In a large mixing bowl, add 1 ½ cups of Cinnamon Toast Crunch cereal and pour in 2 cups of heavy cream.

Let the mixture sit for about 20 minutes, allowing the cereal to release its cinnamon-sugar flavor into the cream.

Strain the mixture through a fine-mesh sieve, pressing gently on the cereal to extract as much flavored cream as possible. Discard the soggy cereal.

Using a hand mixer or stand mixer, whip the infused cream until soft peaks form. This helps create a light and airy texture in the ice cream.

In a separate bowl, whisk together:

1 can (14 oz) sweetened condensed milk

½ cup whole milk

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

Gently fold the whipped cream into the condensed milk mixture, using a spatula to keep the mixture light and fluffy.

Crush the remaining ½ cup of Cinnamon Toast Crunch cereal into small pieces. Fold it into the ice cream base for added crunch and texture.

Transfer the mixture into a loaf pan or airtight container. Smooth the top with a spatula.

Sprinkle extra Cinnamon Toast Crunch pieces on top for decoration.

Cover and freeze for at least 6 hours, or until the ice cream is firm and scoopable.

When ready to serve, let the ice cream sit at room temperature for 5 minutes for easier scooping.

Serve in bowls or cones, and if you like, drizzle with caramel sauce for an extra indulgent touch.