No-Churn Cornflakes & Rum Ice Cream

RECIPE #1: think a creamy and silky ice cream inspired by your favorite childhood breakfast, but infused with the sweet and slightly smokey flavors of dark rum

No-churn ice cream is slowly becoming one of my favorite desserts to make. Why? Because more often than not, you only need a handful of ingredients, it doesn’t require a lot of time (to assemble, at least), the effort is low, and most importantly–you don’t need an ice cream maker.

This No-Churn Cornflakes & Rum Ice Cream is no different. And with only 5 ingredients, how could anything go wrong? If you don’t like the flavors of rum, you don’t need to add it. But trust me–it really helps to elevate the cereal milk flavor. And don’t be afraid to add salt. It might seem weird to add salt to a dessert like this, but salt plays a crucial role in flavor development in not only cooking but baking as well.

One more note before you begin: do not overwhip the heavy cream. Keep an eye on the cream as you whisk as this can happen fast. But if it becomes too stiff, the ice cream will be too dense and almost buttery. You want the whipped cream to have soft and silky-smooth peaks.

Hope you enjoy and that you have a great week!

Best,

Nea

xx

RECIPE

Makes: 12 servings

Prep Time: 25 minutes

Cook Time (or other): 4 hours

INGREDIENTS

• 2 cups heavy cream

• 1 cup cornflakes, plus more for serving

• 1 teaspoon vanilla extract

• 2 tablespoons dark rum (bourbon is fine too)

• 1 (14-ounce) can sweetened condensed milk

• pinch of salt

Instructions

1. In a large bowl, stir to combine the heavy cream and cornflakes; set aside until the cornflakes have softened and the cream tastes like cereal milk, about 15 minutes. Drain the cornflakes from the cream, reserving the cornflakes in a separate bowl.

2. Transfer the cornflakes-infused heavy cream back into the large bowl, then whip until soft peaks form, about 2 to 3 minutes. Whisk in the vanilla and dark rum until just combined.

3. Add the sweetened condensed milk to the bowl with reserved softened cornflakes; use an immersion blender to puree until smooth and very few cornflake clumps remain, about 1 minute. (Alternatively, puree using a regular blender or food processor.)

4. Gently fold the cornflakes and condensed milk mixture into the whipped cream. Season with a pinch of salt and more rum, if desired.

5. Transfer the cornflakes ice cream mixture into an 8x4-inch loaf pan (or desired freezer container). Place plastic wrap over the ice cream mixture so that it’s touching the surface of the ice cream (this prevents the formation of ice crystals).

6. Freeze no-churn cornflakes and rum ice cream for at least 4 hours before serving. Serve with additional cornflakes sprinkled over top.

   Tip: you may have to set it out to soften for a few minutes before serving.