Lucky Charms Ice Cream Sandwiches
PREP TIME: 40 MIN | COOK TIME: 8 hours | YIELD: 6
Scrumptious Moment - Salt & Straw’s Pot of Gold and Rainbows
When I moved to LA for college, Salt & Straw had just opened its first location in the city. One of my Portland-raised roommates insisted we try it, and I quickly fell in love—especially with their rotating monthly flavors. My absolute favorite was always March, thanks to Pot of Gold and Rainbows—a Lucky Charms cereal milk ice cream. Every year, I would stock up on pints of it, and during the pandemic, I created a homemade version.
This St. Patrick’s Day, I’m taking it up a notch by sandwiching my homemade cereal milk ice cream between soft and chewy Lucky Charms cookies.
LUCKY CHARMS ICE CREAM SANDWICHES
Cereal milk ice cream is a throwback treat that’s equal parts nostalgia and creamy indulgence—and the best part? It’s ridiculously easy to make, no churn required! With just three ingredients—sweetened condensed milk, heavy whipping cream, and your favorite cereal—you get a rich, dreamy treat that’s as fun to eat as it is to make.
For St. Patrick’s Day, Lucky Charms was the obvious choice! The cereal soaks in heavy cream, soaking up all that sweet, marshmallowy goodness before being whipped into a silky no-churn ice cream. And because more is always better, I’m sandwiching it between soft, chewy Lucky Charms cookies for a festive treat that’s every bit as magical as a pot of gold.
GETTING THAT CEREAL MILK FLAVOR
To get that classic cereal milk flavor, just soak your favorite cereal in heavy cream for about 20–30 minutes. The cream soaks up all that sweet, toasty flavor from the cereal. Then, strain out the cereal, and you’re left with a delicious, marshmallow milk that’s perfect for your ice cream!
HOW TO MAKE THIS DESSERT
LUCKY CHARMS ICE CREAM
Step 1: Line a cake, bread, or brownie pan (something with some depth for easy scooping) with parchment paper. Alternatively, you can use an ice cream pint if you prefer individual servings. Once lined, set the pan aside and move on to making the ice cream.
Step 2: In a medium-sized bowl, pour the heavy cream over your cereal and let it soak for about 30 minutes. This step allows the cream to absorb all the sweet, toasty flavors from the cereal. Once the cereal is nice and soggy, strain the mixture, pressing gently to extract all the flavorful cereal milk, leaving just the creamy, marshmallowy liquid behind.
Step 3: Transfer the cereal-infused heavy cream to a mixing bowl and whip it using an electric hand mixer or a whisk until medium peaks form. The cream should be light and fluffy, but not completely stuck to the whisk or bowl. Once it’s whipped, gently fold in the vanilla extract and a pinch of salt to enhance the flavor and balance the sweetness.
Step 4: Next, fold in the sweetened condensed milk until everything is smooth and well combined. The condensed milk will give the ice cream a rich, creamy texture. After mixing, fold in the crushed Lucky Charms marshmallow chunks for an extra burst of flavor and texture.
Step 5: Pour the ice cream mixture into your lined pan and spread it out evenly. Place it in the freezer and let it freeze for at least 8 hours or until firm and scoopable.
Step 6: Once your ice cream is ready, it’s time to assemble the sandwich. Scoop the ice cream and sandwich it between the freshly baked cookies (see next steps for the cookie recipe). Serve and enjoy this fun, nostalgic treat!
LUCKY CHARMS COOKIES
Lucky Charms Cookies:
Step 1: Start by lining a cookie tray with parchment paper. This ensures the cookies won’t stick and makes cleanup a breeze.
Step 2: In a large bowl, combine the butter and both sugars. Mix until everything is well incorporated and the mixture becomes light and fluffy. Add in the egg and vanilla extract, continuing to mix until smooth and pale in color.
Step 3: In a separate bowl, combine the dry ingredients: flour, baking soda, and baking powder. Gradually fold the dry ingredients into the butter-sugar mixture, mixing until the dough comes together and no streaks of flour remain.
Step 4: Fold in the marshmallows, making sure they’re evenly distributed throughout the dough. Once the dough is ready, refrigerate it until you’re ready to bake. This will help the dough hold its shape and prevent the cookies from spreading too much while baking.
Step 5: Scoop dough into 2-inch balls using a cookie scoop and place them on the prepared cookie tray (you’ll likely fit about six cookies on a tray). Bake for 11-13 minutes or until the cookies are golden brown and crinkled. They should still be soft in the center when you pull them out of the oven.
Step 6: Allow the cookies to cool completely on the tray. Once they’ve cooled, scoop your homemade cereal milk ice cream and sandwich it between two cookies. Enjoy these delicious, fun-filled treats!
LUCKY CHARMS ICE CREAM SANDWICHES
An elevated take on everyone's favorite cereal, perfect for your next St. Patrick's Day party!
Ingredients
Instructions
- Line with parchment paper either a cake, bread or brownie pan (something with some depth to scoop the ice cream easily), or an ice cream pint and set aside.
- In a medium bowl, soak the heavy cream in the cereal for 30 minutes, or until the cereal is soggy. Strain the mixture so that you just end up with the cereal-infused heavy cream.
- Whip the heavy cream in a mixing bowl with an electric hand mixer or whisk until medium peaks form (should be light and fluffy, but not completely stuck to the bowl). Fold in the vanilla extract and pinch of salt.
- Pour the sweetened condensed milk and fold in gently until everything is combined and smooth in texture. Add the chunks of crushed lucky charms marshmallows.
- Pour the ice cream mixture in the lined pan(s) of choice and freeze for minimum of 8 hours.
- Scoop, sandwich between the cookies, and enjoy!
- Line a cookie tray with parchment paper and set aside.
- In a large bowl, combine the butter and sugars until well incorporated. Add the egg and the vanilla extract until smooth and light in color.
- In a separate bowl, combine the flour, baking soda, and baking powder. Slowly fold in the dry ingredients until the dough comes together and there are no more streaks of flour.
- Fold in the lucky charms marshmallows and refrigerate until ready to assemble the sandwiches.
- Scoop cookies into a ball using a 2-inch cookie scoop and onto the cookie tray (most likely will fit about six cookies) and bake for 11-13 minutes, or until crinkled and golden brown.
- Allow to cool before scooping the ice cream and assembling the cookie sandwich. Enjoy!