Cocoa Crunch Soft Serve

December 13th, 2013 12:45 pm by Kelly Garbato

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After I saw some people on tumblr making ice cream sundaes with sugary cereal, I got to thinking: why not skip a step and put the cereal right in the ice cream? I could make whole flavors based on my favorite cereals! Sadly, I haven’t had much chance to experiment – current weather conditions are more conducive to hot chocolate and hotter tea than they are to ice cream and milkshakes – but I did give Cocoa Puff cereal a whirl. Or rather, Cocoa Roos or whatever the generic, cereal-by-the-bag version is called. Sadly, Cocoa Puffs contains the non-vegan version of Vitamin D (D3), so I had to switch to the store brand, which isn’t quite as tasty. But no sheep parts, yay! (Or at least that I know of; the label doesn’t specify. Damn fortified cereals!)

In addition to the cereal, I added some cocoa powder for an extra-chocolatey taste. It’s really good, and you can definitely detect the cereal’s distinct flavor over all that chocolate. And between the cereal and the bananas, I think we can all agree: this is totally a breakfast food. Dessert at 7AM, does it get any better than this?


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Cocoa Crunch Soft Serve

(Makes just under one quart of ice cream.)


4-5 overripe bananas, peeled, sliced and frozen
2 cups generic Cocoa Puffs cereal
3-4 tablespoons cocoa powder
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed


1. Place one cup of the cereal into a food processor and pulse until it’s almost powdery.

2. Add the bananas to the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

3. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend.

4. Add the cocoa powder and pulse until blended. Add the rest of the cereal and pulse until it’s broken up into bite-sized bits. Sample the batter and add extra cocoa powder or sugar to taste.

5. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

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