Place the Cap'n Crunch and milk in a resealable container (if you have individual blending cups for a blender, now would be the time to use one) in the fridge over night.

In the morning, shake well.

Plus cereal and milk in a blender until smooth.

Combine 1/4 cup cream and cornstarch in a small bowl and mix to combine. Set aside for later.

In a medium saucepan over medium-high heat, whisk together the remaining cream, sugar, malted milk, syrup and salt.

Bring to a boil and cook for 4 minutes.

Stir in the slurry, then mix in the cereal mixture.

Bring back to a boil and cook until thickened, about 2 minutes.

Add the cream cheese to a large bowl and carefully pour a bit of the hot milk mixture over it.

Whisk until smooth.

Carefully whisk in the remaining milk mixture.

Place the bowl over another filled with ice to cool the mixture down.

Cover with plastic wrap directly over the surface, and place in fridge to cool completely, 4 to 6 hours.

When cooled, processes in ice cream mixer according to manufacture's directions. Now, here's where I had a bit of a problem. This thickened quickly, and caused my ice cream maker to grind a bit if I tried to add the cold cream mixture while the mixer was churning to slowly. Careful, as too quickly could send cold cream everywhere, and too slow caused a sound that made me cringe and freak out a bit for my cherry red baby.

When the mixture has almost set, add chocolate chips.

Spoon into a freezer safe resealable container and freeze over night.

Serve with spoons and a sprinkle of fresh Capt'n Crunch on top!