Cinnamon Toast Crunch Ice Cream Pie transforms a favorite breakfast cereal into a delicious homemade frozen treat.
If there’s one dessert that fully captures my inner child, it’s this ice cream pie. It’s the ultimate treat for Cinnamon Toast Crunch cereal fan. We’re talking a no-bake CTC cereal crust, a silky homemade cinnamon ice cream made from cereal soaked milk, topped with a cloud of whipped cream and of course, more cereal!
It’s nostalgic, it’s impressive, and it’s much easier to make than it sounds or looks This is the kind of dessert my childhood self dreamed of. And, luckily, my current self is able to turn that dream into a reality!
Reasons to Love this Recipe
- No-bake crust. Just crush, mix, press, and freeze. Done.
- Next level ice cream flavor. The secret is steeping Cinnamon Toast Crunch cereal directly in the milk and cream before making the custard base. It’s inspired by the Milk Bar technique.
- Make-ahead friendly. This pie needs to freeze overnight, which means it’s the perfect dessert to prep a day before a party or gathering. Less stress, more fun.
- Flexible. Not up for making homemade ice cream? No problem, see my shortcut below.
What is Cereal Milk Ice Cream?
We can all agree that the best part of eating CTC is the sweet cinnamon milk that is leftover at the bottom on the bowl after you’ve eaten all the cereal. Inspired by Momofuku Milk Bar’s cereal milk soft serve, I took my favorite sugary cereal and turned it into an ice cream!
The concept is simple: steep your cereal in milk and cream until the liquid is infused with all that sweet, spiced, sugary flavor — then discard the soggy cereal and use that flavored liquid as your ice cream base.
Once you’ve tried “cereal milk”, you’ll want to experience it with all kinds of desserts like: cereal milk tres leches cake or cinnamon cereal milk glazed donuts!
Ice Cream Pie Components
Cinnamon Toast Crunch Crust:
- Graham crackers
- Cinnamon Toast Crunch cereal
- Ground cinnamon
- Unsalted butter
Cereal Milk Ice Cream:
- Whole milk + heavy cream
- Cinnamon Toast Crunch cereal
- Granulated sugar
- Ground cinnamon
- Egg yolks
Whipped Cream Topping:
- Heavy cream + powdered sugar (or store bought whipped cream)
- Extra cereal for garnish
The Ice Cream Shortcut!
No ice cream machine? No problem. Since I first developed this recipe, Cinnamon Toast Crunch has released their own frozen treat. Grab two pints of Cinnamon Toast Crunch light ice cream from your local grocery store. Let it soften slightly, then pack into the chilled crust.
Make Simple Homemade Ice Cream
Do not be alarmed. I know it may sound intimidating, but homemade ice cream is easier thank you think! Here’s what happening:
Step 1: Make cereal milk. Combine milk, cream, and cereal. Steep for 20 minutes, then strain. The cereal will soak up some liquids, be sure to top off with a little extra liquid to reach 3 cups total.
Step 2: Make the custard base. Whisk yolks with sugar and cinnamon. Heat cereal milk until simmering, then slowly pour into the yolk mixture to temper. Return everything to the pot and heat to 180°F.
Step 3: Chill. Transfer the custard base to the fridge. Let it mature for at least 4 hours, ideally overnight.
Step 4: Churn. Process the chilled custard base according to your ice cream maker’s instructions until it reaches a thick, soft-serve consistency.
Step 5: Freeze in pie crust. Pour the freshly churned ice cream directly into your prepared pie crust. Freeze for at least 5 hours (overnight is ideal).
Important Ice Cream Making Tools
A reliable kitchen thermometer. Cooking the custard to 180°F is essential to pasteurize the egg yolks (so they’re safe to eat). I use and love the Thermapen One for its accuracy and speed, but any instant-read thermometer in the $15–$20 range will work just fine
An ice cream machine. I’ve tested and owned many machines over the years. My personal favorite is a compressor-style ice cream maker. It does not require any additional prep (meaning no pre-freezing the bowl). Just pour the base in and have fresh churned ice cream in about 30 minutes. A standard Cuisinart or KitchenAid ice cream attachment works beautifully here too (Just remember to freeze the bowl at least 24 hours in advance!).
Serving Suggestions
Slice ice cream pie straight from the freezer. Use a sharp knife. Ice cream pie slices cleanest when cold and firm. Let the slices sit for a few minutes before eating so the ice cream softens slightly.
