Directions 9 steps | 345 Minutes
Measure and prep all ingredients.
Make the cereal cream. In a medium saucepan, bring two cups of heavy cream to a simmer.
Turn off the heat and add in two cups of cinnamon toast crunch cereal. Let steep for 20-30 minutes.
Place a fine-mesh strainer over a large bowl. Pour heavy cream through the strainer to strain out the cereal, reserving the cereal cream. Use a spatula to press down on the cereal, getting every drop of cream. Chill the reserved cream until cold, at least two hours.
Place a 9x5-inch loaf pan in the freezer. In a medium bowl, whisk together the sweetened condensed milk, vanilla and salt.
In a mixing bowl with an electric mixer, beat the heavy cream until stiff peaks form. Add one-third of the whipped cream to the condensed milk mixture and fold. Repeat until all of the whipped cream has been folded in.
Remove the loaf pan from the freezer and pour in the cream mixture. Freeze for 2 hours.
Crush one cup of cinnamon toast crunch cereal and reserve. Remove the loaf pan from the freezer and incorporate the crushed cereal, swirling to distribute the cereal evenly.
Freeze ice cream in the freezer for 3 hours or until very firm. Scoop into bowls or ice cream cones. Enjoy!