Five to six years ago I walked into my first ice cream taste testing experience. Little did I know that when I stepped foot into Salt & Straw it would be my new favorite ice cream parlor. The scent of freshly made waffle cones floated by so effortlessly, drawing me in. Once I was in, all I saw were happy faces devouring ice cream in cups and cones...and tasting spoons. The moment I was asked if I wanted to try anything, (you already know) I asked to try it ALL. Literally ALLLLL the flavors. I mean, who can help themselves??? I certainly couldn't. My cousin (a foodie) at the time raved about one particular flavor. Lucky Charms. And girl, it did not disappoint. I got myself a scoop and enjoyed the heck out of it. Back then, the only store was quite a drive for me (just for ice cream) so I only went when I was in the area, but I was devastated to find out that this flavor "Pots of Gold & Rainbows" was a seasonal flavor! LIKE WHAT THE HECK! Y'all know how to make a girl wait! Since then, I've been to plenty of Salt & Straw's including the first one in Portland, Oregon (I'm still day dreaming about the Vanilla Black Oregon Truffle flavaaa). And my favorite to date that they always have around is Honey Lavender, I really need to recreate that one. But until then, enjoy this copycat here. I LOOOOVE it and need to stop myself from spooning it out of the freezer every time I feel like having a taste. Also, it just so happens I made this around the time it's in season! So yay me for not spending a ridiculous amount of money on this ice cream this year!!! Happy St. Patty's Day!


makes 1 1/2 pints


  • 1 1/2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/2 tsp. kosher salt
  • 1 1/2 cups lucky charms cereal without the marshmallows
  • 3 cups of heavy cream
  • 2 tsp. vanilla extract
  • 1 1/2 cups of lucky charms marshmallows


  • Make sure that your ice cream maker attachment is prepared beforehand. I usually freeze mine the day before.
  • In a small saucepan, stir together milk, sugar & salt.
  • Heat the milk mixture on medium heat till all the sugar has melted & set aside to cool slightly.
  • In a food processor (or ziploc bag) grind (or crush) the cereal to fine crumbs.
  • In a large bowl, stir together the heavy cream, vanilla, and cereal crumbs.
  • Once the milk has cooled down, pour it into the heavy cream mixture, cover & set in the fridge to cool completely (at least an hour).
  • Once the mixture is cold, strain it through a sieve so that all the cereal bits aren't floating about.
  • Turn your ice cream maker on & begin pouring the cream in.
  • Churn the ice cream until it becomes thick like a soft serve. Mine normally takes about 15 mins.
  • Scoop 1/3 of the ice cream into a freezer proof container & sprinkle 1/3 of the marshmallows on top. Repeat that two more times, cover & freeze for at least 3 hour, preferably overnight.

*optional: sprinkle with freshly crushed cereal before serving (it gives it a nice texture and an extra flavorful punch).