Boxes of breakfast cereal rarely get fully eaten in our household, which I find baffling. So, I turned Weetabix remnants into gelato, which doesn’t hang about for long. I’ve used a little honey as well as sugar in the mix, in homage to the way I devoured Weetabix as a kid. Cheerios also work well. Try offering a scoop to fellow ice-cream lovers without telling them what’s in it and see if they can work it out.
Prep time: 10 minutes, plus overnight chilling, churning and freezing time
Cook time: 5 minutes
300ml whole milk
90g caster sugar
40g runny honey
3 Weetabix or 100g Cheerios
200ml double cream
Gently heat the milk, sugar and honey in a pan, stirring until everything is dissolved. Take the pan off the heat.
Break or pour the cereal into the pan and stir to completely combine with the liquid. Allow to cool a little, then blitz in a blender until completely smooth. Transfer to a jug, cover and chill overnight.
When you’re ready to make the gelato, lightly whip the cream and fold into the cereal mixture along with a pinch of fine sea salt.
If using an ice-cream maker, churn according to the manufacturer’s instructions.
If not, transfer to a shallow freezer-proof container and freeze until frozen around the edges.
Beat with hand-held electric beaters or whisk with a fork to break up the crystals, then return to the freezer.
Repeat every 90 minutes or so until the mixture is frozen but has a scoopable consistency.
Take out of the freezer 10 minutes before serving.