Ah, Lucky Charms, one of the best cereals. So I thought, why not turn it into an ice cream? This Lucky Charms ice cream is made with Lucky Charms infused whipped cream, making for an incredibly creamy texture and potent Lucky Charms flavor, and has Lucky Charms marshmallows scattered throughout. It is absolutely delicious!
Why you will love this lucky charms ice cream
- It's no churn. When an ice cream recipe says no churn, all that basically means is that it does not require an ice cream maker. Which makes our lives SO much easier. All we have to do is whip up the batter and freeze!
- The flavors. This ice cream has such a powerful Lucky Charms flavor. Not only does some flavor come from the marshmallows that are mixed in, but we also soak the Lucky charms cereal bits (not the marshmallows) in the heavy cream so it really absorbs all that flavor.
- Heavy cream: make sure to use good quality heavy cream because we use A LOT of it here. About 2 ½ cups is used to soak the cereal and get all that delicious Lucky Charms flavor.
- Sweetened condensed milk: the sweetened condensed milk is the sweetener in this recipe. It also adds a really creamy texture.
- Lucky Charms: the start ingredient! Separating the Lucky Charms cereal bits from the marshmallows seems like a tedious task, but I promise it is not that bad.
- Vanilla extract: just a little dash!
- Separate the Lucky Charms cereal bits from the marshmallows. Set the marshmallows aside.
- Seep the Lucky Charms cereal bits in the heavy cream for 45 minutes in the fridge. Stir half way through.
- Meanwhile, whisk together the sweetened condensed milk and vanilla extract. Set aside.
- Remove the heavy cream from the fridge, and strain out the cereal bits. Those can be discarded.
- Whip the heavy cream until soft/medium peaks form. Be careful not to over-whip.
- Pour the sweetened condensed milk mixture into the whipped cream and fold to combine.
- Add in the Lucky Charms marshmallows and fold until evenly incorporated.
- Pour the mixture into a standard loaf pan/8 or 9 inch cake pan/etc., lined with parchment paper. Freeze for 12 hours or overnight.
Lucky Charms ice cream making tips
- Don't over-whip the heavy cream. As someone who has done this before, try not to turn on your mixer and just walk away. If you over-whip the cream, it will become very thick, heavy, and almost curdled looking. If this happens, add a little more heavy cream and gently fold my hand until smooth.
- Try to get as much heavy cream as possible from the soaked cereal. Some of the heavy cream that we use gets absorbed into the cereal when it is soaking. This is fine, as the recipe has 2 ½ cups of cream, but you can also gently push on the soaked cereal with a rubber spatula in the strainer to get as much cream out as possible.
- Separate the cereal bits from the marshmallows. I know this seems like a tedious task, but it is worth it. Soaking just the cereal bits allows for the flavor to absorb into the heavy cream. If you added in the marshmallows too, the cream would become a funky color and it does not add much additional flavor.
Here are some of my favorite toppings I have tried on this ice cream, but use whatever the heck you want. Ice cream has no rules.
- Crushed Oreos
- Gummy bears
- Rainbow sprinkles
- Hot fudge
Baking in grams
While I provide volume measurements for the recipes on my blog, I highly suggest baking these recipes using weight. It is the most standardized and accurate way to bake. I carefully recipe test all of my recipes using a kitchen scale, not by using cups, and therefore I cannot guarantee the success of my recipes when using volume measurements.
Other ice cream recipes you may like
- Mint Chocolate Chip Ice Cream (No Churn)
- Chocolate Cone Ice Cream (No Churn)
- Coffee Oreo Ice Cream (No Churn)
Lucky Charms Ice Cream
- 2 ½ cups (600 grams) heavy cream
- 3 cups (108 grams) Lucky Charms cereal bits (not the marshmallows)
- 1 14 oz can sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 cups (72 grams) Lucky Charms marshmallows
- Separate a good amount of the Lucky Charms cereal bits from the marshmallows. Put the marshmallows aside.
- Line a standard loaf pan/8 or 9 inch cake pan/etc., with parchment paper (basically anything that is decent in size) and set aside.
- Combine the heavy cream and Lucky Charms cereal bits in a large bowl. Give it a stir, cover, and put in the fridge for 45 minutes, stirring half way through. The seeping of the cereal bits in the heavy cream will give the cream a Lucky Charms flavor.
- Meanwhile, combine the sweetened condensed milk and vanilla extract. Whisk to combine, then set aside.
- Once the 45 minutes is up, remove the bowl from the fridge and carefully strain the cereal bits out of the heavy cream. You can gently press on the cereal bits in the strainer with a rubber spatula to release more cream. Discard of the cereal bits.
- In the bowl of a stand mixer fitted with the whisk attachment, or a large bowl if using a handheld mixer, beat the cream on medium-high speed for 3-4 minutes until fluffy medium peaks form. Medium peaks are in between soft peaks and stiff peaks. If you over-whip, the mixture will look curdled and heavy. If this happens, pour in a little bit of heavy cream and fold gently until incorporated and smooth.
- Pour the sweetened condensed milk mixture into the whipped cream and fold to combine. Add the lucky charms marshmallows and fold until evenly incorporated throughout.
- Pour the mixture into your prepared pan and freeze for at least 12 hours or overnight. Scoop and serve with fresh cereal bits sprinkled on top, crushed Oreos, sprinkles, etc!
Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!
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