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  • Adelia Rosati


Ever since I visited Milk Bar Bakery in New York, I fell in love with cereal flavoured desserts. Using your favourite childhood cereals in cookies, pie, ice cream and cake sounds so odd at first, but trust me when I say it is something you have to try. With National Cereal Day coming up on March 7th, I felt this was the perfect opportunity to experiment.

I had also been meaning to learn to make gelato, but couldn't decide what flavour to try out first. Then bam bam thank you mam I thought of the idea to make cereal flavoured gelato. Anyways, here is my recipe for Cinnamon Toast Crunch Gelato.


  • 2 cups of 2% milk

  • 1 cup of heavy whipping cream

  • 1 box of General Mills' Cinnamon Toast Crunch cereal or the cereal of your choice

  • 4 egg yolks

  • 1/2 cup sugar


  1. Blend with the milk, however much Cinnamon Toast Crunch cereal you like. The amount is totally up to you and how sweet you would like the gelato.

  2. In a saucepan, mix the blended milk with the whipping cream and cook on medium/high heat until the mixture starts to simmer and foam.

  3. While you are waiting, whisk together the egg yolks and sugar.

  4. Once the milk/cream starts to simmer and foam, pour half of it into the egg/sugar mixture and whisk very quickly so the egg doesn't cook.

  5. Then pour the milk/cream/egg/sugar mixture into the rest of the milk and cream in the saucepan and whisk together quickly until everything is mixed.

  6. On medium/high heat, cook the mixture until it starts to thicken.

  7. Once it is slightly thicker than it was, pour the mixture into something like a banana bread pan and place it in the freezer for half an hour.

  8. After half an hour, stir the gelato, and do this every 30-minutes for about 3-4 hours.

  9. After the 3-4 hours, keep in the freezer until it is ready to serve!

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