Make the Cereal Milk: First up, pour 1 1/2 cups of whole milk into a bowl and add 1 cup of Cinnamon Toast Crunch cereal. Stir, cover, and let it soak in the fridge for 6 hours (overnight’s cool too). This infuses the milk with that iconic cinnamon sugar flavor.

Strain the Milk: Next, set a fine mesh strainer over a bowl and pour the cereal milk through it, pressing the cereal to squeeze out every drop. Toss the soggy cereal (or snack on it if you’re feeling wild). You should have about 1 cup of cereal milk.

Cook the Base: In a saucepan, whisk the cereal milk, heavy cream, granulated sugar, and egg yolks over medium heat. Stir constantly until it thickens slightly and coats the back of a spoon (about 5-7 minutes, don’t let it boil!). Remove from heat and stir in vanilla extract. Let it cool.

Freeze the Base: Pour the cooled base into a Ninja Creami pint container, up to the max fill line (don’t overfill!). Pop on the lid and freeze for 24 hours until solid.

Make the Clusters: Meanwhile, melt butter and brown sugar in a skillet over medium heat, stirring until it’s a thick, caramel-like sauce (about 2-3 minutes). Add 1 cup of Cinnamon Toast Crunch cereal and 1/2 tsp ground cinnamon, stirring to coat. Spread on parchment paper, break into small clusters, and let cool. Try not to eat them all!

Churn the Ice Cream: After 24 hours, take the frozen pint out, run it under warm water for 30 seconds, and lock it into the Ninja Creami. Select the “Ice Cream” setting and let it churn until creamy. If it’s powdery, add 1-2 tbsp milk and hit “Re-spin.”

Add the Crunch: Scoop a well in the center of the churned ice cream, add half the cinnamon sugar clusters, and run the “Mix-In” setting. Save the rest for topping.

Serve It Up: Scoop into bowls, sprinkle with extra clusters, and watch the kids go nuts! Store leftovers in the pint container in the freezer for up to 2 weeks.