Add the whipped cream right before serving. Don’t frost the pie with whipped cream and then refreeze it. This will cause the cream to deflate and weep. Keep it separate and top each slice fresh.
Cinnamon Toast Crunch Ice Cream Pie
Ingredients
Cinnamon Toast Crust:
- 1 ⅓ cups ground graham cracker , (8 full sheets)
- 3 cups Cinnamon Toast Crunch cereal
- 1 teaspoon ground cinnamon
- ¾ cup unsalted butter, , melted
Cinnamon Ice Cream:
- 2 cups whole milk
- 1 cup heavy cream
- 1 ⅓ cup Cinnamon Toast Crunch cereal
- 6 Tablespoons granulated sugar
- 1 ½ teaspoon ground cinnamon
- 6 large egg yolks
Instructions
Cinnamon Toast Crust:
- Place graham crackers and cinnamon cereal in a food processor. Pulse until mixture is ground. Transfer to a large bowl. Stir in ground cinnamon. Add melted butter and mix together using a spatula.
- Press mixture into the bottom and up the sides of a 10-inch springform pan. Use the bottom of a muddle or a drinking glass to ensure the crust is compact. Cover with plastic wrap and let chill in the fridge or freezer until ready to use.
Cinnamon Ice Cream:
- In a medium pot, stir together milk, cream, and cinnamon cereal. Let sit at room temperature for 20 minutes. Strain and discard cereal. The cereal will absorb some of the liquids. Measure liquid. Add enough cream until mixture is a total of 3 cups. Add 1 tablespoon sugar to pot and bring to simmer.
- Meanwhile, in a large bowl whisk remaining sugar, cinnamon, and yolks. Once milk mixture begins to simmer, lower heat.
- Temper hot milk into sugar-yolk mixture. Slowly add hot milk into yolks about 1/4 cup a time, whisking to distribute heat. Once all the milk has been added to yolks, transfer everything back into the pot.
- Stir over medium-low heat until mixture reaches nappe consistency, or 180° F on a kitchen thermometer. Let mixture sit at 180-185°F for 3 minutes to pasteurize egg yolks. Remove from heat. Transfer to an airtight container and let mixture mature in the fridge overnight, or for at least 4 hours.
- Freeze mixture in ice cream maker according to your unit’s instructions. Once the volume has increased by half and has reached a soft serve consistency, turn off ice cream maker. Pour cinnamon ice cream into prepared pie crust. Cover with plastic wrap and freeze for at least 5 hours.
- Before serving, top cinnamon ice cream with whipped cream. Add cinnamon cereal to garnish. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
FAQs
Well-wrapped, this pie stays fresh for up to two weeks. Press a sheet of plastic wrap directly onto the surface of the ice cream to prevent freezer burn, then cover the whole pan with foil.
Line a 10-inch round cake pan with parchment paper, letting the paper overhang the sides. Once the pie is frozen solid, use the parchment to lift it out cleanly.
Yes, you can! This recipe works with any sweet cereal such as Fruit Loops, Apple Jacks, Frosted Flakes, and Lucky Charms.
Home, fresh churned ice cream gives you the best texture. If you don’t have an ice cream machine, simply use store-bought Cinnamon Toast Crunch light ice cream or ice cream flavor of your choice as a substitute. Ca
Absolutely! This is actually a great make-ahead dessert! The assembled, unfrosted pie keeps in the freezer for up to two weeks. Just add the whipped cream topping right before serving.
You bet! I have: Cinnamon Toast Crunch cinnamon rolls, CTC doughnuts, and monster marshmallow cereal treats.
The 3 cups of cereal in the crust, is that mesasured before grinding or after? There is a big difference in the amount!
Hi, thanks for pointing that out. I have updated the ingredient list. The 3 cups refers to cereal before grinding.
that amazing recipe its really gorgeous keep sharing mroe
i love cereal milk (i love cereal dry, except when the cereal is super sweet and makes delicious cereal milk), and it sounds like it’d be so good with cinnamon toast crunch! and i love how you used this as a way to remember and honor all the sweet cinnamony moments with your dad (:
Thanks Heather! I definitely don’t eat as much cereal as I did as kid, but when I need a sweet treat- CTC always hits the spot! :)