Salted Caramel Cornflakes Ice Cream

It’s cool and crunchy. It’s sweet and flavorful. It’s a mighty combo!
1 Pax
PREP TIME                       
4 Hours


2 Cups Whipping Cream (Cornflakes Ice Cream)
2 Cups Hald and half cream (Cornflakes Ice Cream)
3/4 CupWhite Sugar (Cornflakes Ice Cream)
1 TbspVanilla extract (Cornflakes Ice Cream)
1 CupCrushed Cornflakes (Cornflakes Ice Cream)
1 CupCaster Sugar (Salted Caramel Sauce)
90gButter (Salted Caramel Sauce)
1/2 CupHeavy cream (Salted Caramel Sauce)
1 TspSalt (Salted Caramel Sauce)


1Cornflakes Ice Cream: Combine the heavy cream with the half and half
2Gradually whisk in the sugar until blended.
3Whisk in the vanilla.
4Refrigerate, covered for 3 hours or overnight.
5Whisk the mixture to blend and add in the crushed cornflakes, pour into the canister of an ice cream maker. Freeze according to the manufacturer’s direction. Eat at once or transfer to a covered container and freeze up to 8 hours.
6Salted Caramel Sauce: Heat sugar in a medium saucepan, stirring constantly with a wooden spatula until melted into a thick brown, amber coloured liquid as you continue to stir. Be careful not to burn.
7Once sugar is melted, immediately add the butter and stir well until completely melted.
8Slowly drizzle the heavy cream in the sauce while stirring until combined and boil for another one minute (keep stirring).
9Remove from heat and stir in the salt.
Remember to crush the cornflakes into crumbles.

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