Frosted Toast Crunch™ Cereal Ice Cream

Vegetarian
Health score
6%
Frosted Toast Crunch™ Cereal Ice Cream
210 min.
6
308kcal

Suggestions


Indulge your sweet tooth with a delightful twist on a classic breakfast favorite: Frosted Toast Crunch™ Cereal Ice Cream! This creamy, dreamy dessert is perfect for those warm days when you crave something cool and refreshing. Imagine the rich, velvety texture of homemade ice cream infused with the nostalgic flavors of French Toast Crunch® cereal, all while being completely vegetarian!

With just a handful of simple ingredients, this recipe transforms the beloved cereal into a luxurious treat that will impress your family and friends. The process may take a little time, but the end result is well worth the wait. The combination of egg yolks, sugar, and whole milk creates a luscious base that is both rich and satisfying. The finely crushed cereal adds a unique crunch and a hint of sweetness that elevates this ice cream to a whole new level.

Whether you're hosting a summer gathering or simply treating yourself after a long day, this Frosted Toast Crunch™ Cereal Ice Cream is sure to be a hit. Serve it in bowls or cones, and watch as everyone savors each creamy bite. So, roll up your sleeves, grab your ice cream maker, and get ready to create a dessert that will have everyone coming back for seconds!

Ingredients

  •  egg yolk 
  • cup sugar 
  • teaspoon vanilla 
  • cups milk whole
  • cup corn flakes/bran flakes french crushed finely toast crunch®

Equipment

  • bowl
  • sauce pan
  • whisk
  • hand mixer
  • ice cream machine

Directions

  1. In large bowl, beat egg yolks and sugar with electric mixer on medium speed 3 to 4 minutes or until creamy and pale yellow. Beat in vanilla. Set aside.
  2. In 2-quart saucepan, heat milk over medium-high heat until bubbles start to form around edge of saucepan. Do not allow milk to boil.
  3. Add crushed cereal; beat with whisk to combine.
  4. Remove from heat.
  5. Add 1/4 cup of milk mixture to egg mixture; beat with whisk to combine. Repeat this step 2 more times.
  6. Transfer egg mixture to saucepan; cook over medium-low heat until mixture thickens and coats back of spoon. Cool mixture in saucepan completely, about 30 minutes.
  7. Refrigerate mixture in saucepan until very cold, about 2 hours.
  8. Transfer mixture to ice cream maker. Freeze according to manufacturer’s directions.

Nutrition Facts

Calories308kcal
Protein11.25%
Fat29.21%
Carbs59.54%

Properties

Glycemic Index
30.06
Glycemic Load
29.15
Inflammation Score
-5
Nutrition Score
12.466521737368%

Nutrients percent of daily need

Calories:307.68kcal
15.38%
Fat:10.22g
15.73%
Saturated Fat:4.77g
29.82%
Carbohydrates:46.89g
15.63%
Net Carbohydrates:45.67g
16.61%
Sugar:42.52g
47.24%
Cholesterol:213.92mg
71.31%
Sodium:106.85mg
4.65%
Alcohol:0.23g
100%
Alcohol %:0.13%
100%
Protein:8.86g
17.72%
Phosphorus:264.47mg
26.45%
Vitamin B12:1.56µg
26.05%
Vitamin B2:0.42mg
24.7%
Selenium:16.87µg
24.1%
Calcium:226.64mg
22.66%
Vitamin D:2.98µg
19.88%
Folate:70.75µg
17.69%
Vitamin B1:0.21mg
13.97%
Vitamin A:689.75IU
13.79%
Vitamin B6:0.28mg
13.79%
Iron:2.38mg
13.2%
Manganese:0.26mg
12.86%
Vitamin B5:1.2mg
12.03%
Zinc:1.42mg
9.46%
Magnesium:35.77mg
8.94%
Potassium:300.81mg
8.59%
Vitamin B3:1.29mg
6.46%
Fiber:1.22g
4.88%
Vitamin E:0.6mg
3.98%
Copper:0.05mg
2.58%