Lucky Charms Ice Cream is not the end of the rainbow, but just the beginning of some magically delicious, cereal-infused milk, with pots of gold and colorful marshmallows in every bite. Every bite of this ice cream surprises me with its authentic cereal taste.
There’s no other way I can describe this ice cream other than it tastes like over-the-top cereal in a bowl (which is a good thing).
This particular ice cream has the most pleasant texture and mouthfeel, witch I attribute to the heavy cream, whole milk and buttermilk. I love how the cereal bits and Lucky Charm’s marshmallows add the perfect crunchy interest.
I think the ice cream’s best flavor comes from an infusion process I created by soaking the cereal, not the marshmallows, in the cream and milk to get it started. As a result, the liquid takes on a cereal with milk flavor. Then, I took the flavor profile a step further by pulverizing the cereal-milk mixture in the food processor. It’s these tiny bits of cereal, with the milk and cream, that made the “real” cereal flavor. If you’re an ice cream lover like me, you’re going to appreciate this extra step!
Reasons I Love This Lucky Charms Ice Cream
- This ice cream was always a St. Patrick’s Day hit with my kids. I made it every year.
- The ice cream base tastes exactly like Lucky Charms, it’s wild and so good!
- The flavor is unique and fun, regardless of when you serve it.
- The Lucky Charms marshmallows add a fun texture to the finished ice cream.
- This end of the rainbow ice cream tastes magically delicious, just like the cereal – it really does!
What Flavor is Lucky Charms Ice Cream?
It really does taste like you’re eating Lucky Charms cereal straight out of the cereal bowl, which makes it novel and fun. So for my recipe, it tastes exactly like cereal from the bowl, with a vanilla-ish base.
Your kids are going to love it and I’ve never had an adult turn down a bowl. It’s fun for St. Patrick’s Day dessert, but I make it year-round.
Ingredients
- Heavy cream: It’s the high fat content of heavy cream that coats the ice crystals, preventing them from enlarging. This is what makes ice cream feel smooth on the tongue. I can’t imagine not using heavy cream in ice cream if you want the best mouthfeel.
- Whole milk: I always use full-fat milk to make ice cream for the mouthfeel.
- Buttermilk: Buttermilk adds a nice tanginess. My grocery store sells Bulgarian buttermilk, a version of cultured buttermilk where the cream cultures are supplemented or replaced by yogurt cultures and fermented at higher temperatures for higher acidity. This makes it more tart and thicker than cultured buttermilk. It’s so delicious, but if you can’t find it use the highest fat content version you can find. The ice cream cream will still turn out great.
- Lucky Charms Cereal: Get the big box of Lucky Charms cereal, you’ll want the extra for garnish! And who doesn’t love digging in the box for extra marshmallows?
- Granulated sugar: Adds the sweetness for the ice cream – gotta have it.
- Egg yolks: Use size large and save the egg whites for breakfast or another recipe like my angel food cupcakes or blackberry pavlova.
- Vanilla extract: A flavor booster.
How to Make Lucky Charms Ice Cream
Find the complete recipe with measurements in the recipe card at the bottom of the post.
Flavoring the Milk Base
- Step One: In a large pouring vessel, (I use a 4-cup capacity Pyrex measuring cup) begin by combining the cream, milk, and buttermilk.
- Step Two: Once mixed, I will add the cereal (without marshmallows) and allow it to soak for 15 minutes. During this time, I make sure to stir the mixture at least twice.
- Step Three: After soaking, I will transfer the contents into a food processor or blender. I blend until the cereal is pulverized into bits. (You’ll notice that the mixture becomes slightly frothy and thick during this process.)
Making the Custard
- Step One: I begin by pouring the milk mixture and sugar into a large saucepan. I will heat the mixture on low heat until the sides of the pan exhibit slight bubbling and the mixture begins to warm. I am also stirring it constantly.
- Step Two: Next, I remove about a 1/4 cup of the milk mixture and combine it with the egg yolks in a separate bowl. Then, I gradually add another 1/4 cup of the milk mixture, repeating until the egg mixture reaches the same temperature as the contents of the saucepan.
