Fleur de Lait Ice Cream

Less Is More: The Ice Cream That Proves It

Delicate, milky, and impossibly smooth, this Fleur de Lait Ice Cream is like the leftover milk from your favorite childhood cereal—but grown-up, creamier, and with zero soggy flakes.

Let’s get one thing straight: I love cereal. The sugary, colorful, probably-not-approved-by-nutritionists kind. But the real MVP? That last bit of cold milk at the bottom of the bowl—sweet, nostalgic, and absolutely sippable.

This Fleur de Lait Ice Cream is basically that flavor, elevated to dessert royalty. Light and floral, it’s milk-forward in the best way. The name literally translates to “flower of milk”—a poetic nod to its creamy simplicity. It’s delicate, soft, and stunningly white thanks to a cornstarch-thickened base instead of eggs. So, no yolks, no yellow tint—just pure, creamy luxury.

Fleur de Lait has its roots in French ice cream traditions, where simplicity reigns. Unlike egg-based custards, this version focuses purely on the natural sweetness and richness of dairy. Cornstarch replaces eggs, keeping the color and flavor clean and creamy while still delivering a scoop-worthy texture.

This recipe is courtesy of David Lebovitz, a dessert legend in his own right. I just adapted it for the Ninja Creami, because let’s face it—my Creami is earning its own shelf in the kitchen at this point.

Why this Recipe Works

• No eggs = pure milk flavor – Cornstarch thickens without overpowering the taste or altering the color.

• Just five ingredients – Simplicity at its finest. No fancy extracts or mystery add-ins.

• Creami-compatible – Freezes beautifully and processes into silky smooth scoops.

• Cereal-inspired nostalgia – Reminiscent of sweet cereal milk in the most delightful, grown-up way.

• A canvas for creativity – Add toppings like granola, Fruity Pebbles, or a drizzle of honey.

Tips for Making Fleur de Lait Ice Cream

• Don’t skip the stirring – Cornstarch loves to clump when unattended. Show it who’s boss.

• Chill before freezing (optional) – You can chill the base before freezing for an even smoother texture, but it’s not required.

• Re-spin with a splash – If it’s too firm or crumbly, add a tablespoon of milk and hit that Re-Spin button.

🍨 A Bite of Sustainability

By making your own ice cream, you skip the plastic tubs, mystery stabilizers, and long ingredient lists that come with store-bought brands. Using simple ingredients like milk, sugar, and cream from local sources supports sustainable farming and cuts down your carbon footprint—one sweet scoop at a time.

How To Make Fleur de Lait Ice Cream with the Ninja Creami

Fleur de Lait Ice Cream is a creamy, egg-free dessert made with milk, cream, and cornstarch. Subtle, smooth, and perfect for Ninja Creami lovers.

1. In a medium saucepan, warm milk, sugar, and salt over medium heat. Stir to dissolve.

2. In a small bowl, whisk together cornstarch and cold heavy cream until fully dissolved—no lumps allowed.

3. Pour the cornstarch-cream mixture into the warm milk, stirring constantly.

4. Continue stirring until the mixture begins to boil and bubble up.

5. Reduce heat and simmer for 2 minutes, stirring non-stop.

6. Remove from heat. Pour into Ninja Creami pint containers.

7. Let cool slightly, seal, and freeze for 24 hours.

8. Process using the Ice Cream function. Re-spin if needed until silky and smooth.

Topping Ideas (Optional… but not really)

• Fruity Pebbles or crushed cereal (Frosted Flakes and Cinnamon Toast Crunch are my favorites)

• Honey or maple syrup drizzle

• Toasted coconut flakes

• Berry compote or jam swirls

• White chocolate chunks

The Final Scoop

Fleur de Lait Ice Cream is proof that sometimes, the simplest things taste the best. Just five ingredients and a little stovetop magic deliver a dessert that’s elegant, nostalgic, and totally addictive. Whether you top it with cereal or enjoy it straight from the pint, this milky masterpiece deserves a permanent spot in your Creami rotation.