Cinnamon Toast Crunch Protein Ice Cream is the childhood-meets-adult dessert I didn’t know I needed. “Wait, yogurt, cereal, and protein powder?” you might ask — and I’ll laugh and tell you how this started as a fridge experiment on a hot afternoon. We chatted while I mixed ingredients, and you insisted I share the recipe. So here we are.

This recipe leans on Greek yogurt and a touch of milk (or milk alternative), vanilla and cinnamon-forward protein powder, a bit of sweetener if you like, and crushed Cinnamon Toast Crunch cereal for crunch in every bite. It’s comforting, seasonal-friendly, and perfect for when you want a spoonful of nostalgia without sacrificing nutrition. If you enjoy mashups with a dessert mindset, you might also like my spin on a rich cake, like Guinness chocolate cake with Irish buttercream — made for decadent moments.

Why You’ll Love This Cinnamon Toast Crunch Protein Ice Cream

Quick and easy to prepare — just mix, freeze, and process
Made with simple pantry ingredients you probably already have
High-protein and satisfying, perfect as a post-workout treat or an afternoon pick-me-up
Nostalgic crunch from Cinnamon Toast Crunch cereal makes it fun for kids and adults
Impressive-looking and yet totally doable for weeknight entertaining

What sets this version apart is the creamy Greek yogurt base that keeps it tangy and silky without relying on heavy cream, plus a deliberate balance of cereal texture so each spoonful is both crunchy and chilled-smooth. Emotionally, this recipe feels like a warm hug on a summer evening: familiar, playful, and reassuringly homemade. It’s the kind of recipe you bring out to share with friends or tuck away as a private indulgence.

Ingredients Needed for Cinnamon Toast Crunch Protein Ice Cream

For the base

2 cups plain Greek yogurt (full-fat for extra creaminess or 2% for lighter texture). If you prefer dairy-free, try a thick coconut yogurt as a substitute, but note the flavor will be different.
1 cup milk or milk alternative (almond, oat, or low-fat cow’s milk). Use unsweetened milk if you want tighter control of sweetness.

For the protein and flavor

2 to 3 tablespoons vanilla or cinnamon-flavored protein powder (whey, pea, or blended protein). Use 2 tbsp for a subtle protein boost, 3 tbsp if you want more structure and flavor.
1 teaspoon pure vanilla extract to brighten the mixture.

Sweetener (optional)

1 to 2 tablespoons honey or maple syrup — start with 1 tablespoon and taste; the cereal adds sweetness, so you may not need much.

For the crunch

1/2 cup crushed Cinnamon Toast Crunch cereal (reserve a few tablespoons whole for garnish). Crush gently so you have a mix of crumbs and small clusters.

Quick clarifying notes

For a creamier end result, full-fat Greek yogurt helps. If you use a non-dairy yogurt, freeze time and texture may differ.
If you don’t have cinnamon protein powder, vanilla plus a pinch of ground cinnamon works well.
Adjust the amount of cereal depending on how crunchy you like your ice cream.

(If you’re a fan of layered comfort food plates and savory weeknight mains too, I frequently pair indulgent desserts with big-flavor dinners such as Peruvian chicken and rice with green sauce, which makes family-style dinners a breeze.)

Ingredients & Equipment Notes

Useful tools

Blender or food processor: helps create a uniformly smooth base before freezing, especially if your Greek yogurt is very thick.
Measuring cups and spoons: for consistent results.
Freezer-safe container or the Ninja Creami pint/container if you own one: a straight-sided container helps the mixture freeze evenly.
Spatula: to fold in crushed cereal without overmixing.
Ice cream scoop or spoon: for attractive serving.

Why these tools help

A blender smooths bits of yogurt and fully dissolves protein powder so you don’t get chalky pockets.
The Ninja Creami or similar ice cream machine gives the best churned texture from a no-churn base, turning a frozen block into scoopable creamy ice cream.
Using a straight-sided container helps the frozen mixture process smoothly and evenly.

