Cinnamon Toast Crunch Nice Cream Recipe
Ingredients
- 4 medium bananas , about 450 grams
- ½ cup Cinnamon Toast Crunch Cereal and more for topping
- 1 tsp cinnamon powder
- ¼ cup unsweetened almond milk
- 1 Tbsp cinnamon sugar , for topping
Instructions
- Peel and freeze bananas until completely solid, about 8 hours
- Slice the frozen bananas to 1 inch slices
- In a food processor or high-powered blender with a tamper* blend frozen banana slices with cereal, cinnamon and almond milk until smooth
- Do a quick taste test, and blend in sweetener if desired**
- Top with more cereal and cinnamon sugar
- Serve immediately, or store in an airtight container in the freezer until ready to eat
Notes
*While a food processor will give you the best results, you can also use a high-powered blender (such as Vitamix) that comes with a tamper. Use the tamper to push the ingredients into the blades of the blender to ensure the best consistency, and add an additional 2-4 Tbsp of almond milk if needed.
**If you're using fully ripened bananas you do not need to add any sweetener, but if you want sweeter ice cream, you can add up to ¼ cup of granulated or liquid sweetener of your choice, such as honey, maple syrup, coconut sugar or regular sugar. For a lower calorie option, I've used sugar-free sweeteners with good results, such as monk fruit sweetener and stevia (just be sure to convert according to package instructions).
Nutrition
Calories: 98kcalCarbohydrates: 24gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 44mgPotassium: 302mgFiber: 3gSugar: 12gVitamin A: 106IUVitamin C: 8mgVitamin D: 1µgCalcium: 31mgIron: 2mgZinc: 1mg***Net Carbs: 21g
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