Cinnamon Toast & Coffee No-Churn Ice Cream


  • 2 cups heavy cream, chilled
  • 1 14-ounce can sweetened condensed milk
  • 2 tablespoons instant espresso or coffee powder
  • 1 ½ cups cinnamon toast cereal, slightly crushed
  • Place a 9-by-5 inch metal loaf pan in the freezer to chill for at least 20 minutes.

In a small container, combine the sweetened condensed milk with the espresso powder. It may take a few minutes of stirring (or letting it sit for a few minutes and then stirring more) to fully dissolve. Place in fridge.

Using a hand mixer with the whisk attachment, whip the heavy cream until stiff peaks are formed (this will take 3-5 minutes). Fold in the espresso-flavored condensed milk and stir until combined.

Pour mixture into the chilled loaf pan and freeze for 30 minutes. Remove and stir in half of the slightly crushed cinnamon toast cereal. Top off with remaining cereal. Cover completely and freeze for at least eight hours or overnight for best results. For added deliciousness, serve in chocolate-dipped cones rolled in extra cereal!