- Step Three: I incorporate the egg mixture into the saucepan and stir until the mixture coats the back of a spoon, making sure not to bring it to a boil. When done, I remove the saucepan from the heat and add vanilla.
Turning the Custard into Ice Cream
- Step One: After cooling the custard completely, I will refrigerate the mixture until it becomes very cold, ideally overnight.
- Step Two: Then, I transfer the mixture to the ice cream maker and freeze it according to the manufacturer’s instructions. It doesn’t take very long, maybe 20 minutes.
- Step Three: Once the ice cream is ready, I add the marshmallows, while the machine is still churning. As soon as they are incorporated, I switch off the machine and transfer the ice cream to the freezer until it hardens, typically taking about 4 hours.
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How to Store
- I always store this ice cream in an airtight container in my freezer.
- When stored correctly, I find it will retain its freshness and deliciousness for approximately a month.
Recipe Variations
I think this Lucky Charms ice cream is perfect as is, but it can be fun to add some additional toppings.
- Marshmallow fluff – Add it on top, it goes perfectly with the marshmallow bites.
- Rainbow sprinkles would be a fun addition mixed into the ice cream while churning or sprinkled right on top.
- Whipped topping – Some have indicated they like adding a dollop of whipped topping.
- Adding this Edible gold glitter.
- They do sell extra Lucky Charm marshmallows.
Recipe Tips for Lucky Charms Ice Cream
- Soaking Time: I always allow the cereal to soak in the cream and milk mixture for at least 15 minutes. This is what allows the flavors to infuse and softens the cereal for blending. Don’t cut down the time on this part.
- Chill the Custard: After blending, I make sure the mixture is chilled thoroughly before I churn it in the ice cream maker. I prefer to chill it overnight or all day if I’ve made the custard in the morning.
- Freezing Time: Once churned, I transfer the ice cream to a freezer-safe container and let it harden for at least 4 hours or overnight. This gives the flavors time to meld and the ice cream to set properly.
More St. Patrick’s Day Dessert Recipes
- Irish Cream Cake
- Chocolate Guinness Doughnuts
- Key Lime Cupcakes
- Potted Chocolate-Mint Puddings
- Guinness Sundae
- Guinness Chocolate Layer Cake
Lucky Charms Ice Cream
Ingredients
- 1-1/2 cups heavy cream
- 1-1/2 cups whole milk
- 1/2 cup buttermilk (full-fat if you can find)
- 1-1/2 cups Lucky Charms cereal (marshmallows removed)
- 1/2 cup granulated sugar
- 5 egg yolks, slightly beaten
- 1 tsp vanilla extract
- 1 cup Lucky Charms marshmallows
Instructions
- In a large pouring vessel combine cream, milk and buttermilk. Add cereal (no marshmallows) and let soak for 15 minutes, stirring at least twice. Pour contents into a food processor or blender and blend until cereal is pulverized into bits. Mixture will be slightly frothy and thick.1-1/2 cups heavy cream, 1-1/2 cups whole milk, 1/2 cup buttermilk (full-fat if you can find), 1-1/2 cups Lucky Charms cereal
- Pour milk mixture and sugar into a large saucepan. Heat on low until the sides of the pan are slightly bubbly and mixture is starting to warm. Stir constantly. Remove a 1/4 cup of the milk mixture and mix with egg yolks in a separate bowl. Add another 1/4 cup and so on, until egg mixture is at the same temperature as what is in the saucepan. Add egg mixture to the saucepan and stir until mixture coats the back of a spoon, do not boil. Remove from heat and add vanilla.1/2 cup granulated sugar, 5 egg yolks, slightly beaten, 1 tsp vanilla extract
- Cool completely and place in the refrigerator until mixture is very cold, preferably overnight. Add mixture to ice cream maker and freeze according to manufactures direction. When Ice cream is done, pour in marshmallows while machine is still churning. As soon as they are combined, turn off machine and place ice cream in freezer until hardened, about 4 hours.1 cup Lucky Charms
Video
Notes
Nutrition
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