Frosted Toast Crunch™ Cereal Ice Cream

Frosted Toast Crunch™ Cereal Ice Cream

Blogger Paula Jones from Bell'alimento turns Frosted Toast Crunch™ cereal into ice cream.

Prep Time



Total Time






egg yolks
cup sugar
teaspoon vanilla
cups whole milk
cup French Toast Crunch® cereal, finely crushed
  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. Add crushed cereal; beat with whisk to combine. Remove from heat.
  3. Add 1/4 cup of milk mixture to egg mixture; beat with whisk to combine. Repeat this step 2 more times. 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.
  4. Refrigerate mixture in saucepan until very cold, about 2 hours.
  5. Transfer mixture to ice cream maker. Freeze according to manufacturer’s directions.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Garnish ice cream with additional crushed cereal to add texture and crunch.
Ice cream mixture needs to be completely cold before placing into the ice cream maker.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.