Easy No-Churn Cinnamon Toast Crunch Ice Cream

Easy No-Churn Cinnamon Toast Crunch Ice Cream

Craving something sweet and crunchy? Try this delicious homemade ice cream recipe!


  • 1 box of Cinnamon Toast Crunch cereal (about 12 ounces or 340g)
  • 4 cups of heavy whipping cream (>35% fat) (about 960g)
  • 1/2 can of sweetened condensed milk (about 198g)
  • 2 teaspoons of ground cinnamon (about 6g)
  • 2 teaspoons of vanilla extract (about 10g)


  1. In a bowl, mix the cereal with half of the heavy whipping cream. Save about a quarter of the cereal for topping the ice cream later. Cover the bowl and let it sit for 30 minutes. This step allows the cream to soak up the flavor of the cereal.
  2. Strain the cereal mixture through a fine-mesh sieve, pressing down with a spatula to extract as much cream as possible. Pour the remaining heavy whipping cream into the same bowl and mix well. Refrigerate for another 30 minutes before whipping.
  3. Whip the cream until it’s partially whipped—not quite stiff peaks, just creamy. Add the sweetened condensed milk, ground cinnamon, and vanilla extract, and whip again until everything is well combined.
  4. In a freezer-safe container, layer the ice cream mixture with the reserved cereal. Freeze for 6-8 hours or overnight. Then scoop and enjoy the creamy, crunchy goodness!

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