This Leprechaun Cereal Milk Ice Cream is made with only 4 ingredients and is also easy by being no-churn. It is packed with lucky charm marshmallows to make it magically disappear!
Being sometimes a kid at heart (and having grandkids!), I thought it would be a great idea to combine one of their favorite cereals with creamy ice cream to celebrate St. Patrick's Day.
I was inspired to make this recipe by using the base from my Raspberry No-Churn because it requires no machine. And since I may want to treat the kiddos to even more goodies, I thought it would go well with these mini Sharmrock Mint bites.
- whipping cream
- sweetened condensed milk
- vanilla paste (or extract)
- lucky charm cereal
Please see recipe card for instructions and quantities.
In a large bowl combine the sweetened condensed milk, crushed cereal (minus the marshmallows) and vanilla.
Use a whisk to combine well.
In a separate bowl whip into stiff peaks the heavy cream.
Fold the whipped cream into the cereal milk mixture until well combined.
Now it is time to add the lucky charm marshmallows bits. Do that by gently stirring them in.
Once the ice cream mixture is well combined, place it into a loaf pan and add some marshmallow bits on top. Freeze it for at least 6 hours or overnight.
If you love the milk after eating cereal because it is sweet, then this ice cream will definitely hit the spot for you! By crushing the cereal really fine, it will give you that great taste.
While we made this Leprechaun Cereal Milk Ice Cream specifically for St. Patrick's Day, it could also be made with other cereal any time of the year. Feel free to try any of these other cereals. I would recommend if the cereal is colored to just add into the mixture instead of crushing.
- Fruity Pepples
- Fruit Loops
- Captain Crunch
- Whipped Cream - cream will whip better if the bowls and beaters are chilled (I keep in freezer for about 10 minutes prior to use)
- Condensed Mixture - once you combine the cereal into the sweetened condensed milk and vanilla, let it mellow out for about 5-10 minutes to really combine the flavor (this is why I suggest making it first then moving onto the whipped cream)
- Cereal - I used a large baggie and a rolling pin to crush the cereal (not marshmallows) to fine crumbs. You could also use a small food processor.
You will not need any fancy equipment to make this delicious dessert. I used bowls, whisk and a loaf pan.
How long does homemade ice cream last
No-churn ice cream will last up to 2 months in the freezer. Just be sure to have it stored in an airtight container. I also place plastic wrap directly on top of the ice cream to ward off freezer burn.
What does no-churn mean
No-churn ice cream means you do not need an ice cream maker. You will only need a hand or stand mixer.
Get the Recipe
Leprechaun Cereal Milk Ice Cream
Loaded with lucky charm marshmallows, this no-churn ice cream is magically delicious!
- 2 cups whipping cream
- 14 oz. sweetened condensed milk
- 1 teaspoon vanilla ice cream
- 2 cups Lucky Charm cereal divided
- Divide out the lucky charm cereal so that you have about 1 cup of marshmallow bits (set aside) and enough cereal to be crushed to about ½ cup.
- In a large bowl combine the condensed milk, vanilla and crushed cereal with a whisk until well combined (let sit about 10 minutes)
- In a medium bowl or stand mixer, whip the cream until stiff peaks form
- Gently fold the whipped cream into the cereal mixture
- Add the marshmallow bits and hand stir until well combined
- Place mixture into a 9x5 loaf pan, cover and freeze at least 6 hours or overnight
PLEASE SEE POST FOR STEP BY STEP INSTRUCTIONS
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 465Total Fat: 28gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 90mgSodium: 177mgCarbohydrates: 48gFiber: 1gSugar: 42gProtein: 8g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.
I was inspired to make a no-churn variation of this recipe from We Are Not Martha.
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