Learn to make our Homemade Cornflake Ice Cream – A Classic Crunchy and Curious Treat.
Remember those lazy Sunday mornings, sitting at the kitchen table with a big bowl of crispy cornflakes? The satisfying crunch, the milk-soaked cornflakes, and the best part – savouring every last drop of milk left in the bowl.
Cornflakes have always been a classic breakfast choice, bringing comfort and a sense of nostalgia with every bite. What if we told you there’s a twist you can add to this favourite cereal?
Yup, you’ve guessed it, Homemade Cornflake Ice Cream!
In our article, we discuss the fun nostalgia that surrounds cornflakes, the curious transition from cereal bowl to ice cream scoop and of course, we’ll share with you how you can make your own homemade cornflake ice cream that combines the nostalgic flavours of your morning routine with the creamy joy of homemade ice cream.
A Taste of Nostalgia with Every Scoop.
Imagine capturing the essence of those cherished breakfast moments in a scoop of ice cream!
That’s precisely what our Homemade Cornflake Ice Cream delivers—a delicious fusion of creamy indulgence and nostalgic flavours. As you enjoy this frozen treat, you’ll be taken back, back to those mornings when you relished the remaining sip of milk infused with cornflakes from your cereal bowl.
This recipe promises to bring a touch of nostalgia and a whole lot of deliciousness to your dessert table.
From Cereal Bowl to Ice Cream Scoop.
The transition from your cereal bowl to an ice cream scoop is quite unusual and unexpected, but incredibly good.
Homemade Cornflake Ice Cream delivers a unique fusion creation, where familiar morning flavours meet frozen desserts.
The transition, though unique is well worth it—a bowl of cornflakes once soaked in milk, now blended into a velvety smooth ice cream base. The result? A dessert that’s both familiar and exciting, and a taste of nostalgia.
Homemade Crunchy Cornflake Ice Cream Recipe
Here’s our recipe for Homemade Cornflake Ice Cream:
- 300ml whole milk
- 300ml double cream
- 100g caster or granulated sugar
- 4 large egg yolks
- 150g cornflakes
- 1 teaspoon vanilla extract
- In a medium saucepan, combine the whole milk and double cream. Heat over medium heat until it begins to simmer. Remove from heat and let it cool slightly.
- In a separate bowl, whisk together the egg yolks and sugar until the mixture becomes pale and slightly thick.
- Slowly pour the warm milk and cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
- Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it thickens slightly. This should take about 5-7 minutes. Be careful not to let it boil.
- Remove the mixture from the heat and strain it through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract and let it cool to room temperature.
- While the ice cream base is cooling, place the cornflakes in a ziplock bag and crush them with a rolling pin until they are broken into small pieces.
- Once the ice cream base has cooled, stir in the crushed cornflakes. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavours to meld.
- After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-25 minutes.
- NB: If you don’t have an ice cream maker, you can still make this recipe. Pour the mixture into a freezer-safe container and freeze. Every 30 minutes, stir the mixture vigorously with a fork to break up any ice crystals that are forming, repeating this process for about 3-4 hours or until the ice cream is firm. Please also check out our post – Homemade Ice Cream: Without an Ice Cream Maker – to learn more.
- Transfer the churned ice cream to an airtight container and freeze for an additional 3-4 hours or until firm.
- Serve your delicious Homemade Cornflake Ice Cream in bowls or cones and enjoy the nostalgic crunch of cornflakes in every bite!
This recipe makes approximately 1.5 litres of Cornflake Ice Cream. Feel free to adjust the sweetness to your preference by adding more or less sugar. Enjoy!
Remember with all our homemade ice cream recipes, you can adapt the ingredients to your personal preference.
You can replace the sugar with alternative sweeteners, please see our article – Balancing Flavour and Health: Natural Sweeteners in Your Homemade Ice Cream – which shows you how you can use a range of alternative sweeteners.
