Lucky Charms Ice Cream

Lucky Charms ice cream is a creamy cereal milk ice cream made by soaking toasted Lucky Charms cereal into the base and folding in the crunchy marshmallows at the end.

Course Dessert

Cuisine American

Keyword cereal milk dessert, cereal milk ice cream, homemade Lucky Charms ice cream, Lucky Charms Dessert, Lucky Charms Ice Cream, Lucky Charms ice cream recipe

Prep Time 30

Cook Time 10

Chill, Churn and Freezing: 12 20

Total Time 13

Servings

Calories 306kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accurate ingredient amounts so everything turns out just right.
mixing bowls (medium). Used for tempering the egg yolks.
Saucepan (medium). Gently cooks the custard base.
ice cream maker Churns the custard into creamy ice cream.
baking sheet (rimmed). Used to toast the cereal and intensify its flavor.
Blender or food processor. Blends the soaked cereal into the dairy to create the cereal milk base.
large fine mesh sieve Removes cereal solids and makes sure you have a perfectly smooth custard base.
whisk Incorporates the eggs smoothly into the custard.

Ingredients

1½ cups (55 g) Lucky Charms cereal (marshmallows removed)
1½ cups (360 ml) heavy cream
1½ cups (360 ml) whole milk
½ cup (120 ml) buttermilk
½ cup (100 g) granulated sugar
2 tbsps (14 g) nonfat dry milk powder
1 tbsp (20 g) light corn syrup
¼ tsp (1.5 g) kosher salt
4 large (72 g) egg yolks slightly beaten
1 tsp (5 ml) vanilla extract
1 cup (25 g) Lucky Charms marshmallows

Instructions

Preheat the oven to 325°F (163°C). Spread the Lucky Charms cereal without the marshmallows on a rimmed baking sheet and toast for about 8 minutes until fragrant. Allow the cereal to cool slightly.
1½ cups (55 g) Lucky Charms cereal
Place the Lucky Charms marshmallows in the freezer for about 30 minutes before churning the ice cream.
In a large bowl combine the heavy cream, whole milk, and buttermilk. Add the toasted cereal and allow it to soak for about 15 minutes, stirring once or twice so the cereal softens evenly.
1½ cups (360 ml) heavy cream, 1½ cups (360 ml) whole milk, ½ cup (120 ml) buttermilk
Transfer the soaked cereal mixture to a blender or food processor and blend until the cereal is broken down into very small pieces and the mixture appears slightly frothy.
Pour the blended mixture through a fine mesh strainer into a medium saucepan, pressing gently with a spoon to extract as much cereal milk as possible. Discard the remaining cereal solids.
Add the granulated sugar, milk powder, corn syrup, and kosher salt to the saucepan. Heat over low heat, stirring constantly, until the mixture is warm and small bubbles begin forming around the edges.
½ cup (100 g) granulated sugar, 2 tbsps (14 g) nonfat dry milk powder, 1 tbsp (20 g) light corn syrup, ¼ tsp (1.5 g) kosher salt
Place the egg yolks in a mixing bowl. Slowly whisk in about ¼ cup (60 ml) of the warm milk mixture. Repeat with another ¼ cup (60 ml) to gradually bring the eggs up to temperature.
4 large (72 g) egg yolks
Pour the tempered egg mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Do not allow the mixture to boil.
Pour the cooked custard through a fine mesh strainer into a clean bowl to make sure you have a completely smooth base. Stir in the vanilla extract.
1 tsp (5 ml) vanilla extract
Place the bowl in an ice bath and stir until the custard cools to room temperature. Transfer to the refrigerator and chill until completely cold, preferably overnight.
Churn the chilled base in an ice cream maker according to the manufacturer’s instructions. During the final minute of churning add the frozen Lucky Charms marshmallows and allow them to mix in evenly.
1 cup (25 g) Lucky Charms
Transfer the ice cream to a freezer-safe container and freeze until firm, about 4 hours.

Video

Notes

Toasting the cereal first deepens the toasted grain flavor before it infuses into the dairy.
Blend the soaked cereal mixture so more cereal flavor transfers into the cereal milk before straining.
Strain the base gently and do not force the soggy cereal through the strainer or the texture can become gritty.
Cook the custard slowly over low heat while stirring constantly to prevent the egg yolks from scrambling.
Chill the base completely before churning. An overnight chill produces the smoothest texture.
Freeze the marshmallows before adding them to the churn so they stay chewy instead of dissolving.
The ice cream will be soft immediately after churning. Freeze for several hours to firm before scooping.

Additions For When You're Extra (I see you):

I think this Lucky Charms ice cream is perfect as is, but it can be fun to add a few extra toppings.

Marshmallow fluff - Add it right on top. It goes perfectly with the marshmallow bites.
Rainbow sprinkles - Mix them into the ice cream while churning or sprinkle them over the top.
Whipped topping - A simple dollop on top works well here.
Edible gold glitter- A little sprinkle makes it feel extra festive.
Extra Lucky Charm marshmallows - You can buy the marshmallows by themselves if you want even more mixed in.

If you’re making this Lucky Charms Ice Cream recipe, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition