Frosted Toast Crunch™ Cereal Ice Cream

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Frosted Toast Crunch™ Cereal Ice Cream
  • Prep 45 min
  • Total 3 hr 30 min
  • Servings 6
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Breakfast for dessert? It's simple to do with this recipe for homemade ice cream, made even better with the sweet and crunchy add-in of French Toast Crunch® cereal.
By Paula Jones
Created Feb 14, 2012


  • 6 egg yolks
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 4 cups whole milk
  • 1 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Garnish ice cream with additional crushed cereal to add texture and crunch.
  • tip 2
    Ice cream mixture needs to be completely cold before placing into the ice cream maker.


Nutrition Facts are not available for this recipe
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