Foolproof Cereal Milk Ice Cream

A unique ice cream that taste like the cereal soaked milk at the bottom of your breakfast bowl! No ice cream machine required, no need to make an egg-custard like traditional ice cream recipes. This easy cereal milk ice cream calls for as few as four ingredients! 

Cereal milk ice cream became extremely popular in recent years. Being a person who enjoyed milk infused with cereal flavours, I of course fell in love with cereal milk ice cream after my first try at Momofuku Milk Bar. It’s an interesting and nostalgic flavour which will be loved by children and adults alike, in my opinion.

Cooking is fun, it’s like conducting scientific experiments, and eventually you will find the most ideal “formula”.

I tried making ice cream using traditional custard base – cooking milk & egg yolk to a thickened consistency – the flavour and texture are pretty similar to ice cream using simply condensed milk, so why bother! I also tried soaking cereal in milk & draining cereal, and found that blending milk & soaked cereal together creates much richer taste and less waste.

So here we go, the easiest cereal milk ice cream ever!

Ingredients (makes about 500ml ice cream)

  • 200g whipping cream, cold
  • 90-100g sweetened condensed milk
  • 50-60g cereal of your choice
  • 200ml whole milk


  • Use condensed milk that only contains milk and sugar
  • I used POST Honey Bunches of Oats Honey Roasted Cereal, which contains 11g sugar in every 1 cup (53g), you may want to add / reduce condensed milk depending on how sweet your cereal is


  1. Combine cereal and milk, soak for minimum 1 hour in the fridge.
  2. Blend cereal and milk until silky smooth. It won’t be very liquid, because the majority of milk will be absorbed, the mixture is more like a creamy paste.
  3. Combine the cereal milk mixture, condensed milk, whipping cream in a bowl. Whip with a hand mixer on medium speed until medium to stiff peaks form.
  4. Pour the mixture into a metal loaf pan, spread evenly, cover with plastic wrap and aluminum foil. Freeze until solid, about 4-5 hours.

You can also mix in some extra cereal when the ice cream is frozen to semi-solid (like soft serve), to create a more interesting texture. If you freeze it for too long it can be difficult to scoop out at first, but don’t worry, let it stand for 5-10 minutes it will soften slightly.

Creamy, no-churn, and infused with cereal milk flavours. So simple and so good, I almost wanted to keep the recipe to myself, lol!

Chinese version

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(1) Comment

  1. thank you for the recipe

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