I spend a great deal of time in the kitchen writing and developing recipes and there are days when I don't have as many ideas swimming around in my head — days when I struggle to come up with original ideas for new work. On those days, I look to cookbooks and favorite online sites to mix things up a little, to hand over a slice of inspiration. Last week I found just that with this simple non-dairy Cereal Milk Ice Cream. The thing I love about this recipe is its simplicity but also its innovation. It only calls for a few ingredients, and doesn't require much active cooking time at all. But perhaps even more than the simplicity, I love how the recipe plays with old childhood pleasures of letting your cereal sit in milk to sweeten it. This entire bowl of ice cream would be my 7-year old self's dream, but yet it's a lower-guilt dessert and simple to spin together.
This recipe relies on coconut milk instead of regular milk (you could try it with light coconut milk or even almond milk instead) and calls for soaking the cereal in the milk for a few hours for maximum cereal milk flavor. Use your favorite cereal or experiment with a blend of a few. I think mixing in a few mini chocolate chips or toasted nuts at the very end wouldn't be a bad idea at all. Dessert recipe rut has been solved. I'm off to make ice cream!
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
Read more from Megan »