Boozy Rum Cereal Milk Ice Cream (Two Ways)

In today’s post, I share the most DELICIOUS Cereal Milk Ice Cream recipe that infuses one of my favourite Rums. Not only that, but I share two ways of creating this magic, which method I prefer, and everything in between from choosing your Rum to how to choose your cereal. So let’s get to it and create some delicious Boozy Rum Cereal Milk Ice Cream!

If you want to see the LIVE segment video, make sure to follow the LINK HERE to get to the main page and how to watch the segment yourself!

Why Cereal Milk and Which Ones To Use?

The concept for my segment with CTV’s The Social was all around the trend of Cereal Milk in the cocktail scene. The creativity that this brings gets me so excited. From the different milks to use, the library of cereals out there for you to test out, which makes this so nostalgic and fun. Now I’ve had a love for incorporating Booze in Desserts for a long time, in particular ice cream. So I jumped on this opportunity to showcase that creating your own Ice Cream at home does not have to be difficult and being creative with it can be so rewarding.

When it came to choosing a Cereal that I wanted for the base of the Ice Cream, two things came to mind. One, I wanted to incorporate two flavours I knew one of the hosts LOVED growing up. Plus, mixing two different types of cereals was something I was always doing as a kid, and I’m sure I’m not the only one. I also wanted to include a classic, corn style taste cereal. I’m a Rice Krispies and Flakes kind of girl. Jess loves Captain Crunch. It has that nostalgic base taste we all know with cereal, which is important for the flavour. Fruity Pebbles came in as a beautiful compliment to add colours, some bright flavours, and make it a bit more fun.

Now what else could you use? As a base, I like to keep it simple, with a little zap or something fun. For example, Lucky Charms could have a been a nice twist to add, substituting the Fruity Pebbles. Or a delicious Chocolate Cereal would be a great base for an ice cream. This recipe is forgiving in the sense that you can work with the flavours you love. Just be mindful of how much sugar is in the cereal, because you may not need as much granulated sugar as listed to help balance out the Boozy Rum Cereal Milk Ice Cream. Speaking of which, let’s get to the Rum.

Choosing your Rum for a Rum Cereal Milk Ice Cream

When it comes to choosing a Rum or any spirit for a Boozy Ice Cream, I like to let the flavours that I want to use, dictate the spirit that I choose. Let me list of a few examples:

• Let’s say you want to create a PINEAPPLE UPSIDE DOWN Ice Cream, then think about the spirits that work really well with Pineapple. For this concept, Rum is an easy YES, but don’t discount a slightly aged Reposado Tequila, or Scotch or Irish Whiskey. Now that I think about it, Bourbon would also be a great touch here.
• Let’s say you want to create an EARL GREY Flavoured Ice Cream, well immediately I think GIN. But another great compliment to Earl Grey could be Vodka, Cognac, and even Rum
• Let’s say you want to create a SPRITZ STYLE Ice Cream, well we’ve got some great options here. Aperol is the first that comes to mind, but using Campari for a more bitter take is great. Splash a little bit of a lightly aged Rum or Cachaca with bright citrus flavours and you’re guaranteed a winner

You noticed how I mentioned Rum for all of the examples listed? Rum is so versatile to work with, when it comes to desserts. A lot of times when you’re incorporating alcohol in baking or in my case Ice Cream, you want something that’s going to be distinctive, lend in some complimenting spice notes, and doesn’t require a ton of volume to go a long way.

Now I had wanted to go with a Spiced Rum for this recipe, but in all honesty, there aren’t a ton of QUALITY Spiced Rum in our province. So with that said, I wanted to be mindful that I’m using a respectable Rum, that has a ton of flavour and packs a punch. Overproof Rums are great for recipes, but in this case, I brought out the Gosling’s Black Seal Rum. I have LONG been a fan of Gosling’s Black Seal Rum. This is not new. Check out some of my creations over the years HERE. It’s a great Rum, lots of flavours and spices that tend to compliment so much, made with quality ingredients. Other options could easily be Lemon & Hart’s overproof Rum, Sailor Jerry, Barbados’ Old Brigand Rum, and so much more.

To Churn or Not-To Churn

I know not everyone is a foodie like myself and loves to cook. I’m constantly in the kitchen, so having my own Ice Cream attachment made all the sense in the world for me, especially as I was experimenting a few years back. Thankfully we do have other options that don’t include more equipment in your kitchen (I get it, I lived in a condo for years). I even experimented with both methods and wanted to share them with you all here.

When it comes to the method, I did prefer the taste of the Boozy Rum Ice Cream that uses the Ice Cream Maker. This particular was uses Egg Yolks which I think creates more of that velvety, delicious texture and taste we know from a classic Vanilla Ice Cream. But believe me when I say, there wasn’t too big of a different between the two. Plus the No Churn way provided a chance to layer in the Rum that actually makes it stand out more in terms of flavour. Whereas the Churned way, the rum was more subtle. Whichever you prefer, let me know and I hope you love it!

