Cinnamon Toast Crunch® Ice Cream

Vegetarian
Cinnamon Toast Crunch® Ice Cream
80 min.
5
228kcal

Suggestions


Indulge your sweet tooth with a delightful twist on a childhood favorite: Cinnamon Toast Crunch® Ice Cream! This creamy, dreamy dessert combines the nostalgic flavors of cinnamon and sugar with the rich texture of homemade ice cream, making it the perfect treat for any occasion. Whether you're hosting a summer gathering, celebrating a special milestone, or simply craving something sweet, this ice cream is sure to impress.

With just a handful of ingredients and a little bit of time, you can create a dessert that not only satisfies your cravings but also brings a smile to your face. The process begins with coarsely crushing the iconic Cinnamon Toast cereal, which infuses the ice cream with its signature flavor. The mixture of half-and-half and whipping cream creates a luscious base, while the addition of sugar and vanilla elevates the taste to new heights.

What’s more, this recipe is vegetarian-friendly, making it accessible for a variety of dietary preferences. Serve it up in individual bowls, topped with extra cereal for that delightful crunch and fresh berries for a burst of color and flavor. In just 80 minutes, you can enjoy a scoop of this delectable ice cream that boasts only 228 calories per serving. Treat yourself and your loved ones to a scoop of nostalgia with this irresistible Cinnamon Toast Crunch® Ice Cream!

Ingredients

  • cups buttered toast 
  • 0.8 cup whipping cream 
  • 0.3 cup sugar 
  • teaspoon vanilla 
  • 0.3 teaspoon salt 
  • serving buttered toast 
  • serving poached berries fresh
  • cups frangelico 

Equipment

  • bowl
  • sieve
  • ice cream machine

Directions

  1. Coarsely crush the 2 cups cereal. In large bowl, pour half-and-half and cream.
  2. Add crushed cereal; mix well. Cover and refrigerate 30 minutes.
  3. Strain mixture through a fine mesh strainer into medium bowl; discard solids.
  4. Add sugar, vanilla and salt; mix well to dissolve sugar.
  5. Pour cream mixture into freezer container of ice cream maker. Freeze according to manufacturer's directions.
  6. For soft serve ice cream, freeze ice cream 30 minutes; spoon into individual bowls. For scoopable ice cream, spoon ice cream into freezer container; freeze until firm, about 6 hours.
  7. Let stand at room temperature 10 to 15 minutes before scooping. To serve, scoop ice cream into individual bowls. Top with additional cereal and berries.

Nutrition Facts

Calories228kcal
Protein4.6%
Fat53.26%
Carbs42.14%

Properties

Glycemic Index
14.02
Glycemic Load
9.31
Inflammation Score
-4
Nutrition Score
3.4191304406394%

Flavonoids

Cyanidin
0.01mg
Petunidin
0.04mg
Delphinidin
0.04mg
Malvidin
0.1mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:228.45kcal
11.42%
Fat:13.66g
21.02%
Saturated Fat:8.32g
51.98%
Carbohydrates:24.32g
8.11%
Net Carbohydrates:23.86g
8.68%
Sugar:15.33g
17.03%
Cholesterol:40.52mg
13.51%
Sodium:233.86mg
10.17%
Alcohol:0.28g
100%
Alcohol %:0.51%
100%
Protein:2.65g
5.31%
Vitamin A:524.88IU
10.5%
Selenium:6.79µg
9.7%
Vitamin B2:0.13mg
7.75%
Vitamin B1:0.08mg
5.52%
Folate:20.37µg
5.09%
Calcium:45.53mg
4.55%
Manganese:0.08mg
4%
Phosphorus:39.52mg
3.95%
Vitamin D:0.57µg
3.81%
Vitamin B3:0.74mg
3.71%
Iron:0.65mg
3.62%
Vitamin E:0.37mg
2.49%
Magnesium:7.34mg
1.84%
Fiber:0.46g
1.84%
Vitamin K:1.79µg
1.71%
Potassium:59.34mg
1.7%
Copper:0.03mg
1.54%
Vitamin B5:0.14mg
1.42%
Zinc:0.21mg
1.41%
Vitamin B6:0.02mg
1.21%
Vitamin B12:0.06µg
1.01%