Craving a sweet, satisfying dessert that won’t derail your health goals? Our Cinnamon Toast Crunch Protein Ice Cream is the perfect solution, offering all the nostalgic flavor you love with a powerful protein punch. This recipe is incredibly useful for anyone looking for a healthier alternative to traditional ice cream without sacrificing taste or texture.
Key Ingredients for Cinnamon Toast Crunch Protein Ice Cream
- 1 scoop (approximately 30g) vanilla or cinnamon flavored protein powder (whey, casein, or plant-based)
- 1 cup unsweetened almond milk (or other milk of choice)
- 1/4 cup plain Greek yogurt (full-fat or 0%, for extra creaminess)
- 1 tablespoon sugar-free maple syrup (or other sugar-free sweetener to taste)
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup crushed Cinnamon Toast Crunch cereal (reserve some for topping)
- Optional: A few drops of liquid stevia or other sweetener to taste, if needed
How to Make Cinnamon Toast Crunch Protein Ice Cream
Get ready to whip up a treat that’s both incredibly easy and undeniably delicious! This Cinnamon Toast Crunch Protein Ice Cream is designed for simplicity, yielding a rich, creamy texture with that iconic cereal flavor. With minimal prep and no complicated steps, you can enjoy this satisfying creation in just minutes, with a total preparation time of 10 minutes plus freezing.
Step-by-Step Instructions
- Combine Wet Ingredients: In a blender, combine the unsweetened almond milk, Greek yogurt, sugar-free maple syrup, vanilla extract, and pinch of salt. Blend until smooth and well incorporated.
- Add Dry Ingredients and Flavor: Add the vanilla or cinnamon flavored protein powder and the teaspoon of cinnamon to the blender. Blend again until everything is thoroughly combined and no protein powder clumps remain.
- Incorporate Cereal Flavor: Add about half of the crushed Cinnamon Toast Crunch cereal to the blender. Pulse a few times just to break down the cereal slightly and distribute it without completely pulverizing it. You want some small pieces for texture.
- Taste and Adjust Sweetness: Taste the mixture and add a few drops of liquid stevia or more sugar-free maple syrup if you desire a sweeter ice cream. Blend briefly to combine.
- Freeze the Base: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Alternatively, if you don’t have an ice cream maker, pour the mixture into a freezer-safe container, cover, and freeze.
- Manual Freezing (No Ice Cream Maker): For manual freezing, stir the mixture vigorously with a fork every 30-45 minutes for the first 2-3 hours to break up ice crystals and create a smoother texture.
- Final Freeze and Add Remaining Cereal: Once the ice cream has reached a soft-serve consistency (either from the ice cream maker or after manual stirring), fold in the remaining crushed Cinnamon Toast Crunch cereal.
- Harden and Serve: Transfer the Cinnamon Toast Crunch Protein Ice Cream to a freezer-safe container, cover, and freeze for at least 2-4 hours, or until firm enough to scoop. Before serving, allow it to soften slightly at room temperature for a few minutes.
Why You’ll Love This Cinnamon Toast Crunch Protein Ice Cream
Get ready to fall in love with this delightful Cinnamon Toast Crunch Protein Ice Cream, a frozen treat that’s as nourishing as it is delicious. Its star feature is the incredible, authentic Cinnamon Toast Crunch flavor, achieved without the actual sugar overload, making it a smart choice for health-conscious individuals. Making this at home is also a fantastic cost-saving benefit compared to buying specialty protein ice cream from a store, allowing you to enjoy a gourmet dessert without the hefty price tag. The sweet cinnamon spice, combined with the subtle crispiness of the cereal bits, creates a flavor profile that’s deeply satisfying.
Unlike other protein ice creams that can sometimes taste chalky or artificial, this recipe captures the comforting taste of your favorite childhood cereal with a creamy, dreamy texture that’s simply irresistible. It’s the perfect way to satisfy your sweet cravings after a workout or as an evening treat. You won’t be able to believe something this good for you can taste so decadent. Give this Cinnamon Toast Crunch Protein Ice Cream a try today and prepare to be amazed!
Storing and Reheating Tips
This Cinnamon Toast Crunch Protein Ice Cream is best enjoyed fresh, but leftovers can be stored for up to 1-2 weeks in the freezer.
- Storage: Ensure your ice cream is in an airtight, freezer-safe container to prevent freezer burn and maintain its creamy texture. For best results, press a piece of parchment paper directly onto the surface of the ice cream before sealing the lid.
- Freezing: If you anticipate not finishing it within a week or two, you can portion it into individual servings in small freezer-safe containers for easier access.
- Reheating (for scooping): This ice cream doesn’t require reheating in the traditional sense. To achieve the perfect scooping consistency, simply let the container sit at room temperature for 10-15 minutes before serving. This allows it to soften slightly without melting completely. Avoid microwave reheating, as this will melt the ice cream.
Final Thoughts
Our Cinnamon Toast Crunch Protein Ice Cream is a game-changer for anyone seeking a delicious, healthy way to satisfy their dessert cravings. Give this recipe a try for a satisfying treat that truly tastes like magic!
Cinnamon Toast Crunch Protein Ice Cream
Ingredients
Equipment
Method
- In a blender, combine the unsweetened almond milk, Greek yogurt, sugar-free maple syrup, vanilla extract, and pinch of salt. Blend until smooth and well incorporated.1 cup unsweetened almond milk (or other milk of choice), 1/4 cup plain Greek yogurt (full-fat or 0%), 1 tablespoon sugar-free maple syrup (or other sugar-free sweetener to taste), 1/2 teaspoon vanilla extract
- Add the vanilla or cinnamon flavored protein powder and the teaspoon of cinnamon to the blender. Blend again until everything is thoroughly combined and no protein powder clumps remain.1 scoop (approximately 30g) vanilla or cinnamon flavored protein powder (whey, casein, or plant-based), 1 teaspoon cinnamon
- Add about half of the crushed Cinnamon Toast Crunch cereal to the blender. Pulse a few times just to break down the cereal slightly and distribute it without completely pulverizing it. You want some small pieces for texture.1/4 cup crushed Cinnamon Toast Crunch cereal
- Taste the mixture and add a few drops of liquid stevia or more sugar-free maple syrup if you desire a sweeter ice cream. Blend briefly to combine.Optional: A few drops of liquid stevia or other sweetener to taste, if needed, 1 tablespoon sugar-free maple syrup (or other sugar-free sweetener to taste)
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Alternatively, if you don’t have an ice cream maker, pour the mixture into a freezer-safe container, cover, and freeze.
- For manual freezing, stir the mixture vigorously with a fork every 30-45 minutes for the first 2-3 hours to break up ice crystals and create a smoother texture.
- Once the ice cream has reached a soft-serve consistency (either from the ice cream maker or after manual stirring), fold in the remaining crushed Cinnamon Toast Crunch cereal.1/4 cup crushed Cinnamon Toast Crunch cereal
- Transfer the Cinnamon Toast Crunch Protein Ice Cream to a freezer-safe container, cover, and freeze for at least 2-4 hours, or until firm enough to scoop. Before serving, allow it to soften slightly at room temperature for a few minutes.