Hi everyone, Emily here! If you grew up obsessing over the “cereal milk” at the bottom of the bowl, this recipe is about to change your life. We are taking that nostalgic, cinnamon-sugar magic and turning it into a thick, velvety ice cream that packs a massive 36 grams of protein. Thanks to the Ninja Creami, we can achieve a premium pint texture without the premium calorie count. Whether you’re fueling up after a workout or satisfying a late-night sweet tooth, this Cinnamon Toast Crunch Protein Ice Cream is proof that you really can have your cake—or cereal—and eat it too!
Why You’ll Love This Recipe
Nostalgia in a Bowl: It captures that exact “cereal milk” flavor we all know and love.
High Protein, Low Guilt: With 36g of protein per pint, it’s a functional treat that fits your macros.
Perfect Texture: The combination of Fairlife milk and pudding mix creates a gelato-like consistency.
Easy Prep: Only a few minutes of active work before the freezer takes over.
Ingredients
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Fairlife Skim Milk: 1 cup; a high-protein, ultra-filtered milk that ensures a creamy result.
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Unsweetened Almond Milk: ½ cup; helps balance the consistency while keeping the calorie count low.
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Vanilla Protein Powder: 1 scoop; adds sweetness and essential muscle-building protein.
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Sugar-Free Vanilla Pudding Mix: 1 tablespoon; the secret thickening agent that prevents an icy texture.
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Ground Cinnamon: 1 teaspoon; reinforces that warm, woody spice flavor.
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Cinnamon Toast Crunch Cereal: ⅔ cup; used to infuse the base and as a crunchy mix-in.
Instructions
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Combine the liquids and powders directly in your Ninja Creami pint. Use a handheld frother to mix the skim milk, almond milk, protein powder, pudding mix, and cinnamon until completely smooth.
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Infuse the cereal flavor by adding the Cinnamon Toast Crunch to the mixture. Let it sit for about 15 minutes; this allows the cereal to “steep” and transfer that iconic flavor into the milk.
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Strain and level the mixture. Remove the soggy cereal (you can discard it or eat it!), ensure the liquid is below the max fill line, and make sure the surface is perfectly flat.
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Freeze for 24 hours on a level surface in your freezer. It must be frozen solid for the machine to process it safely.
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Prep the pint by removing it from the freezer and running the sides under hot water for 60 seconds. This helps prevent an icy outer shell.
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Spin the ice cream by installing the pint into the machine and pressing the Lite Ice Cream button.
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Check and respin the texture. If the ice cream looks powdery or crumbly after the first spin, add a splash of milk and hit the Respin button.
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Add the crunch by creating a small hole in the center of the ice cream. Drop in your fresh cereal and press the Mix-In button for the final perfect texture.
You Must Know
Blade Safety: It is absolutely vital that your pint is frozen on a level surface. A slanted frozen surface can cause the Creami blade to slip or become damaged during the high-speed spin. Texture Note: If your ice cream is ever powdery, don’t panic! A “Respin” with a tiny bit of liquid is the universal fix for Ninja Creami recipes.
Storage Tips
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Fridge: Not recommended, as it will melt into a protein shake!
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Freezing: If you don’t finish the whole pint, flatten the top with a spoon and freeze. You will need to “Respin” it the next time you want to eat it.
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Avoid the Core: When re-freezing, try to keep the center level to avoid “humping” in the middle, which can be hard on the machine.
Ingredient Substitutions
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Milk: You can use 1.5 cups of whole milk for a richer, higher-fat version.
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Protein Powder: Snickerdoodle or Cinnamon Bun flavored protein powders work exceptionally well here.
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Vegan Option: Use a plant-based protein and soy milk for a dairy-free alternative.
Serving Suggestions
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Top with a drizzle of sugar-free caramel sauce.
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Add a dollop of whipped cream and an extra dusting of cinnamon.
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Serve between two graham crackers for a “Cereal Milk Sandwich.”
Cultural and Historical Context
Cereal milk became a culinary phenomenon in the late 2000s, popularized by Chef Christina Tosi at Milk Bar in New York City. This recipe brings that high-end dessert trend into the modern “fitness-tech” era, utilizing the Ninja Creami’s micro-pumping technology to turn a simple protein shake into a nostalgic masterpiece.
Seasonal Adaptations
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Fall: Add a pinch of nutmeg and cloves for a “Cinnamon Spice” autumn vibe.
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Winter: Mix in white chocolate chips along with the cereal for a decadent holiday treat.
Perfect Occasions
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Post-Workout Recovery: The high protein and fast-digesting carbs make it an ideal muscle-refuel.
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Movie Night: A much healthier alternative to standard pint ice creams.
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Summer Heat: The ultimate way to cool down while staying on track with your 2026 fitness goals.
Freezer Meal Conversion
To prep this in bulk, mix the base (without the cereal) and freeze multiple pints. You can perform the “cereal soak” step just before freezing, or simply use a cinnamon-flavored milk to save time.
Pro Tips
Froth Thoroughly: Ensure there are no clumps of pudding mix at the bottom of the pint, as these can freeze into hard “chunks” that the blade might struggle with.
The Hot Water Trick: Don’t skip running the pint under hot water; it ensures the edges are creamy rather than icy.
Mix-In Freshness: Only add the mix-in cereal at the very end to ensure it stays crunchy against the cold ice cream.
FAQs About Recipes
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Why is my ice cream powdery? This usually means your freezer is very cold. Simply add a tablespoon of milk and hit “Respin.”
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Can I leave the cereal in while freezing? You can, but it will be pulverized into the base. Straining it after soaking gives you a cleaner flavor and leaves room for crunchy mix-ins later!
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Do I have to use Fairlife? You don’t, but it has the highest protein-to-calorie ratio and creates the best texture.
Cinnamon Toast Crunch Protein Ice Cream
A high-protein, low-calorie ice cream infused with the flavor of Cinnamon Toast Crunch cereal milk.Ingredients
Equipment
Method
- Whisk together the skim milk, almond milk, protein powder, pudding mix, and cinnamon in a Ninja Creami pint using a frother.
- Stir in the cereal and let it soak for 15 minutes to infuse the milk.
- Remove the cereal and ensure the liquid is level and below the max fill line.
- Freeze the pint for 24 hours.
- Run the frozen pint under hot water for 60 seconds.
- Process using the "Lite Ice Cream" setting.
- Use the "Respin" function if the texture is powdery.
- Add fresh cereal into the center and use the "Mix-In" button.
- Serve immediately with extra toppings.
Video
Notes
Ensure the frozen surface is perfectly level before spinning.
