This Lucky Charms Ice Cream is made with cereal-infused milk and packed with extra Lucky Charms marshmallows and marshmallow fluff. Dare I say it’s magically delicious?
(This recipe for Lucky Charms Ice Cream was originally posted in September 2012, but has been updated with new photos and content in 2019).
I originally made this Lucky Charms ice cream wayyy back in 2012. At the time, I was lamenting about how I was about to turn 30 years old and how fast time was flying by. Oh, I was so young and innocent back in those days! And also, a really bad photographer. Seriously, though. Which is exactly why I’m taking the time to update this post. To be fair, 2012 was a different time in the recipe creation/food blog world and I’ll never forget when Bon Appétit magazine picked this recipe up and featured my photos on their website. These days, Bon Appétit wouldn’t give those photos a second look. And most readers probably wouldn’t either. Because even though the actual recipe is amazingly delicious, people eat with their eyes and want an ice cream that looks as pretty as it tastes. Also these days? There are probably hundreds of recipes for Lucky Charms ice cream on the internet. Back then, mine was one of the only ones, so beggars couldn’t be choosers.
It kinda makes you wonder where we’ll be in another 6.5 years. And also how the heck 6.5 years flew by so quickly. Did you know that scientists have actually done research that supports the fact the older you get, the faster time appears to move? And that if you live to be 80, you’ve already passed through 71% of the subjective experience of the passage of time by the time you’re 40? That is so freaking scary to me. Oh my God, I’m being depressing. In a post about Lucky Charms ice cream. That’s not even allowed. But seriously, I’m happy with my new Lucky Charms ice cream photos, but I can’t help but wonder if they’ll be laughable again in another six years.
Of course, the passage of time and getting older isn’t all bad. I mean, when you’re a kid, you’re not allowed to pick the marshmallows out of your Lucky Charms. You have to eat all those darn “healthy” (but not really… just not artificially colored marshmallows) cereal pieces. And it’s obnoxious how off the marshmallow to cereal ratio is, right? But when you’re in your 30s, you can do whatever you want. Annnd then you quickly realize how annoyingly tedious it is to pick marshmallows out of a box of Lucky Charms. Sigh.
LUCKY CHARMS ICE CREAM RECIPE
If you’re scared of making homemade ice cream, don’t be! It’s actually really easy, even for custard-based recipes. While there are plenty of no-churn ice creams out there, I sill fully believe you’re going to get the best, creamiest ice cream with a maker, so I recommend investing in one (they’re great for adding to wedding registries!). I have the ice cream attachment for my KitchenAid mixer and absolutely love it (that link is an affiliate link and though the price fluctuates, it’s super on sale at the time I’m writing this post, so keep your eye on it!).
This Lucky Charms ice cream consists of a cereal milk base with Lucky Charms marshmallows mixed in. Oh, and marshmallow fluff. Because, like we discussed, there nearly aren’t enough marshmallows in a box of Lucky Charms. And also because I have an addiction to making homemade fluff. My 6-year-old self would be seriously thrilled by this revelation.
To start the ice cream making process, make yourself a bowl of Lucky Charms (but don’t eat it!). Seriously though, combine the cereal with the milk and pop it in the fridge for about 30 minutes. You really want to let the flavors meld so you’re left with a delicious cereal milk.
Strain the milk from the cereal and you’re left with a glorious bowl of cereal milk. Which we all know is delicious and the best part of a bowl of cereal (well, maybe besides marshmallows).
Now, heat that milk and sugar in a medium saucepan over medium heat. Stir constantly, until the mixture just reaches the point of simmer. Then remove from heat. While you’re heating your milk, lightly whisk the egg yolks in a separate medium bowl.
And pour about half of the warm milk into the egg yolks, whisking all the time (this process is called tempering and is done slowly so you don’t heat the eggs too much and cook them). Then pour the egg/milk mixture back into the saucepan with the rest of the milk. With the heat on low, continue whisking until mixture thickens up and coats the back of your spoon. Keep stirring and keep your eye on it because you don’t want it to thicken too much and start getting clumpy. Remove from heat.
Pour heavy cream into a large bowl. And strain the egg/milk mixture through a fine mesh sieve into the heavy cream, continuing to whisk.
Do I need an ice bath when making ice cream?
Lots of people will tell you the bowl of cream should be in an ice bath when you pour the egg/milk mixture in. But I’ve made a lot of ice cream using all different methods and I’ve determined that the ice bath is a lot of extra work for no difference (in my opinion). As long as your cream is cold and you’re getting your mixture into the fridge right away, I don’t think an ice bath is necessary.
Cover the bowl with plastic wrap (so that the plastic wrap is touching the top of the cream mixture to avoid a skin forming) and move to fridge for about 4 hours (I usually make my ice cream base one day, let it sit in the fridge overnight, and finish it the next day).
