We love deconstructed food (if you’re not familiar with the concept, scroll down). It’s done for artistry and for fun, but the result must taste as good or better than the original.

Ample Hills Creamery, one of the most creative and beloved artisan ice cream shops in New York (Prospect Heights, Brooklyn, to be exact), has deconstructed breakfast cereal.

Instead of a bowl of cereal with milk and sugar, popular cereal flavors are infused into the milk that is churned into ice cream, with additional cereal mixed in.

The flavor, called Breakfast Trash [photo #2], is made by steeping Cap’n Crunch, Corn Pops, and Frosted Flakes into the ice cream’s milk base. The inclusions (mix-ins) are Fruit Loops.

It’s a fan favorite, says proprietor Brian Smith.

While we might quibble with the name (calling beloved cereals “trash” is not really cool), we like the concept as breakfast dessert—or even the entire breakfast, if you’re an ice-creamaholic.

Have an ice cream machine? Try it at home. Use a recipe for vanilla ice cream as a pattern.
 
 
> Check out 20 deconstructed recipes below.

> Find our favorite ice cream recipes and brands by pulling down the menu at the right.

> The different types of ice cream and frozen desserts: a glossary.

> The history of ice cream.

[1] This is more of a re-construction than a deconstruction: A bowl of Fruit Loops breakfast cereal is turned into Fruit Loops ice cream (photo © Food Matters).

[2] Ice cream for breakfast: a deconstructed bowl of cereal (photo © Ample Hills Creamery).

[3] Deconstructed Buffalo wings (photo © Carlos Andrés Varela Photography).

A concept that originated with creative chefs, “deconstructed” food takes the individual components of a classic recipe and separates and rearranges them.

It was originally developed as an expression of the chef’s artistry and technique.

The deconstructed dish can be unrecognizable from the original recipe, but when consumed it delivers the same flavor sensation as the original.

New York City caterer Canard Inc. deconstructed Buffalo wings (see photo): Chicken meatballs made with hot sauce are fried, speared with celery, and served on Chinese soup spoons, garnished with a dollop of Roquefort dip. There are no chicken bones and no mess, but you’re getting a Buffalo wing experience.

Try deconstructing an American classic for a snack today: Take plain or toasted cubes of bread and serve them with a fondue fork and two dipping sauces: peanut butter and jelly. It’s a deconstructed peanut butter sandwich!
 
 

If you’re serious about deconstructing the glass of milk, churn up some vanilla ice cream without the sugar or the vanilla.

Here are some deconstructed recipes in THE NIBBLE’s collection: