Things are happening, you guys. So, I don’t know if you cool folks follow me on Instagram, but if you do then you know that Friday was full of last day donuts, lattes, and pizza. It’s transition time, and I’m excited about it! New year, new job, new (to me) couch, new shoes, new ice cream flavor. Let’s look ahead, ok?
Speaking of ice cream, this flavor is totally my current favorite. Not only is the milk infused with peanut butter and chocolate cereal, but there are also chocolate shavings for texture.
So, I hope you give this ice cream a try! You can even use your most favorite cereal and switch things up a bit here. I have so much confidence in your cereal milk ice cream concoction.
P.S. I might’ve taken the lazy route and bought chocolate shavings at the grocery store, why not, ya know? It was a solid impulse buy.
cereal milk –
- 2 1/2 cups chocolate peanut butter cereal*
- 3 cups whole milk
ice cream –
- 2 cups cereal milk
- 1 T + 1 t corn starch
- 1.5 oz cream cheese softened (3 T)
- 1/2 t kosher salt
- 1 1/4 cup heavy cream
- 2 T corn syrup
- 1/2 cup sugar
- 1/4 cup peanut butter
- 1/4-1/2 cup malted milk powder, to taste
- 3/4 cup chocolate, chopped
- 1/2 cup chocolate shavings, to churn in
* I used Puffins!
- Make cereal milk by combining the whole milk with the cereal. Cover with plastic wrap and set a pot on top to keep the cereal submerged. Set at room temperature for one hour. Strain and measure. It should be about 2 cups. Top off with milk if it’s not.
- Mix a tablespoon or two of the cereal milk with the cornstarch in a small bowl. Set aside. In a large bowl stir together the salt and the cream cheese. Add peanut butter, malted milk powder, and 3/4 cup chopped chocolate to the bowl.
- In a 4 quart saucepan bring the remaining cereal milk, heavy cream, corn syrup, and sugar to a boil. Boil for 4 minutes. Remove from heat and slowly add the corn starch mixture. Return to heat and bring back to a boil for 1 minute or until thickened.
- Pour over the cream cheese, salt, peanut butter (and more!) mixture. Whisk until smooth. Cover with plastic wrap and chill for 4 hours.
- Freeze in your ice cream maker according to the manufacturers’ directions. When it’s almost done churning pour in the chocolate shavings to mix thoroughly. Transfer to an airtight container. Cover with plastic wrap and a tight lid. Freeze for a few hours or over night. Serve as a post-gym treat.
Yay! Click HERE for a printable pdf of the recipe above.