Grape Nut Ice Cream

Begin by chilling your heavy cream thoroughly for the best whipping results. In a spacious mixing bowl, use an electric mixer on high speed to whip the cold heavy cream until it holds stiff, proud peaks—this will ensure a light and airy ice cream base. Next, gently fold in the sweetened condensed milk and vanilla extract with a spatula, mixing just enough to combine without deflating the cream. This slow folding keeps the texture fluffy and smooth. Carefully incorporate the Grape Nut cereal into the mixture, stirring gently to distribute the crunchy cereal evenly throughout while preserving the airy texture. Transfer the blend into a freezer-safe container such as a loaf pan, spreading it out evenly. To prevent ice crystals from forming and to protect the top layer, lay a sheet of plastic wrap directly on the surface before sealing with a lid or foil. Freeze for a minimum of 6 hours—or until firm. When ready to serve, allow the ice cream to sit at room temperature for a few minutes; this slight softening makes scooping easier and enhances the creamy texture. Tip: For extra flair, sprinkle some Grape Nuts on top just before serving for added crunch. Store any leftovers tightly covered to maintain freshness.