Fruity Pebbles Ice Cream

Why You’ll Love this Recipe

I had so much fun creating this fruity pebbles ice cream. If you’re like me and love fruity pebbles then you’ll definitely want to check out our fruity pebbles cookies next. This homemade ice cream base is infused with fruity pebbles for the tastiest fruity cereal milk ice cream flavor with the addition of marshmallow cream to make extra creamy (and who doesn’t love marshmallow), lemon and orange juice and zest to really help that fruity pebbles flavor shine.

Top Reasons You’ll Love This Ice Cream

• It’s no churn, so no ice cream maker required
• fast and easy—only 20 minutes of actual hands on time required
• Maximum fruity pebbles flavor
• Customizable—Easy to swap other cereals
• Ultra-creamy and delicious

Ingredient Notes

• Fruity Pebbles. Fruity pebbles cereal is infused into the cream. We used Post’s Fruity Pebbles, but feel free to use an off brand too.
• Cream. Heavy whipping cream is whipped to give this no-churn ice cream a light texture.
• Sweetened Condensed Milk. Sweetened condensed milk sweetens this ice cream and keeps the ice cream soft. The high sugar content lowers the freezing point of water and prevents the formation of ice crystals for the best textured ice cream.
• Orange Juice and Zest. Orange is one of the main flavors in fruity pebbles. Orange zest and juice help boost the fruity pebbles flavor.
• Lemon Juice and Zest. Lemon is another core flavor in fruity pebbles. The tartness also helps cut through the sweetness of this ice cream.
• Vanilla. Vanilla extract adds a rich flavor the ice cream base.
• Salt. Salt enhances the flavors and helps the balance out the sweetness.
• Marshmallow Cream. Marshmallow cream makes this ice cream super rich, creamy, and makes it ultra-decadent with marshmallow flavor.

How to Make this Recipe

1. Infuse the cereal. Pour your cream and fruity pebbles into the blender and blend on high for about 30 seconds (picture 1a). Then pour it into a large bowl, cover it, and place in the fridge for one hour to let the cereal infuse (picture 1b).

2. Whip the cream. Whip the cereal infused cream until light and fluffy.
3. Whisk the liquid ingredients. In a separate bowl, whisk together the sweetened condensed milk, vanilla, salt, citrus juices, and zests. Then add in the marshmallow cream. Whisk it until it’s mostly incorporated with the other ingredients, it will still have a few chunks, like cottage cheese.

4. Fold together. Fold the cereal infused whipped cream together with the condensed milk mixture until completely homogenous.
5. Freeze. Pour the mixture into a loaf pan or freezer-safe container. Cover with a lid or cover tightly with plastic wrap and freeze for at least 8 hours.

Frequently Asked Questions (FAQs)

Variations of this Recipe

• Strain the ice cream. When I make this ice cream I skip the straining. I like the little bits of fruity pebbles and the texture it adds to the ice cream. However, if you prefer a smooth cereal milk ice cream, strain the blended cream after it has infused for an hour. Push the cream through a mesh strainer and then whip the cream.
• Omit the marshmallow cream. We are big fans of marshmallow cream at our house and we love the fruity pebbles and marshmallow flavor together. This recipe can be made without the marshmallow cream or you can also reduce the amount of marshmallow cream that goes into the recipe if you prefer.
• Add Strawberry sauce. The Post Fruity Pebbles ice cream you’ll find at the grocery store has strawberry sauce in it! Feel free to swirl in some store bought or homemade strawberry sauce into the ice cream before freezing. Or top drizzle some on top of your ice cream scoop after it’s frozen.
• Use a different fruity cereal. I used Post’s Fruity Pebbles cereal in this recipe, however there is no reason you can use an off brand like fruity crisp or even another fruity cereal like Fruit Loops or Trix cereal.
• Swap Cereals. You can also swap the cereal in this recipe completely! Try something like Cinnamon Toast Crunch, Captain Crunch, or Cocoa Pebbles! If you use a non-fruity flavored cereal be sure to omit the citrus zest and juice.

Storing this Recipe

This recipe needs to be stored in an airtight container in the freezer. I poured mine into a 9x5” loaf pan and covered it with two layers of plastic wrap. Any air that get in can cause freezer burn on the ice cream. This ice cream is best eaten within 3 weeks.

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