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Cornflakes (Milk) Ice Cream

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  • Author: Bake to the roots
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 180


elicious ice cream made with the milk from your breakfast cornflakes bowl. It’s so good!


  • 3
 cups (140g) cornflakes
  • 2 cups (480ml) milk
  • 1 cup (240ml) heavy cream
  • 1/2 
cup (100g) brown sugar
  • pinch of salt
  • 3 
egg yolks
  • 1/2 tsp. vanilla extract


  1. Preheat the oven to 300°F (150°C). Spread the cornflakes on a baking sheet and toast for about 15-18 minutes. Take out of the oven and let cool down, then add to a bowl and mix with the milk and let sit for about 20-25 minutes. Press through a fine mesh sieve and collect the cereal milk in a pot.
  2. Add the heavy cream, sugar, and salt to the pot with the cereal milk and heat up until the sugar dissolves. Add the egg yolks to a small bowl and mix them with couple tablespoons of the hot milk-cream-mixture to adjust the temperature of the eggs. Pour into the pot and stir constantly over medium heat until the mixture thickens a bit. Take off the heat and let cool down, then place in the fridge for about 1-2 hours.
  3. Add the mixture to your ice machine and let it do its magic for about 45-50 minutes.


  • Enjoy freezin’!


  • Serving Size: 6