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box Cinnamon Toast Crunch™ cereal
cups bittersweet chocolate chips
Split the box of cereal in half. Soak one half in the milk for about an hour. Strain.
Warm the milk with the sugar and cinnamon. When it starts to lightly steam, pour about 1/2 cup into the egg yolks while whisking. Add this mixture back into the pot and heat slowly, stirring constantly until the mixture coats the back of a spoon. Add the cream and chill until very cold.
Crunch up the rest of the cereal into smaller pieces. Melt the chocolate in a double boiler or in the microwave. Pour the chocolate over the cereal and stir to coat everything.
Freeze your custard base in an ice cream maker according to the instructions. When it is done, mix in your chocolate covered cereal. The large glob of cereal and chocolate should still be warm enough that it separates into smaller clusters, but the coldness of the ice cream will freeze these clusters into crunchy chocolate chips.
If your ice cream comes out of the machine really melty, you might want to freeze it for a half hour or so before mixing in your chocolate covered cereal.
More About This Recipe
- Have I ever told you guys about my day job? I may moonlight as a world famous food blogger, but that doesn't exactly pay the bills! I wake up and drag myself to work like the rest of you, and no one there knows about my secret life.At work, I make ice cream and gelato for a local artisan sweets company. Most of the time it’s pretty tedious (I make a lot of vanilla and chocolate), but sometimes I get to create new flavors and it’s really fun!I’ve made ice cream with some cool stuff like Lucky Charms, Girl Scout Cookies, and popcorn, and a even weirder things like rosemary, basil, green tea, bacon and blue cheese!The Lucky Charms flavor was good, but the oats got soggy after a few hours. This time around, I had the idea to coat the cereal in chocolate to prevent it from getting soggy. The Cinnamon Toast Crunch ice cream with chocolate covered cereal clusters was amazing and it sold out in record time.This is one of the top three flavors I have ever made! The crunch inside the chocolate is an unexpected treat and the cinnamon is bright and spicy.
Cinnamon Toast Ice Cream (Dairy-Free)
Waking up at grandma’s house was always slow. My sister and I would be jostled in the sheets next to each other in the hideaway bed in the living room while my mom and grandma carried on quiet conversation in the kitchen.
The sun would start to stream in and we could smell the scent of mediocre coffee with too much cream and equal. When we finally came to we’d take turns in the bathroom doing damage control on our hair and face creases before shuffling into the kitchen. My sister was most often less chipper than I was…I’m a morning person by nature. But grandma’s cinnamon sugar toast always seemed to bring out the morning person in all of us, even the night owls.
After deciding to try a dairy free diet out on January 1, I knew it would be difficult if only for the fact that I would miss ice cream. Whether planned or sporadic, John and I had gotten into the habit of visiting our local dairy/ice creamery at least once every couple weeks to pick up eggs, milk and a double scoop.
It’s now been nearly three weeks since I’ve had ice cream and I was starting to fall off my rocker a little bit, so a dairy-free recipe was a must. I’ve experimented with no-churn recipes before and while they’re great for simplicity’s sake, I knew consistency would be key in a non-dairy version. So I ran downstairs and borrowed my friend Laura’s ice cream maker and two cans of coconut milk later I was in business. The cinnamon sugar toast came inspired by my grandma’s favorite breakfast item and one that I often still crave.
I took a tip from the coconut ice cream queen, Oh, Ladycakes on this recipe and kept it very simple. The result was just what I’d hoped for. Though it did taste like coconut, it was rich and creamy and sweet just like regular ice cream. And I adored how the cinnamon sugar and actual toast flecks gave it a whole new flavor dimension. This isn’t a 1-for-1 trade up, but it certainly did the trick in satisfying my ice cream longings.
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Michelin Star Chef Shusaku Toba Whips Up An Ice Cream Toast Recipe
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In this Article
Using accessible ingredients you can find at any grocery store in Japan, Tokyo’s restaurant Sio’s chef, Shusaku Toba, introduces an easy delectable “Yukimi Apple Pie” ice cream toast recipe.
With a thick-cut slice of Shokupan bread, the Michelin star chef slathers on a coat of melted, unsalted butter. He proceeds to toast it on each side with a frying pan. Topping off the toasted bread with a slice of cheese, the chef adds a dollop of apple jam forming a crater for the star ingredient.
The key element is a ball of sweet vanilla ice cream cocooned in mochi and dusted with powdered sugar, called Yukimi Daifuku, which is plopped on before sliding into the oven. Once the mochi sizzles and splits open, the dish is ready to be dusted with cinnamon sugar.
This Easy Cinnamon Toast Crunch Dump Cake Is Layered With a Gooey Peach Pie Filling
When I first learned that cake mix can be turned into cookies, my whole baking worldview expanded. Now, this Cinnamon Toast Crunch dump cake with peach pie filling on TikTok has me questioning why I haven't made more Frankenstein-esque cereal desserts, because it only takes five minutes to throw together. Sophia Wasu, aka @aquickspoonful, shared the five-ingredient recipe for the cake-pie combo in a video on her TikTok account, and you might have everything you need to recreate it in your pantry right now.
Like all dump cakes, the Cinnamon Toast crunch peach pie masterpiece requires no mixing, so it's super low effort with a high (read: delicious) reward. I haven't had the chance to try the dump cake for myself yet, but Sophia says it's "better than peach pie," so it sounds pretty dang promising to my taste buds. Read the full recipe ahead and don't forget to serve the cake hot with a big scoop of vanilla ice cream on top.