Cinnamon Toast Crunch® Ice Cream

Cinnamon Toast Crunch® Ice Cream

Try this fun new ice cream made with cereal!

Prep Time



Total Time






cups Cinnamon Toast Crunch® cereal
cups half-and-half
cup whipping cream
cup sugar
teaspoon vanilla
teaspoon salt
Additional Cinnamon Toast Crunch® cereal, if desired
Fresh berries, if desired
  1. Coarsely crush the 2 cups cereal. In large bowl, pour half-and-half and cream. Add crushed cereal; mix well. Cover and refrigerate 30 minutes.
  2. Strain mixture through a fine mesh strainer into medium bowl; discard solids. Add sugar, vanilla and salt; mix well to dissolve sugar.
  3. Pour cream mixture into freezer container of ice cream maker. Freeze according to manufacturer's directions.
  4. 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. 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.
Makes 5 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Times on this recipe may vary based on your particular ice cream maker.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 360
    • (Calories from Fat 210),
  • Total Fat 24g
    • (Saturated Fat 14g,
    • Trans Fat 1g),
  • Cholesterol 75mg;
  • Sodium 290mg;
  • Total Carbohydrate 32g
    • (Dietary Fiber 0g,
    • Sugars 24g),
  • Protein 4g;
Percent Daily Value*:
    • 1 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.