While the mixture is chilling, or whenever you want, whip up that fluff. If you’ve never made fluff before, I’ll tell you now, it’s superbly easy. And worth it. Just try it. Please? All you do is beat egg white, corn syrup, and salt in a mixer on high until the mixture thickens (4-5 minutes). It will start of clear, but after beating it, it will turn white. Then mix in confectioners’ sugar, vanilla, and cream of tarter. And marshmallow fluff is yours!
This recipe make a little bit more than you need for the ice cream, so do something fun with it.
OK, back to the ice cream! When the ice cream mixture is chilled, process it in ice cream maker according to manufacturer’s directions. For me, that means pouring mixture into my chilled ice cream bowl and mixing on low for about 20 minutes.
When the ice cream was almost done, I added about 1 1/2 cup of marshmallow fluff and my 1 cup of Lucky Charms marshmallows.
Scoop the ice cream in an airtight container or two and pop in the freezer for about 6 more hours until it’s at the consistency of your liking. I know. It’s a lot of waiting. But the results are totally worth it.
And at last, you can call your magical Leprechaun friends in for dessert. It’s like the pot of gold at the end of the rainbow. This Lucky Charms ice cream really actually does taste like cereal milk. I’m not sure if Momofuku invented the whole cereal milk idea, but I kind of want to marry it.
I also quite honestly want to marry this ice cream. It is legit that good.
The best thing is, you get a bit of marshmallow in every bite of ice cream. And even if for some strange crazy reason, you didn’t, you’d still taste the marshmallow in every bite. Thanks to infusing the milk and adding in plenty of extra fluff. Best idea ever.
By the way, is it just me or have cereal box toys gone way downhill since we were kids? If the boxes even include anything these days, it’s trading cards or something you have to send away for. Or something totally lame. Ugh, maybe that’s just one more way I’m old.
But I will never be too old for concocting desserts out of sugary kids cereals.
And I hope you will never be too old to enjoy them. Or to at least humor me. For the most part, that’s all I ask. But you really should make this Lucky Charms ice cream, even if you think you’re too old for it. Your inner kid will come out and you’ll completely forget how old you are. Age is just a number anyway. At least that’s what I’ll keep telling myself. Age is a number and marshmallow-EVERYTHING is delicious always and forever.
Though this Lucky Charms ice cream is the most perfect St. Patrick’s Day dessert, Lucky Charms really knows no season and the ice cream can be enjoyed year round, just like the cereal. And once you try this, you’re going to want to keep your freezer stocked all the time!
Do you still enjoy a bowl of Lucky Charms cereal every now and then?
If you’re looking for more delicious recipes using Lucky Charms, check out my Lucky Charms Martini and my Lucky Charms Doughnuts. I also really want to make these Lucky Charms Marshmallow Rice Krispies from the Baking ChocolaTess.
Lucky Charms Ice Cream
- 1 cup Lucky Charms cereal, plus 1 extra cup Lucky Charms marshmallows
- 1 1/4 cup whole milk
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 6 large egg yolks
- 2 cups heavy cream
- 1 1/2 cups Marshmallow Fluff (store-bought or recipe below)
- 1 large egg white
- 1/2 cup light corn syrup
- 1/8 tsp salt
- 3/4 cup confectioners' sugar
- 1 1/2 tsp vanilla extract
- 1/8 tsp cream of tarter
- Pour Lucky Charms cereal and whole milk in a bowl and place in the fridge for about 30 minutes. After 30 minutes, remove from fridge and pour through a fine mesh sieve sitting over a medium saucepan, pressing cereal with a wooden spoon to extract as much milk into the saucepan as possible.
- Place saucepan over medium heat. Add sugar and salt and stir constantly, until the mixture just reaches the point of simmer.
- While the milk is heating, lightly whisk yolks in a separate medium bowl. Once milk is at point of simmer, slowly pour about half of it into the bowl with the egg yolks, whisking all the time. Then pour the egg/milk mixture back into the saucepan with the rest of the milk.
- With the heat on low, continue stirring until mixture thickens up and coats the back of your spoon (it should be about 170 degrees if you're using a thermometer). Remove from heat.
- Pour heavy cream into a separate large bowl. Strain the egg/milk mixture through a fine mesh sieve into the heavy cream, continuing to whisk. Cover bowl with plastic wrap, making sure plastic wrap is touching the top of the cream mixture, and move to fridge for at least 4 hours.
- When the mixture is chilled, process it in an ice cream maker according to manufacturer’s directions. When ice cream is almost done processing, add in marshmallow fluff and extra cup of Lucky Charms marshmallows.
- Scoop ice cream into airtight containers and place in freezer for at least 6 hours.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat egg white, corn syrup, and salt on high speed for 4-5 minutes until mixture thickens quite a bit. The mixture will have started clear, but after beating, it will turn bright white.
- Beat in confectioners' sugar, vanilla, and cream of tartar on low speed, until combined.
- Store marshmallow fluff in airtight container in the fridge until ready to use. You'll have a little bit left over after mixing 1 1/2 cups into ice cream.