You can also use alternative milk, please see our article – Wholesome Vegan Ice Cream Creations: Dairy-Free Delights – which shows you how the use of alternative milk not only reduces the fat content but also makes your ice creams dairy-free and vegan.
Making your very own Homemade Ice Cream ensures you have absolute control over what you are putting into your homemade treats and you can tailor your homemade ice cream to your exact taste requirements and needs.
To Top it off.
Cornflake ice cream is an excellent base for a variety of toppings and add-ons that take its flavour and texture to a different level.
Whether you prefer a touch of sweetness, a hint of crunch, or a burst of flavour, there are plenty of options to choose from.
Here are some perfect flavour pairings for Homemade Cornflake Ice Cream:
- Caramel Swirl: The sweet and buttery flavour of caramel complements the toasty flavour of cornflakes beautifully.
- Chocolate Chips or Chunks: Chocolate and cornflakes create a delicious contrast of textures and flavours.
- Bananas: Sliced bananas add a natural sweetness and creamy texture that pairs well with cornflake ice cream, just like you might add bananas to breakfast, only frozen!
- Strawberry Sauce: The fruity sweetness of strawberries balances the cereal’s nuttiness.
- Maple Syrup: Drizzle some maple syrup for a classic breakfast-inspired treat.
- Chopped Nuts: Pecans, almonds, or walnuts provide extra crunch and a nutty layer.
- Toasted Coconut Flakes: Toasted coconut adds a tropical twist and enhances the crunch factor.
- Cinnamon: A sprinkle of ground cinnamon complements the warm, toasted flavour of cornflakes.
- Coffee or Espresso Drizzle: Coffee’s rich bitterness pairs surprisingly well with the cereal’s sweetness and crunch.
- Whipped Cream: A dollop of whipped cream adds a creamy contrast to the ice cream’s texture.
Feel free to mix and match these pairings to create your own unique homemade cornflake ice cream creation.
Waste Not, Want Not.
Whilst on this trip down memory lane: waste not, want not is an expression that springs to mind. I would often hear this when I was younger, but I don’t hear it so much these days. I guess the concept is still ingrained in me.
Remember those 4 egg yolks you used in your ice cream? Well, not wanting to waste the egg whites, here’s a quick recipe you can try out to utilise them.
Here’s a recipe for Homemade Meringues:
- 4 egg whites
- 225g granulated sugar
- 1 teaspoon vanilla extract
- A pinch of salt
- Preheat your oven to 110°C (225°F/Gas Mark ¼). Line a baking sheet with baking parchment.
- In a clean, dry bowl, start whisking the egg whites on medium speed using an electric mixer. Add a pinch of salt to help stabilise the egg whites.
- Gradually add the sugar, one tablespoon at a time, while continuing to whisk the egg whites. Continue whisking until the mixture forms stiff, glossy peaks. This might take around 5-7 minutes. (The test to know if you have whisked the eggs enough is to tip the bowl upside down, usually over your head! If it doesn’t pour onto your head, then it’s whisked enough, if it does, well then you have a mess to clear up and more whisking to do).
- Gently fold in the vanilla extract to the meringue mixture until well incorporated.
- Using a spoon or a piping bag, drop spoonfuls of the meringue onto the prepared baking sheet. You can shape them as desired.
- Place the baking sheet in the preheated oven and bake for about 1.5 to 2 hours, or until the meringues are dry and easily lift off the parchment paper without sticking.
- Turn off the oven and leave the meringues inside to cool completely. This helps prevent them from cracking.
- Once cooled, you can enjoy your homemade meringue cookies! They should be crisp on the outside and have a slightly chewy interior.
You can crush some of your meringues and use them as a topping for your homemade ice cream. Zero waste and lots of delicious goodness.
We hope you have enjoyed a little trip down memory lane with our Crunchy Homemade Cornflake Ice Cream and Homemade Meringues and we really hope we have inspired you to give our easy homemade recipes a go.
Please drop us a comment below if you have any questions and of course, we would love to hear from you about your experience trying out this recipe.