Reese's Puffs Ice Cream
Because we should all be able to have a little ice cream for breakfast once in a while! This recipe can be adapted to whatever your favorite cereal may be. Cinnamon Toast Crunch, Coco Puffs, Captain Crunch, Fruit Loops, feel free to get creative, the add-ins are optional!
Equipment
- 4-6 quart ice cream maker
Ingredients
- 5 cups dry Reese's Puffs Cereal
- 4 cups Whole Milk
- 1 cup Heavy Whipping Cream
Add Ins
- 3 tablespoons Creamy Peanut Butter
- 3 tablespoons Chocolate Syrup
Instructions
- Add 4 cups of dry cereal to a medium sized bowl, pour 3 cups of milk over cereal, mix to get all the cereal covered with milk cover with plastic place in refrigerator for at least 4 hours allowing the milk to fully take on the cereal flavor, you can keep in refrigerator as long as over night.
- Pour cereal and milk through a strainer into a large measuring cup, press cereal down with a spoon to squeeze out all of the milk, discard cereal.
- In a blender add remaining cup of cereal with remaining 1 cup of whole milk, blend until smooth pour this mixture through a strainer, add to previous strained milk.
- Add the heavy whipping cream to cereal flavored milk and whisk together
- Freezing the ice cream: Make sure ice cream maker bowl is frozen and ready to use before you begin making the ice cream mixture. Pour ice cream mixture into ice cream maker and churn until the consistency of soft serve ice cream. Scoop ice cream into a freezer safe container. Warm peanut butter in microwave drizzle over the top, then drizzle with chocolate syrup, using a spatula swirl add-ins into ice cream. Cover and allow to freeze for two hours before serving.
Notes
Note: add-ins are optional. If using other cereal flavors you will want to change up your add-ins to complement that cereal. Serving ice cream with the cereal sprinkled on top is a must!
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