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Fruity Pirate Swirl (No Churn)

This methods calls for no additional ice cream maker or machinery. Just a mixer, whisk and a pot and we've got a velvety treat you will surely love.

– Difficulty: Intermediate

Servings 6

Author Monica C

Ingredients

For Cereal Swirl:

• 1 cup Milk-soaked Fruity Pebbles
• 1 cup Heavy Cream-soaked Cap’n Crunch
• 0.5 cup Granulated Sugar
• 1.5 tbsp Gosling Black Seal Rum
• 0.25 tsp Salt

For Ice Cream:

• 1/3 cup Granulated Sugar
• 2 Large Egg Whites
• 0.5 tbsp Gosling Black Seal Rum
• 1.25 cup Heavy Cream-Soaked Captain Crunch

Instructions

For the Cereal Swirl:

1. Scoop out the Fruity Pebbles and Cap’n Crunch cream into a medium bowl. Some cream and milk carrying over is fine. Add the rest of the swirl ingredients.
2. Stir and refrigerate, uncovered until chilled (approximately 30 minutes – 1 hour).

For the Ice Cream:

1. Bring a large pot with 1 inch of water to boil.
2. Place a large heatproof bowl over the boiling water (don’t let it the water touch the bowl). Add the egg whites and sugar to the bowl then whisk continually until warm (1 – 2 minutes).
3. Remove from heat and transfer to the mixer with a whisk attachment. Mixer should be on med-high speed, and beat until thick, stiff and cooled (8 minutes). Add in ½ tbsp Gosling’s Rum and place in a large bowl. Gently fold 1/3 of the cereal swirl into the egg white mix.
4. Whisk the cream (small pieces of Cap’n Crunch in this are fine) until soft peaks form (about 2 -3 minutes). Gently fold the egg white mix in with the whisked cream.
5. Grab a 5×9 metal loaf pan and layer the ice cream mix on the bottom. Add 1/3 of the cereal swirl mix, and continue layering the cereal swirl mix and ice cream until it’s all been used. You can use a wooden spoon to swirl the mix gently. Cover with plastic and freeze until firm (at least 8 hours).

Recipe Notes

All recipes include cereal soaked in dairy at a minimum of 30 minutes, max 6 hrs. 1:1 ratio of cereal and dairy. Add in a little extra then the actual measures as the cereal will soak up some of the dairy volume.

Now as I mentioned, I actually prefer the method using the Ice Cream Attachment with my Kitchenaid. The egg yolks just provide a richness and texture I prefer. If you’ve got a machine at home, you’ll want to test of this method as well. It’s a gem, trust me!

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Fruity Pirate Swirl (Churn Method)

We use the KitchenAid Ice Cream attachment, but use what you have at home, for this special Churn version of this Cereal Milk Rum Ice Cream. It's outstanding.

Difficulty: Intermediate

Servings 8

Author Monica C

Ingredients

• 2 cups Captain Crunch Infused Heavy Cream 35% Strained after 30 minutes
• 1.5 cups Fruity Pebble Infused Whole Milk 3.25% Strained after 30 minutes, set aside 1 cup of Soaked Fruity Pebbles for final step
• ½ cup Granulated Sugar
• 5 large Egg Yolks
• 1/4 tsp Salt
• 1/3 cup Gosling’s Black Seal Rum
• 1 tsp Lemon Zest
• 1 cup Leftover Soaked Fruity Pebbles

Instructions

1. In a small pot, simmer the infused cream and milk, 0.25 cup granulated sugar and salt. Once it reaches a simmer, remove immediately from heat.
2. In a separate bowl, whisk the yolks and the remaining sugar (0.25 cup), until light in colour. Slowly whisk in about 1 cup of the warm cream mix. Whisk this mix back into the small pot.
3. Return small pot to med-low heat and gently cook until about 170 degrees (thick enough to coat the back of the spoon).
4. Remove immediately and strain through a fine mesh strainer. Cool to room temp. Add in rum, lemon zest and soaked fruity pebbles. Cover and chill for 4 hours. Follow ice cream machine manufacture’s instructions. For soft serve, you can serve immediately, or put the ice cream back in the freezer until ready to serve.

Recipe Notes

All recipes include the cereal soaked in dairy at a minimum 30 minutes, max 6 hours. 1:1 ratio of cereal and dairy. Note that when building this recipe, initially create a little more than what’s suggested, as the cereal will soak up the dairy and cause a little less volume then you need for the recipe.

Looking for more Boozy Ice Cream Treats? Make sure to check out some of my previous recipes from years back (psst, the Cognac, Nutella and Coffee Ice Cream was my favourite!).