Cereal Milk Ice Cream

by | Sep 4, 2012 | 19 comments


Hark Spring! Your blossoms burst forth.
Dotting gnarly aged twigs.
Your leaves unfurl my abode.
And awaken my cold reverie.

Hark Spring! Your clear skies.
Your kiss of warmth.
You smell of hope, of honey, of smiles.
The promise of a flutter, a song.


Cherry Blossoms - Cook Republic


I haven't written poetry in decades. But I felt like it today. I realized that although I was once good, I am now rubbish at it. But having a blog means you get to make a complete fool of yourself with the utmost authority and panache. And people will still read it. 

As the northern hemisphere prepares to dust their woolly mittens and cook hearty soups by the light of a roaring fire, we shake off our winter cobwebs and charge ahead into spring. I love my cold seasons, but by Jove! I've had enough of the frozen fingers and rusdolph nose. Bring on the sunshine I say! Bring on the flowers and the beese and the balmy afternoons!

Cereal Milk Ice Cream | Cook Republic  

My garden knows not that it is still a crisp 5 degrees in the morning, that I still wander around in it rugged up in my dressing gown. It is September and despite the cold, it knows it's cue. It is Spring! and it will go into a flower frenzy. One of my favourite shrubs in my garden is the ornamental cherry blossom. I have snipped off twigs and used them in my shoot today. Aren't they pretty?

Cereal Milk Ice Cream | Cook Republic


A few weeks ago I made Cereal Milk. I have been making it on and off and I have used it to make Cereal Milk Ice Cream, another quirky and whimsy recipe from the coffers of Momofuku's Milk Bar. The ice cream is quite light and takes some patience to make and for that reason I will probably skip making it in the future. But it is something that must be tried at least once, it has a lovely flavour redolent of leftover breakfast. And if you can't fly thousands of miles to the Momofuku Milk Bar, this is the only way you will get to experience it.

Cherry Blossoms. Spring. Cereal Milk Ice Cream.







adapted from The Momofuku Milk Bar by Christina Tosi cookbook

An interesting ice cream flavour made from the infamous Cereal Milk, a staple at Momofuku's Milk Bar.

Makes - To serve 6



1 1/2 gelatin sheets
1 quantity Cereal Milk
4g (2 teaspoons) freeze dried corn powder (I ground dried corn kernels)
30g (2 tablespoons) light brown sugar
1g (1/4 teaspoon) salt
20g (1/4 cup) milk powder
50g (2 tablespoons) glucose



Bloom the gelatin. To do this you have to soak the gleatin sheet in a small bowl of cold water. Make sure the water is very very cold. The gelatin is bloomed when it has become soft and almost transparent. This takes about 2 minutes. If it is still hard, it needs to be soaked some more. If it is so soft that it is falling apart, discard it and start afresh.

Warm a little bit of the cereal milk and whisk in the gelatin to dissolve. Whisk in the remaining cereal milk, corn powder, brown sugar, salt, milk powder and glucose. Mix until everything is fully dissolved.

Pour the mixture through a fine mesh sieve into your ice cream machine bowl and freeze/churn according to the manufacture's instructions.

The ice cream is best spun just before serving or using, but it keeps well in the freezer for upto 2 weeks.




Find More Recipes By CategoryBreakfast Cafe Style Dessert Vegetarian



I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!


  1. Laura (Tutti Dolci)

    Beautiful cherry blossoms, and what a delicious ice cream creation!

  2. Pallavi

    WOW...absolutely wonderful!! Your recipes are always so creative Sneh. LOVE the beautiful cherry blossoms.

  3. Anna

    Looks very tender and fresh! Your posts are full of inspiration!

  4. Christine @ Cooking Crusade

    Gorgeous cherry blossoms! They're by far my fave flower 🙂 What a lovely looking ice cream - love the texture of the cereal for some crunch!

  5. Rosa

    A lovely poem and ode to spring!

    This ice cream is really original and it must taste really good!



  6. Miss Piggy

    I tried the cereal milk cream at the Momofuku Milkbar last year - my friend loved it, LOVED it...I wasn't such a fan, but really like the flavour again when I tried it at WowCow recently. Have you made compost cookies yet...I want those!

  7. indugetscooking

    I am hardly surprised the cherry blossoms got you into a poetry mood. They are so beautiful, and the poem was lovely too.

  8. Priti

    Looks yum and lovely shots

  9. thelittleloaf

    I've always wanted to try making cereal milk ice cream, although it does sound like a slightly involved recipe! As soon as my ice cream machine is mended I may have to give it a go 🙂

  10. Barbara | Creative Culinary

    I am so not ready to leave this season and head into winter. The hottest summer on record would make you think I should be done with it...but I just want a couple of weeks of something other than 90+ degree days. I hunker down in the winter and just live through it, waiting for spring. What lovely photos you have showing the beginning...I'm ready now. Bears have it right...I would hibernate in a heartbeat.

  11. chinmayie @ love food eat

    Such an interesting ice-cream! Love your new twists 🙂

  12. Colette

    Sitting in front of the TV, eating cereal last night and remembered your cereal-milk recipe. So cute. And, now ice cream? Life couldn't be better!

  13. Suzanne Perazzini

    Down here we are almost into ice cream weather but not quite. Cherry blossoms are my favourite spring flower. There is something fresh and lush about them.

  14. Martyna @ Wholesome Cook

    What an interesting recipe Sneh! It may sound a little odd and off-putting but I LOVE slurping out the cereal milk leftover in the kids' bowls after breakfast... Oops! Did I say that out loud? 😀
    Considering the uniqueness of ingredients it may be something you could potentially whip up a couple of times, otherwise the milk powder may sit there for a while!

  15. Eha

    Hope, honey and smiles - well, you truly have given me one! I live on an Estate without fences on the Southern Highlands of NSW, so, whichever way I look, this is the week of blossoms 360 degrees around ere tiny, pale green leaves join the madding throng! A three-day spring gale is in the offing, so better take another look around and so enjoy my favourite season!

  16. Kankana

    Are you kidding me girl !! That is such a lovely poem and your writing itself is always so poetic. Well, you know I am not an ice cream fan but i think Arvind would like it. Gonna give this a try!

  17. Jen @ Savory Simple

    Christina Tosi is one of my dessert idols. I want to make everything she makes! I love her creativity.

  18. Kiran @ KiranTarun.com

    Love this unique recipe, Sneh! And lovely cherry blossoms. I'm missing spring so much 🙂

    ps: totally bummed we couldn't visit Momofuku Milk Bar on our recent trip to NYC. This recipe reminds me of what I'm missing.

  19. Cami Lopez

    This recipe is awesome.I love this and I'll definitely try the recipe this coming Christmas eve. Thanks for sharing!


Submit a Comment

Your email address will not be published.