Ingredients
Equipment
Method
- Chill your mixing bowl and beaters in the freezer for a few minutes, and make sure the heavy cream is well chilled — cold cream whips lighter and holds more air.
- Beat the cold heavy cream until it's fluffy and holds soft peaks. Stop before it turns stiff or grainy.
- In a separate large bowl, stir together the sweetened condensed milk, evaporated milk, vanilla, and salt (and cinnamon or nutmeg, if using) until smooth.
- Gently fold the whipped cream into the milk mixture with a spatula, taking your time so you don't knock out the air.
- Fold in the Grape-Nuts cereal near the end so it stays evenly scattered throughout the base.
- Pour into a loaf pan or shallow freezer-safe container and smooth the top. Press plastic wrap or parchment directly onto the surface, then cover.
- Freeze for at least 6 hours or overnight. For an even smoother texture, stir gently once after about 2 hours, then let it finish freezing.
- Let sit at room temperature for 5 to 10 minutes before scooping. Top with a sprinkle of extra Grape-Nuts for crunch, if you like.
Notes
No ice cream maker needed: the whipped cream adds the air a machine would churn in, and the sweetened condensed milk keeps it smooth after freezing.
Add the cereal last so it stays evenly distributed; reserve a spoonful to sprinkle on top for extra crunch.
Variations: full-fat coconut milk in place of the evaporated milk for a coconut twist; a ribbon of chocolate sauce before freezing; or a few drops of rum extract for Caribbean flavor without alcohol.
Storage: airtight in the freezer; best within 1 to 2 weeks. Press wrap onto the surface to prevent ice crystals, and avoid thaw-and-refreeze cycles.