Hellooo September! I’m going to ignore the fact that we only have three months left in 2019, and just reminisce on what a great year it has been so far. This was the year that I launched my business and did a lot of other ‘firsts’. It’s been a fantastic journey that I know won’t end on December 31st. It will continue on and on and that is so exciting to think about!
If you’re like me and you’re one of those folks who could eat ice cream in an igloo, then I have the perfect dessert recipe for you: cereal and milk ice cream bars. Yes, fall is just about here now and winter is around the corner, but you’ll still find me nomming on ice cream sundaes and ice cream sandwiches while bundled up in my parka in the freezing 60 degree LA weather.
I first saw this cereal and milk ice cream bars recipe on Joy The Baker, and loved how simple it looked. All you’re doing is making an ice cream sandwich out of your favorite crushed up cereal. After looking at her recipe, I immediately knew I had to adapt it using my favorite cereal: Cinnamon Toast Crunch. This is the best cereal, and I’m ready to argue about this. But, you are welcome to adapt this recipe using your favorite cereal, too. Pick something fun like Froot Loops, Cap’n Crunch, or Frosted Flakes (yum)!
For those of you who want to make this recipe vegan, using vegan ice cream is an obvious substitution here. When it comes to the cereal itself this is where it gets surprisingly tricky: a lot of your favorite cereals are in fact not vegan. Many of them are fortified with vitamins and minerals, one of them being vitamin D3 which is sourced from sheep. This alone would not make me avoid them, but being vegan means very different things to everyone so I wanted to be transparent about that here. Check out this link for a list of cereals that are surprisingly non-vegan.
I hope you get to try out this recipe for a fun twist on every kid’s favorite breakfast. Enjoy! *nom nom*
- 1/2 cup vegan butter, melted
- 3 cups Cinnamon Toast Crunch, crushed
- big pinch of salt
- 1 tsp of vanilla
- 1 gallon vegan vanilla ice cream
- Line an 8-inch square pan with parchment paper so the paper hangs over the edges. Set aside.
- In a medium bowl, toss together crushed cereal, melted butter, salt, and vanilla. Toss until all of the cereal is evenly coated.
- Press half of the cereal into the bottom of the pan. Freeze cereal in the pan for 30 minutes.
- Leave ice cream on counter at room temperature for about 10 minutes so it softens a bit.
- Scoop ice cream on top of the frozen cereal layer and spread so it’s even. Top with the remaining cereal mixture and freeze overnight.
- When ready to serve, slice and enjoy immediately!
Adapted From: Joy the Baker