Instructions – How to Make Cinnamon Toast Crunch Protein Ice Cream

Prepare your mixing setup and chill. Place your blender or large mixing bowl on the counter and make sure the Ninja Creami pint or freezer-safe container is clean and dry. If your kitchen is warm, you can briefly chill the mixing bowl in the fridge to keep the yogurt cool while you work.
Combine the creamy base. In a blender or a large bowl, add 2 cups Greek yogurt, 1 cup milk (or milk alternative), 2–3 tablespoons protein powder, 1 teaspoon vanilla extract, and 1 tablespoon honey or maple syrup if you’re using it. Blend or whisk until smooth and fully combined. Why this matters: blending ensures the protein powder dissolves and the base won’t be grainy after freezing. Visual cue: the mixture should be uniform and slightly runny, not lumpy or thick like pudding.
Taste and adjust sweetness. Give the base a quick taste. If it seems under-sweetened (remember the cereal will add sweetness too), add another 1/2 tablespoon maple syrup or honey. Mini-tip: a cold spoon tastes less sweet than a room-temperature one, so tiny adjustments go a long way.
Fold in the crushed cereal. Transfer the base to a mixing bowl if you used the blender. Gently stir in 1/2 cup crushed Cinnamon Toast Crunch cereal with a spatula. Keep a few tablespoons of cereal aside to sprinkle over the finished ice cream for texture contrast. Why this matters: folding preserves little clusters of cereal so you get different crunch levels instead of uniformly fine crumbs. Visual cue: you should see specks of cinnamon-sugared cereal and small clusters distributed throughout.
Pour into the freezing container. Pour the mixture into your Ninja Creami pint/container or into a straight-sided freezer-safe dish. Smooth the top with a spatula. Cover tightly with a lid or plastic wrap. Why this matters: airtight covering prevents freezer burn and off-flavors.
Freeze until solid. Place the container in the coldest part of your freezer and freeze according to the container or Ninja Creami manufacturer’s instructions — typically overnight or at least 8 hours. Important: ensure it’s fully frozen; partial freezes will produce poor texture during processing.
Process in the Ninja Creami (or thaw and churn by hand). If using the Ninja Creami, follow the machine’s instructions: remove the pint, spin per the “ice cream” setting, and re-spin or add a splash of milk if needed to reach scoopable consistency. If you don’t have a Creami, let the frozen block sit at room temperature for 6–10 minutes, then scoop into a high-powered blender or food processor and pulse until creamy. Why this matters: processing breaks up ice crystals and aerates the mix, creating a true “ice cream” mouthfeel. Visual cue: the frozen block will become fluffy and spoonable.
Add cereal mix-ins after processing (optional). For extra crunch, fold in a small handful of reserved crushed cereal after processing rather than before freezing; this keeps crispness bright. Mini-tip: if you like clusters embedded through the ice cream, fold a few in before freezing as well.
Serve immediately for soft-serve style or freeze briefly for firmer scoops. If you want scoopable, firm ice cream, return the processed pint to the freezer for 20–30 minutes. Visual cue: soft-serve will hold its shape a little less, while firmer ice cream scoops neatly.
Enjoy your homemade Cinnamon Toast Crunch Protein Ice Cream. Spoon into bowls, top with reserved cereal clusters, and savor. If you’re sharing, tell your friends there’s more protein than you might think.

Serving Suggestions & Storage Tips for Cinnamon Toast Crunch Protein Ice Cream

Serving ideas

Family-style bowls: scoop into chilled bowls and top with extra cereal clusters and a light dusting of ground cinnamon for extra aroma.
Sundae bar: offer toppings like chopped nuts (almonds or pecans), a spoon of nut butter, sliced banana, or a drizzle of honey or warmed caramel (ensure no alcohol in caramel).
Breakfast-inspired treat: serve a small scoop with sliced fruit and a dollop of Greek yogurt for a brunch twist.

Presentation tips

Use chilled bowls or glasses so the ice cream doesn’t melt too quickly while serving.
Press a few larger cereal clusters on each scoop for a polished look.
Garnish with a mint sprig for color contrast if desired.

Pairings and accompaniments

Coffee or cold brew pairs nicely; the roasted notes complement the cinnamon.
A small side of fresh berries or a baked apple slice balances sweetness with acidity.

Creative serving variations

Make a sandwich: press the ice cream between two toasted graham crackers for a crunchy sandwich.
Layered parfait: alternate scoops with Greek yogurt and fruit in a clear glass for visual appeal.
Milkshake: blend one or two scoops with 1/2 cup milk and a few extra cereal pieces for a thick protein shake with texture.

Storage and make-ahead tips

Refrigerator: This ice cream is best stored in the freezer. If it’s been thawed and left in the fridge, consume within 24 hours.
Freezer storage duration: Store in an airtight, freezer-safe container for up to 2 weeks for best texture. Over time, ice crystals will form and texture changes.
Make-ahead: You can prepare the frozen base up to one week in advance; once processed, refreeze and expect a slight change in scoopability.
To avoid freezer-burn: press a piece of parchment or plastic wrap directly onto the surface before sealing the container.

Best reheating (thawing) methods to preserve texture and flavor

For immediate serving: let the container sit at room temperature for 5–10 minutes and then scoop.
For firmer scoops: return the scooped pint to the freezer for 15–30 minutes.
Avoid microwaving; it melts unevenly and ruins the texture.

(Handy reminder: kitchen policies and safety notes live in my terms of service if you want to check best practices for sharing recipe content.)

