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.
Step one is to soak half of the cereal in milk to give the milk that end-of-the-bowl flavor.
Strain out the soggy cereal and discard. Use this milk to make the ice cream custard base.
While the custard is chilling, crunch up the rest of the cereal and mix it with melted chocolate.
This is pretty good by itself!
As the ice cream comes out of the machine, mix in the big glob of chocolate and cereal. It should still be warm enough to split off into smaller clusters and then firm up to crunchy chips.
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.
If you like this recipe, check out my Boo Berry “Cereal Milk” Ice Cream recipe too!
Dan Whalen also does the tough job of quality assurance at the gelato company by tasting every single batch. He has been writing recipes for over 3 years on his website The Food In My Beard; check Dan’s Tablespoon profile often to try his recipes with creative international spins!
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