Secret confession time. I may be generally all about the health food and farmer’s markets and such, but I do have a secret place in my heart for processed junk.
One such awful processed food that I have a weakness for is Count Chocula Cereal. Maybe it’s nostalgia… or maybe I just really like that cocoa + marshmallow flavor.
Whatever, don’t judge!
I have abstained from eating Count Chocula for years. Years and years and years. Then recently I saw my friend Jeanette eating a big bowl of Count Chocula with soy milk. I was suddenly intrigued.
I had an interesting idea. I wanted to make Jeanette a homemade Count Chocula ice cream as a birthday present.
So I bought a box of Count Chocoula. As soon as I got it home, I couldn’t resist for a minute to pour myself a bowl. I had forgotten how much I liked that artificial cocoa marshmallow taste. The crunchy corn bits in the milk. Oh, how I love it all!
Then, I tried my hand at putting that experience into an ice cream. Cereal milk al la Momofuku milk bar enhanced with a touch of natural cocoa powder. I specifically chose natural, over dutch process, cocoa powder, as I wanted the cocoa powder to compliment, not overwhelm the Count Chocula Flavor. I threw in more cereal at the end of the churning along with cacao nibs for crunchy goodness.
I gave Jeanette the first batch. The picture on the right is her tasting it. Those are her “oh my god, it’s really good” surprised eyes.
The ice cream turned out good. Really good. It’s kind of embarrassing how much I like it!
And then I took this tasty monstrosity one step further…
Count Chocula Ice Cream Sandwich made with “Garbage” cookies. “Like a Halloween Party in your mouth.”
Which is why this is the ultimate Halloween Party treat.
I used unsweetened soy milk in my ice cream, but you can use whatever sort of dairy or non-dairy milk you prefer. If you use a sweetened milk, you may want to adjust the amount of sugar in the recipe.
Count Chocula Ice Cream a lowbrow/highbrow treat
- 6 cups Count Chocula cereal
- 6 cups (unsweetened soy) milk
- 3/4 cup raw turbinado sugar
- 1/4 cup natural cocoa powder
- 2 tbs arrowroot powder
- 2 tsp Vanilla Extract
- 1/4 cup cacao nibs
- Soak four cups of the cereal with four cups of the milk for approximately an hour. Stir as often as you think of it to make sure all the cereal gets soaked with the milk.
- Strain the mixture through a sieve into a saucepan. Push the cereal with the back of a spatula to get as much milk extracted as possible. Discard the exhausted cereal.
- Whisk the sugar, cocoa powder and arrowroot powder into the cereal milk. Once everything is disolved in, place the saucepan over medium heat. Bring to a boil, stirring frequently. Cook until the mixture coats the back of a spoon with a film that you can draw a line through.
- Remove from heat and pour into a container. Mix in the remaining two cups of soy milk and the vanilla. Chill the mixture completely in the refrigerator or in an ice bath.
- Churn the mixture in an ice cream maker. When the ice cream is thick, but still flowing in the churner, add the remaining two cups of cereal and the cocao nibs. Transfer the ice cream to the container and immediately place in the freezer for storage. Let soften for five minutes at room temperature before serving.