Helpful Notes & Variations

Ingredient swaps and substitutions

Dairy-free: swap Greek yogurt for coconut yogurt and use a plant-based protein powder; note coconut yogurt may lend a coconut flavor.
Lower-sugar: omit honey or maple syrup and use a low-calorie sweetener or erythritol equivalent if desired.
Different cereal crunch: if you don’t have Cinnamon Toast Crunch, use Cinnamon Life or a crushed cinnamon graham cereal for similar flavor.
Protein powder alternatives: whey, casein, pea, or blended plant proteins all work. If your powder is strongly flavored, reduce quantity to avoid overpowering the cereal taste.

Dietary adaptations

Gluten-free: use certified gluten-free cereal and verify the protein powder and Greek yogurt are gluten-free.
Vegan: choose coconut or almond-based yogurt and a plant-based protein powder; expect a slight change in texture due to different fat structures.

Flavor enhancements or add-ins

Swirl in 2 tablespoons peanut butter or almond butter after processing for a nutty twist.
Add mashed banana for natural sweetness and creaminess; banana will slightly change the flavor profile.
Mix in mini chocolate chips or dark chocolate shavings for a chocolate-cinnamon combo.

Common mistakes to avoid

Freezing before blending the protein powder: always dissolve protein powder fully into the liquid base to avoid grainy texture.
Over-crushing cereal: too-fine crumbs can get soggy and make the ice cream mealy; leave some cluster pieces for texture.
Not fully freezing before processing: if the mixture isn’t rock-solid, it won’t churn properly and will be slushy.
Skipping the resting/thaw step after processing if you want firmer scoops: processed ice cream sometimes needs 10–30 minutes in the freezer to set.

Practical experience-based tips

If your first spin is a little crumbly in the Ninja Creami, add 1 tablespoon milk and re-spin — it often saves the batch.
If you prefer an extra-cinnamony profile, use a cinnamon protein powder or add 1/4 teaspoon ground cinnamon to the base.
Label your freezer container with the date so you use it within the best-by window.

Conclusion

Cinnamon Toast Crunch Protein Ice Cream delivers a playful blend of nostalgia and nourishment: creamy Greek yogurt, a protein boost, and that iconic cinnamon-sugar crunch all in one spoon. It’s quick enough for a weeknight treat, special enough to serve guests, and flexible enough to adapt for many dietary needs. If you’re in the mood to experiment, the Ninja Creami will give you the creamiest texture, but this recipe is forgiving and delicious even without specialized equipment.

If you want to compare different takes on this idea, I found a great reference for a similarly inspired version on Cinnamon Toast Crunch Protein Ice Cream | Nicole the Nomad which offers another home-cook’s angle. For a chef-driven twist, check out Cinnamon Crunch Protein Ice Cream – Chef Allie’s Kitchen to see different mix-in suggestions. If you own a Ninja Creami and want a step-by-step appliance-focused approach, this helpful guide on Cinnamon Toast Crunch Protein Ice Cream (Ninja Creami) – Basics with Bails is worth a read.

I hope you try the recipe soon — leave a comment, rate it, and share photos on social to show off your crunchy results!

Frequently Asked Questions

How can I make this recipe without a Ninja Creami?

You can still make creamy no-churn results by freezing the mixture in a shallow, straight-sided container. After it’s fully frozen, let it sit at room temperature for 6–10 minutes, then break it into chunks and pulse in a food processor or blender until creamy. Return to the freezer for 10–20 minutes to firm up if needed.

Can I use flavored Greek yogurt instead of plain?

Yes, flavored Greek yogurt (like vanilla or honey) can be used, but reduce or omit added sweetener because flavored yogurts often contain extra sugar. Using flavored yogurt will change the overall flavor profile and may make the cereal flavor less pronounced.

Will the cereal stay crunchy in the ice cream?

If you mix cereal into the base before freezing, it will soften over time from the moisture. To preserve more crunch, reserve a portion of cereal to fold in after processing or sprinkle on top just before serving. Some people also toast cereal lightly to intensify crunch, but be careful not to burn the sugars.

Can I increase the protein content without changing texture?

Increase protein powder by small increments (an extra 1/2 tablespoon at a time) and blend thoroughly. Too much powder can make the texture dense or chalky. If texture suffers, add a splash of milk when you process to loosen it up and re-spin or re-blend.

How long does homemade protein ice cream last in the freezer?

For best quality, enjoy within 2 weeks. It can be safe longer if stored properly, but ice crystals and texture changes will increase over time.

My ice cream turned out icy — how can I fix it?

Icy texture usually means the mixture formed large ice crystals. Fixes:

Next time, blend the base thoroughly so it’s smooth before freezing.
When processing, add 1 tablespoon milk and re-spin to incorporate a bit more liquid and creaminess.
Store the ice cream in an airtight container with plastic pressed directly onto the surface to reduce freezer-burn.

If you try this recipe, I’d love to hear how you customized it. Which protein powder did you use, and did you keep or skip the extra sweetener? Share your results and any twists that made it uniquely yours.