Chatelaine Kitchen

How to make cereal milk ice cream!

Following last week's magic three-ingredient ice cream recipe, we raise the bar with this mind-blowing flavour. (P.S. We love you, Milk Bar!)
cereal milk ice cream Cereal milk ice cream

Momofuku just launched its first international Milk Bar bakery in Toronto, and the Chatelaine Kitchen didn't waste any time running out to try their legendary desserts, including Crack Pie, Compost Cookies and Cereal Milk.

We also caught up with the brains behind the Milk Bar brand (pastry chef Christina Tosi) who confessed that, despite the name of her bakery, she doesn't actually like the taste of milk. So how did a milk-averse chef come to develop such famous dairy-centric creations? It's simple: To her, the bottom of the cereal bowl is the best part of breakfast, and exactly what she thinks milk should taste like. Her sweet take on milk has spawned several Cereal Milk recipes including panna cotta, pie and their signature soft-serve ice cream.

Currently, the Toronto outpost doesn't sell soft-serve, so I decided to develop a Milk Bar-inspired ice cream using my favourite three-ingredient method. The result? A super-creamy ice cream with a nostalgic flavour that's both easy and difficult to distinguish. (You'll enjoy letting your friends try it, then watching them squirm trying to figure out what the flavour is!)

This Cereal Milk-inspired recipe is my homage to the amazing Christina and her Milk Bar.

Three-Ingredient Cereal Milk Ice Cream

Prep 15 min


Total 50 min + 4 hours freezing time


  • 3 cups cornflakes
  • 3 cups 35% cream
  • 300-mL can condensed milk


  • PREHEAT oven to 300F. Spread cornflakes on a large, rimmed baking sheet. Bake in centre of oven until toasted, about 15 min. Let stand until cool.
  • STIR cornflakes with cream in a large pitcher or measuring cup. Let stand for 20 min at room temperature. Strain through a fine-mesh sieve into a medium bowl. Use the back of a spoon to gently press cornflakes down, but don't press mushy cornflakes through the sieve. You should have 2 cups cream. (If you have less, top up with more 35% cream to make 2 cups).
  • BEAT cornflake-cream, using an electric mixer on medium, just until soft peaks form when beaters are lifted, 2 to 4 min. Reduce speed to low. Slowly beat in condensed milk just until no streaks remain. (Do not overbeat or it may curdle!) Mixture should be smooth and fluffy.
  • SCRAPE mixture into a Tupperware container or 9x5-in. loaf pan. Cover with lid, or a piece of waxed paper if using loaf pan. Freeze until firm, about 4 hours. Scoop and serve with a sprinkle of toasted cornflakes on top!


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