Cocoa Puff Ice Cream

Cocoa Puff Ice Cream Milkshake // take a megabite

Well, I made that chipotle chicken chili again. You see, I’ve been the worst lunch-bringer during the workweek. So this week I’ll have lunch for days! And I also ensured that there’s post-chili ice cream. It’s just, you’re the dinner to my dessert, the cherry on top of my Monday, and cocoa puffs in my ice cream, ya know?

Cocoa Puff Ice Cream  // take a megabite

I added a bit of Nutella and malt powder and it accentuates the cocoa puffs. I didn’t want to add anything to this that would steal it’s thunder. So, next time you want to make chocolate ice cream, I’d suggest going the cereal milk remix route! It tastes good scooped into teeny cones OR even blended up with additional Nutella for a milkshake. So, I hope you have the best Monday!

Cocoa Puff Ice Cream  // take a megabite

Cocoa Puff Ice Cream  (makes scant 1 quart)
Recipe adapted from Momofuku + Jeni, obvz


cereal milk –

  • 2 1/2 cups cocoa puffs
  • 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 cup malted milk powder
  • 1/4 cup Nutella


  1. 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.
  2. 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.
  3. 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.
  4. Pour over the cream cheese, salt, peanut butter (and more!) mixture. Whisk until smooth. Cover with plastic wrap and chill for 4 hours.
  5. 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 by the scoop or blend up with milk and Nutella and top with whipped cream.

Yay! Click HERE for a printable pdf of the recipe above.

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26 thoughts on “Cocoa Puff Ice Cream”

  1. I want this ice cream and then I want this milkshake for dessert! So awesome, Megan! Ok my day job is totally for one of the largest maraschino producers in the world. I wonder if that is one of our cherries 🙂 You made it hella pretty!!

  2. Pingback: Ice Cream Forever

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