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Luck O’ The Irish

March 10, 2017


Taste the rainbow….

Is there anything that better conjures up childhood dreams of leprechauns, rainbows, and a magical fairyland than a bowl of sugary marshmallow cereal??

Lucky Charms were a rare occurrence in the Howe household, but I do remember a couple blissful mornings of a marshmallow induced sugar coma. So worth it.

I like to think I’ve grown past such childish breakfast cereals, but for some reason Lucky Charms gets me every time. So what brilliance it was to make Lucky Charm’s ice cream! Adulting for the win!

Luckily my partner in crime, Zoe Roy, is totally on board with my crazy ice cream creations. We spearheaded this ice cream recipe together. Although we can’t take total credit for the idea. I had seen an Instagram post from Salt & Straw for their seasonal Pots of Gold & Rainbows ice cream. One look and I knew we had to make our own.

First step. Separate marshmallows from cereal. Best accompanied with wine, we found.


Second step. Make cereal milk. This literally means pouring the cereal into the milk and letting it sit for 15 (ish) minutes. A great time to finish said glass of wine and catch up on gossip.

Third step. Make ice cream. Zoe and I are both a fan of the NY Times ice cream recipe. As it’s namesake implies, it’s the only ice cream recipe you’ll ever need.

Fourth Step. Swirl in a few marshmallows. Before chilling in the fridge, we added a few marshmallows for flavor and color.

Fifth step. Wait for it……and churn! This is the hardest step. Waiting for the cream base to chill. It’s well worth the wait, so be patient! Maybe finish said bottle of wine??

Add the cream base to the ice cream maker and begin churning. We did about 10-12 minutes, then added the marshmallows. ALL THE SUGARY CHARMS! Churn for 1-2 min longer and voila, Lucky Charms Ice Cream!

Is there anything better?!

Lucky Charms Ice Cream


1 1/4 c whole milk

2 c cream

2/3 c sugar

pinch of salt

6 egg yolks

3 c Lucky Charms cereal, separated


Combine 2/3 c Lucky Charms cereal (not the marshmallows) with the milk. Allow to sit for 15 min to absorb the flavor. Drain the cereal and discard (READ: eat). Add cereal milk + cream to a large sauce pan. Stir in the sugar and salt over medium heat until dissolved. Add a few spoonfuls of cream to the egg yolks and stir together. Slowly add the egg yolks to the saucepan. Cook over medium heat until the temp reaches 170 degrees or until the cream starts to coat the spoon. Remove from heat and transfer to a bowl. Stir in a few marshmallows and allow to cool in the fridge for about 4 hours.

Once the cream is fully cooled, add to the an ice cream maker and follow the instructions. Add the marshmallows over the last couple minutes of churning. Store in glass jars if you don’t eat the entire batch in one sitting 🙂

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