No-Churn Peachy Cinnamon Toast Crunch Ice Cream
Equipment
- electric mixer
- 9 x 5 inch loaf pan
Ingredients
- 2 cups 35% cream
- 14 oz can sweetened condesned milk
- 1 cup cinnamon toast crunch cereal, crushed
- 1/4 cup unsalted butter, cubed
- 2 tbsp packed brown sugar
- 1 tsp cinnamon
- 1/2 tsp + 20 drops Hedessent Peach Flavour
- 1/2 tsp kosher salt or fine sea salt
Instructions
- Place loaf pan in freezer.
- Cook butter in small saucepan over medium-low until foamy and nutty light brown, 3 to 5 minutes. Scrape into a large bowl; stir in brown sugar, cinnamon, and salt. Stir in sweetened condensed milk and Peach Flavour.
- In bowl, beat cream using an electric mixer starting on medium-low to medium-high until stiff peaks form. Fold in one-third into condensed milk mixture; fold in the remaining whipped cream until no streaks remain.
- Spoon half of ice cream mixture into the loaf pan; sprinkle half of the cereal over the top. Repeat with the remaining ice cream and cereal; freeze for at least 6 hours.