Cereal Milk Ice Cream


One container of MILK BAR Cereal Milk – Find the recipe here.
(Makes 2 1/2 cups – you will have a little left over, be sure to pour yourself a small glass and enjoy while you wait for your ice cream to be done!)

Ice Cream Base from Salt & Straw
1/2 cup granulated sugar
2 Tbsp Dry Milk Powder
1/4 tsp xanthan gum (it IS easy to find, I use Bob’s Red Mill)
2 Tbsp Light Corn Syrup
1 1/3 Whole Milk (Your Cereal Milk that you just made)
1 1/3 Cups Heavy Cream (I use 30% whipping cream)


  1. Combine Sugar, Dry Milk, and xanthan gum in a small bowl, mix and set aside.
  2. Pour your corn syrup into a medium pot and stir into the whole milk.
  3. Add sugar mixture and immediately whisk vigorously until smooth.
  4. Set Pot over medium heat, DO NOT BOIL.
  5. Stir often to avoid over heating, you may need to adjust your heat occasionally to prevent simmering.
  6. Once your sugar mixture is dissolved, remove pot from heat and add whipping cream, whisking until it is all combined.
  7. Transfer your mixture to an airtight container (I put plastic wrap tightly around the top of my pot and put it right into the fridge).
  8. Let it refrigerate until well chilled – around 6 hours. If you dont get around to making it that day, it can chill for up to 24 hours (which is recommended for the best flavor)
  9. After chilling, add to your ice cream maker, and let it churn until it is about “soft serve” texture.
  10. It will take several hours for your mixture to freeze all the way, but I promise it is worth the wait!

*** Pro tip – combine your ice cream with a warmed piece of the berry breakfast bake for a tasty dessert. Or for an indulgent breakfast treat!