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scoops of ice cream piled high in a small plastic container for cinnamon toast crunch topped with pieces of the cereal. some ice cream cones are stacked up in the background.

cinnamon toast crunch ice cream

Rebecca Eisenberg
This cinnamon toast crunch ice cream gets its flavor from its namesake cereal. Cinnamon might be a warm spice, but here it brings that distinctly cinnamon flavor while staying mostly sweet in the cool ice cream.
Note: Because the ice cream base and churned ice cream need time to set up, plan to start making this at least a day or two ahead of when you want to eat it.
5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Churn Time 30 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 1 quart


  • 2 cups heavy cream
  • cup milk
  • ¾ cup sugar
  • 1 cinnamon stick
  • 4 oz cinnamon toast crunch cereal


  • Follow your ice cream maker's instructions for pre-chilling the ice cream maker bowl. Some models require an overnight chill in the freezer, others can self-chill. If using the ice cream in a bag method, make sure you have enough ice and salt.
  • In a medium sized bowl or 2-cup measuring cup combine milk and half (about 2 oz) of the Cinnamon Toast Crunch cereal. Let sit at room temperature for 30 minutes.
  • Break the cinnamon stick in half and place it in a small pot over medium heat with the heavy cream. Bring the heavy cream to a low boil, then reduce the heat to low and simmer 20-30 minutes.
  • Place a wire mesh strainer over the mouth of a large bowl or measuring cup (at least 4-cup capacity). Pour the heavy cream through the strainer to remove the cinnamon stick pieces. Then pour the milk through the strainer to remove the cereal pieces.
    Discard the soggy cereal and cinnamon stick.
  • Add the rest of the Cinnamon Toast Crunch to the milk and heavy cream mixture. Set aside at room temp for 30 minutes.
  • In a large bowl vigorously beat two whole eggs with a whisk until pale and frothy, about 1-2 minutes. Set a timer so you know when to stop.
    Gradually whisk the sugar in to the eggs. Put a kitchen towel under your bowl to hold it in place if necessary.
    Once all the sugar is added, whisk vigorously 1 minute more.
  • Place the wire strainer over the mouth of the bowl with the eggs. Strain the milk and heavy cream mixture into the bowl, removing and discarding the soggy cereal.
    Whisk to combine the eggs and cream. This is your ice cream base.
  • Transfer the ice cream base to an airtight container in the refrigerator and chill overnight (at least 8 hours).
  • The next day, pour your ice cream base into your ice cream maker and follow the instructions to churn it.
    If using the KitchenAid attachment, it should take about 20-30 minutes. The ice cream is done when it has climbed up to the top of the bowl and has a consistent texture all the way through. It will still be quite soft.
  • Transfer the churned ice cream to an airtight container. Press a sheet of plastic wrap across the surface of the ice cream to prevent freezer burn. Chill at least 2 hours before scooping.
  • Serve with crushed or whole pieces of Cinnamon Toast Crunch cereal on top.


  • For a sweeter ice cream with a texture closer to soft serve, you can add 1-2 tablespoon or up to ¼ cup more sugar. Fair warning: This ice cream will also melt a lot faster if you leave it out, and will take a little longer to firm up in the fridge.
  • Heavy cream is safe to boil on the stove. Milk is not. Milk will burn. Do not try to take a shortcut by combining the heavy cream and milk on the stove. 


Tried this recipe?Leave a comment and let me how it was!