Low Carb Cinnamon Toast Crunch Ice Cream

There has been a spate of so-called “keto-friendly” cereals of late. One such brand is Catalina Crunch. Traditional cereal-based ice creams don’t use the cereal as a mix-in since it will get soggy. Not this stuff! Add two servings per quart, and boom! A wonderful combination of creamy ice cream and crunchy cereal. I’ve had excellent results with the maple, graham cracker, and cinnamon toast flavors.

I’m a big fan of ready-made ice cream flavorings. However, the cinnamon-heavy ones seem to have an off-putting taste. I’d much rather use real high-quality cinnamon instead. For this recipe, I’m using Kirkland (Costco house brand) cinnamon and maple ice cream flavoring. Maple flavoring without coloring is possible to find, but expensive. Please excuse the dark coloring.

Another option is to use Cookie Butter from LorAnn Oils or National Flavors as the base ice cream flavoring.

Ingredients

Low Carb Sweet Cream Base
1 teaspoon Saigon Cinnamon
1-2 tablespoons maple extract or ice cream flavoring
¾ cup (52 g) Catalina Crunch, Cereal Cinnamon Toast

Directions

1. Add the cereal to an empty ice cream container and place it in the refrigerator.
2. Follow the instructions for the Low Carb Sweet Cream Base, and add the cinnamon prior to heating. Add the extract after the mix has cooled, if applicable. Cover and chill in the refrigerator for a few hours.
3. Follow your ice cream maker’s directions for making ice cream. Add the cereal to the ice cream maker1-2 minutes before it’s complete. Remove from the ice cream maker using a silicone spatula into the container. Freeze until solid.