Cereal Milk Ice Lollies Recipes
CEREAL MILK ICE LOLLIES
Who says cereal is just for breakfast? Make these moreish milk ice lollies flavoured with honey nut cornflakes - they'll go down a storm with kids
Provided by Sophie Godwin - Cookery writer
Categories Dessert, Treat
Time 5m
Number Of Ingredients 3
Steps:
- Pour the milk and double cream over the honey nut cornflakes and leave to sit for 1 hr until the cornflakes are completely soggy and the milk has a cereal flavour. Pour the liquid through a sieve into a jug, leaving behind the cornflakes - you should get about 350ml liquid (don't force the cornflakes through otherwise your lollipops will be cloudy). Pour into six ice lolly moulds and freeze for at least 4 hrs, or overnight.
Nutrition Facts : Calories 125 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
NO-CHURN CEREAL MILK ICE CREAM
Folding whipped cream into sweetened condensed milk creates a soft, creamy ice cream without the bother of a bulky machine.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Chill a 9-by-5-inch metal loaf pan in the freezer for 20 minutes.
- Meanwhile, combine the cream and cereal in a medium bowl and allow to steep for 20 minutes. Strain the mixture through a fine-mesh sieve, pressing on the solids to extract as much cream as possible (you should have about 2 cups). Discard the cereal.
- Pour the sweetened condensed milk into a large bowl and set aside.
- Whip the cereal cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the sweetened condensed milk until smooth and well combined and transfer to the chilled loaf pan. Cover with plastic and freeze until firm, at least 4 hours and up to overnight.
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