Making a BETTER cinnamon toast crunch ice cream?!

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Издатель Jun 14, 2026

Making a BETTER cinnamon toast crunch ice cream?!

✨Recipe:
Ingredients:
For Ice Cream:
• ⅓ cup granulated sugar
• 1 tbsp vanilla pudding mix
• 1 cup whole milk
• ¾ cup + 1 tbsp heavy cream
• 1 tsp vanilla extract

For Maple Cinnamon Swirl:
• ¾ cup packed light brown sugar
• 1 tbsp cinnamon
• 2 tbsp water
• 5 tbsp unsalted butter, divided
• 2 tbsp maple syrup

For Shell/Topping:
• 8 oz white chocolate, melted
• 2 tbsp coconut oil
• 1 tbsp cinnamon
• Cinnamon sugar, for topping
• Crushed Cinnamon Toast Crunch cereal, for topping

Directions:
1. In a medium bowl, whisk together the granulated sugar, vanilla pudding mix, milk, heavy cream, and vanilla extract until smooth. Freeze overnight, or until firm.
2. In a small saucepan over low heat, combine the brown sugar, cinnamon, and water. Bring to a gentle boil, stirring occasionally.
3. Remove from the heat and stir in 2 tablespoons of butter and the maple syrup until smooth and glossy. Let cool slightly.
4. Fold the cinnamon-maple mixture into the frozen ice cream base, creating ribbons throughout. Return to the freezer for a few hours to firm back up.
5. In a small saucepan or double boiler, melt the white chocolate, coconut oil, and remaining tablespoon of cinnamon together until smooth. Pour into a cup or container deep enough for dipping.
6. Scoop the ice cream onto a cone and place it in the freezer for a few minutes if needed to firm up. Dip the ice cream into the cinnamon white chocolate coating and allow the excess to drip off.
7. Let the shell harden for 30–60 seconds, then sprinkle with cinnamon sugar and crushed Cinnamon Toast Crunch cereal.
8. Serve immediately and enjoy this crunchy, cinnamon-swirled frozen treat!