Frosted Toast Crunch Cereal Ice Cream Recipes

FROSTED TOAST CRUNCH™ CEREAL ICE CREAM

Steps:

• In large bowl, beat egg yolks and sugar with electric mixer on medium speed 3 to 4 minutes or until creamy and pale yellow. Beat in vanilla. Set aside.
• In 2-quart saucepan, heat milk over medium-high heat until bubbles start to form around edge of saucepan. Do not allow milk to boil. Add crushed cereal; beat with whisk to combine. Remove from heat.
• Add 1/4 cup of milk mixture to egg mixture; beat with whisk to combine. Repeat this step 2 more times. Transfer egg mixture to saucepan; cook over medium-low heat until mixture thickens and coats back of spoon. Cool mixture in saucepan completely, about 30 minutes.
• Refrigerate mixture in saucepan until very cold, about 2 hours.
• Transfer mixture to ice cream maker. Freeze according to manufacturer's directions.

FRIED ICE CREAM WITH CEREAL CRUST

Steps:

• Freeze a baking sheet until very cold, at least 1 hour.
• Use a 2-inch ice cream scoop and scoop 6 balls of ice cream from your desired flavor combination onto the cold baking sheet. Freeze until the ice cream is rock solid, about 1 hour.
• Meanwhile, set up a breading station with 3 shallow dishes: Put the flour into the first dish. Beat the eggs together in the second dish. Put the cereal from your desired flavor combination into a third dish; use the bottom of a measuring cup to crush into fine crumbs.
• Remove 1 scoop of ice cream from the freezer. Coat in the flour while using your hands to shape it into a perfect ball. Dip the ball in the egg, letting any excess drip off, then coat completely in the cereal. Repeat this breading process 3 more times, and return the ball to the baking sheet in the freezer. Bread the remaining ice cream scoops. Freeze until rock solid, about 2 hours of up to overnight.
• For the fried ice cream: Fill a large heavy-bottomed pot with about 3 inches of oil and attach a deep-fry thermometer to the side. Bring to 375 degrees F over medium-high heat. Line a plate with paper towels. Remove the ice cream balls from the freezer and, careful of the hot oil splashing, gently slide them into the oil with a slotted spoon. Fry until the cereal is golden brown and crispy, about 30 seconds. The ice cream will still be frozen and easy to slice without melting. Use the slotted spoon to transfer the balls to the prepared plate and let drain. Transfer to a serving platter and serve immediately.

FROSTED TOAST CRUNCH™ CHEESECAKES

Steps:

• Heat oven to 325°F. Place paper baking cup in each of 18 regular-size muffin cups; lightly spray paper cups with cooking spray.
• In medium bowl, mix crushed cereal and melted butter. Press about 1 tablespoon crumb mixture firmly in bottom of each muffin cup. Set aside.
• In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in eggs, one at a time, just until blended. Add lemon peel, lemon juice and vanilla; beat just until blended. Spoon filling evenly into muffin cups, filling each about three-fourths full.
• Bake 25 minutes or until filling is set and edges are lightly browned. Cool 10 minutes; remove from pan to cooling rack. Cool completely. Refrigerate until chilled, about 2 hours.
• To serve, remove paper cups from cheesecakes. Garnish with whipped cream topping, raspberries and powdered sugar. Store covered in refrigerator.

CRUNCHY BAKED FRENCH TOAST

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat eggs, milk, sugar, vanilla extract, and cinnamon in a bowl; dip toast into egg mixture and press into crushed corn flakes until coated. Arrange coated toast in a single layer in a baking dish.
• Bake in the preheated oven until lightly browned and crispy, 6 to 8 minutes per side.

FABULOUS FROSTED FRENCH TOAST

Steps:

• In a medium bowl, whisk together the eggs, milk, 2 tablespoons of sugar, and cinnamon. Melt one tablespoon of butter in a large skillet over medium heat. Dip a few bread slices into the egg mixture just to coat. Place in the hot skillet, and cook until golden on each side, about 4 minutes per side. Repeat with remaining slices of bread. Melt 1 tablespoon of butter in the skillet before frying each batch of toast.
• While the toast is cooking, mix cream cheese, 2 tablespoons of sugar, sour cream, and whipped topping using an electric mixer or blender until smooth, yet firm.
• Place servings of warm French toast onto plates, and top with a generous dollop of the frosting.

FROSTED TOAST CRUNCH™ CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, water, oil, eggs, 1 teaspoon vanilla and 1/2 teaspoon cinnamon with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Fold in crushed cereal. Divide batter evenly among muffin cups.
• Bake 18 to 22 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• In medium bowl, beat butter and powdered sugar with electric mixer on low speed until combined. Beat in milk, 1 teaspoon vanilla and 1/4 teaspoon cinnamon on medium speed until fluffy.
• Pipe or spread frosting on cupcakes. Garnish each cupcake with 1 cereal piece.

FROSTED TOAST CRUNCH™ CHEESECAKE CUPCAKES

Steps:

• Heat oven to 325°F. Place paper baking cup in each of 12 regular-size muffin cups; lightly spray paper cups with cooking spray.
• In medium bowl, mix crushed cereal and melted butter. Press about 1 tablespoon crumb mixture firmly in bottom of each muffin cup. Set aside.
• In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in eggs, one at a time, just until blended. Add lemon peel, lemon juice and vanilla; beat just until blended. Spoon filling evenly into muffin cups, filling each about three-fourths full.
• Bake 25 minutes or until filling is set and edges are lightly browned. Cool 10 minutes; remove from pan to cooling rack. Cool completely. Refrigerate until chilled, about 2 hours.
• To serve, remove paper cups from cheesecakes. Garnish with whipped cream topping, raspberries and powdered sugar. Store covered in refrigerator.

CINNAMON TOAST CRUNCH® ICE CREAM

Steps:

• Coarsely crush the 2 cups cereal. In large bowl, pour half-and-half and cream. Add crushed cereal; mix well. Cover and refrigerate 30 minutes.
• Strain mixture through a fine mesh strainer into medium bowl; discard solids. Add sugar, vanilla and salt; mix well to dissolve sugar.
• Pour cream mixture into freezer container of ice cream maker. Freeze according to manufacturer's directions.
• For soft serve ice cream, freeze ice cream 30 minutes; spoon into individual bowls. For scoopable ice cream, spoon ice cream into freezer container; freeze until firm, about 6 hours. Let stand at room temperature 10 to 15 minutes before scooping. To serve, scoop ice cream into individual bowls. Top with additional cereal and berries.