cereal in a food processor. Set aside when complete.
Next, whip the cream in a stand mixer on medium-high speed until firm soft peaks form, about 2 – 3 minutes.
Pour the cereal powder into the whipped cream and gently fold until fully combined. Now, pour the sweetened condensed milk into a large bowl and fold the cereal ice cream mix into it.
Pour into a chilled 9-by-5-by-3-inch glass loaf pan, topping with more cereal and freeze for 4 hours and up to overnight.
Take out 5 – 10 minutes before serving. Enjoy!