No Churn Coco Pops Ice Cream

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No Churn Coco Pops Ice Cream: an easy, smooth and creamy gelato-like ice cream that tastes just like the milk at the bottom of a bowl of Coco Pops! You don’t even need an ice cream machine!

 

Cereal? In ice cream?? It works.

That’s right people, this is the perfect No Churn Coco Pops Ice Cream that you didn’t know you needed in your life. A sexy, cereal milk inspired dessert that you are bound to love.

It’s the first (or second) week back at university for many of us lazy good-for-nothing university students and school pupils, which means less lazy mornings punctuated with leisurely breakfasts or brunches, and more cereal-slurping and toast-scoffing as we rush out the door.

However, a classic cereal needn’t be disrespected in such a way. Breakfast cereals in all forms are for many of us Brits a childhood and adulthood staple, setting us up with a nutrient-packed carbohydrate fix before we leave the house every morning.

I ran a poll on Twitter last month to see, out of four breakfast giants, which came top as my followers’ favourite cereal. Coco Pops was an undoubted winner, and so a crispy chocolate creation was on the cards. I then ran a second poll to determine what kind of recipe my readers wanted to see the cereal used in, thus this No Churn Coco Pops Ice Cream was born!

While I have the utmost respect and endless love for classic churned frozen custard based ice creams and swirled soft-serves, many of us don’t have the time or energy to make proper ice cream from scratch. And besides, how many people actually own an ice cream maker?? I do, but shut up, I’m too lazy and impatient to freeze the machine’s bowl for 14 hours before making my dessert, ok?

No churn ice cream is becoming increasingly popular as it is so easy and cheap to make (especially when compared with paying £4 + for a measly 500ml of premium brand ice creams), also as the texture is much closer to that of thick creamy, less-churned Italian style gelato than regular ice cream.

This No Churn Coco Pops Ice Cream in particular is an absolute winner. Gloriously thick, smooth, creamy and rich gelato-style ice cream with a just-sweet-enough mellow cocoa flavour that is perfectly reminiscent of the chocolatey-milk at the bottom of a bowl of Coco Pops. We’re all adults, right? Who said we can’t have ice cream for breakfast?

The best part? You only need about 10 minutes of your own time and effort to whip up this wacky dessert, the rest of the time is just the cereal and the freezer doing their thing. So yeah basically, go make this amazing ice cream now before you regret it later when you have no dessert.

You’ll need to start by pouring a big carton of double or whipping cream into a large bowl. You can’t use single cream or even full cream milk for this I’m afraid, you need to be able to whip the cream to get some air into it.

Add 150g of Coco Pops cereal. Feel free to use more to ramp up the flavour!

Cover the bowl with clingfilm and pop it into the fridge, allowing it to soak for 1 hour to let the cream infuse with the chocolate flavour.

Drain the cream from soggy cereal into another large bowl, pushing the cereal through a sieve to extract as much of the flavoured cream as possible from it. Try to make sure you don’t have any clumps of cereal left in your cream.

Discard the soggy cereal.

Whip the cream until thick and doubled in volume, take care not to over-whip it to the point that it separates though!

Add the condensed milk, cocoa powder, malt powder and sugar and whip again for about a minute to combine everything. Taste the mixture, it should be a mellow, milky chocolate flavour. If you’d like it with more cocoa or more sweetness, feel free to add sugar and cocoa until you’re happy!

Pour the ice cream mixture into either an ice cream container, large tub or a loaf tin, stirring through a handful more Coco Pops, and smooth out the top.

Sprinkle another handful or two of Coco Pops over the top of the ice cream.

Cover the ice cream container with an airtight lid or a couple layers of strong tin foil or clingfilm.

Pop it into the freezer for at least 3 hours to firm up.

When you’re ready to eat, you may need to allow the ice cream 10 minutes or so at room temperature to become scoop-able.

Scoop the ice cream into bowls, sprinkling with more cereal or a drizzle of chocolate sauce if you like. I love this ice cream scoop, it’s strong enough to deal with my impatience.

Now get a big spoonful of ice cream into your mouth, and enjoy the sweet chocolatey nostalgia of this easy and delicious No Churn Coco Pops Ice Cream!

 

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