I have no recollection of ever having Cinnamon Toast Crunch as a child. We were a Mini Wheats and Honey Nut Cheerio family and maybeeee we could convince our mom to get Trix occasionally if we were lucky.

But as an adult, I’m a BIG fan. I can see why we never bought it when we were growing up because I probably wouldn’t have eaten anything else. It’s hands down my favorite cereal now and has been a go to snack during this pregnancy.

I decided to try throwing it in a recipe for my Ninja Creami and I gotta say, this Cinnamon Toast Crunch Protein Ice Cream is a WIN. It’s cinnamony, crunchy, and just the right amount of sweet. It’s also packed with 33g protein so you can feel good about your snacking.

The first time I tried this recipe I only had cheesecake flavored pudding mix and it actually turned out really yummy so you can use that or vanilla.

Lemme know if you try it and love it as much as I do!!

Cinnamon Toast Crunch Protein Ice Cream

Ingredients:

• 2 cups milk
• 1 cup Cinnamon Toast Crunch (plus more for mix ins)
• 1 scoop vanilla protein powder
• 1 Tbs sugar free vanilla pudding mix (or cheesecake)
• 1/2 tsp cinnamon

Directions:

1. In a medium bowl (preferably one with a handle and spout) combine milk and Cinnamon Toast Crunch. Stir and let sit to infuse for 15 minutes.
2. Using a small strainer, scoop out the cereal.
3. You can either mix everything in this bowl or pour your cereal milk into a blender bottle (I prefer this way because it makes mixing it up easier)
4. Add protein powder, pudding mix and cinnamon and shake or stir to combine.
5. Pour into your creami pint to the max fill line and freeze for 24 hours.
6. When ready to eat, put Creami pint into machine and process on “Lite Ice Cream” setting.
7. Add a splash of milk if crumbly and 1/4 cup Cinnamon Toast Crunch.
8. Process again on “Mix-in”.
9. Enjoy!