No-Churn Cinnamon Toast Crunch Ice Cream With a Cinnamon Brown Butter Swirl

It’s ice cream season people, and I’ve dreamed up a flavor that combines the childhood nostalgia of Cinnamon Toast Crunch cereal and the elegance of cinnamon brown butter. This ice cream base is creamy and requires NO ice cream maker or shaking a plastic bag until your arms hurt. It’s so damn easy it literally only requires THREE ingredients: heavy cream, sweetened condensed milk, and vanilla! And we’re going to make it all even BETTER by adding in Cinnamon Toast Crunch and cinnamon brown butter.

Once you’ve secured your box of Cinnamon Toast Crunch, the next step is to make the cinnamon brown butter. I don’t know if cinnamon brown butter is a thing, but I made it and it’s GOOD. I thought that the caramel-y nuttiness of brown butter would pair perfectly with cinnamon, so that’s how that happened. Anyway, I’ll explain how to make it.

First, brown the butter: melt one stick in a small sauce pan over medium-low heat. After a while, the butter will start to foam, but then the foam will die down and you’ll be able to see to the bottom again. It’ll make little popping noises, and you’ll start to see brown specks at the bottom, and it’ll smell vaguely like caramel. This is how you know it’s done! Now to make it cinnamon brown butter, take it off the heat and whisk in the cinnamon. Done!

While that cools, you’re going to put together the ice cream base using the heavy cream, sweetened condensed milk, and vanilla. This comes together by combining sweetened condensed milk with vanilla, then making whipped cream, and finally folding it all together. Definitely do the whipped cream with some sort of hand mixer or stand mixer, because doing it by hand with a whisk is basically torture. Unless you like a challenge I guess?

Lastly, you’re going to need a container. I used a 9” metal cake pan, but a bread pan or Tupperware will work as well. The metal containers do freeze the ice cream faster though!

We are going to assemble this ice cream in layers, to ensure the deliciousness of the cinnamon brown butter and Cinnamon Toast Crunch are evenly distributed throughout the ice cream. Start with adding half of the ice cream mixture to your container, and then add the cinnamon toast crunch and cinnamon brown butter. For the cereal, I crushed it in my hands a little bit as I added it to the ice cream so that it wouldn’t be just a ton of whole pieces of cereal sitting on the ice cream. You can crush it as fine or as coarse as you want, there are no rules here. Lastly, just drizzle half of your cinnamon brown butter over top, and then repeat with the next layer (there are only two.)

There you have it! Cinnamon Toast Crunch Ice Cream With a Cinnamon Brown Butter Swirl. Super simple and super delicious. Enjoy!

No-Churn Cinnamon Toast Crunch Ice Cream With a Cinnamon Brown Butter Swirl

• 2 cups heavy whipping cream
• 14 ounces sweetened condensed milk (1 can)
• 2 teaspoons vanilla extract
• 1/2 cup unsalted butter (1 stick)
• 1 teaspoon cinnamon
• 2 cups Cinnamon Toast Crunch cereal

Make the Brown Butter

1. Add 1 stick of butter to a small saucepan over medium-low heat. Melt the butter until it starts to foam. The foam will go away, and the color will turn from milky white to brown and small brown flecks will appear at the bottom. That’s how you know when it’s done! Stir often.
2. When the butter is done, take off the heat and whisk in 1 tsp of cinnamon. Transfer to a small bowl or Pyrex cup and transfer to the fridge to cool.

Ice Cream

1. Using a hand mixer or a stand mixer with the whisk attachment, whip the 2 cups of heavy cream until stiff peaks form. Be careful not to over-whip! The cream is done when you can pull the whisk out and the cream stands up.

2. In a large bowl, whisk the 2 teaspoons of vanilla into the sweetened condensed milk, until combined. Gently fold the whipped cream into the condensed milk, using a rubber spatula. Make sure it stays light and fluffy!
3. Time to add the mix-ins: we do this in layers. Transfer half the ice cream mixture into a metal cake pan, bread pan, or insulated tub. Add abut 1 cup of the Cinnamon Toast Crunch, crushing it in your hands as you sprinkle it in. Then, using a spoon, drizzle half of the cinnamon brown butter on top. Add the other half of the ice cream mixture on top of this, and repeat the steps for adding the cereal and cinnamon brown butter. Cover and transfer to the freezer for a few hours, or overnight.

Dessert