This churned Fruity Pebbles™ ice cream is pure nostalgia in a bowl, creamy vanilla ice cream infused with real cereal milk flavor and swirled with crunchy, colorful bits. It’s playful, sweet, and bursting with fruity fun in every scoop.
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This ice cream is everything you love about Saturday morning in a scoop: bright, fruity, and bursting with crunchy cereal milk flavor. It’s fun and way more exciting than a plain vanilla churn. If you’re into cereal-inspired recipes, don’t miss my Cinnamon Toast Crunch French Toast, Captain Crunch French Toast, or creamy Cinnamon Toast Crunch Ice Cream.
Why you’ll love this recipe
- Cereal milk flavor: Steeping the Fruity Pebbles™ in real cream infuses the base with bold fruity flavor, not just sweetness.
- Creamy + crunchy contrast: A silky churned base meets crispy cereal clusters for that perfect texture combo in every bite.
- Kid-approved, adult-adored: Bright, playful, and, it’s as much a hit at summer birthdays as it is after bedtime.
Recipe Ingredients
Ingredient Notes:
- Milk Powder – Milk powder helps improve the ice cream’s creaminess and texture, acting as a stabilizer. I came across this informational post, about ice cream stablizers from Serious Eats . The author Max explains using milk powder brings in some protein, which not only adds creaminess but also gives the ice cream that delightful chewiness.
- Unsalted Butter – Used in the baked cereal crunch. It binds the clusters and adds a rich, toasty flavor that makes this feel like a real dessert, not just cereal in cream.
- Pink Food Coloring (Optional) – It adds a vibrant pink hue that mirrors the cereal’s rainbow vibe. If not, the ice cream will be a grayish color, not appealing.
- Heavy Cream + Whole Milk – The classic churned base combo. Rich, smooth, and essential for that scoop-shop texture. Be sure to chill the base well before churning for the creamiest result.
See recipe card below for a complete list of ingredients and measurements.
Before you start
- Freeze your ice cream maker bowl: If you’re using a freezer-bowl machine, such as the Cuisinart, place it in the freezer at least 24 hours in advance.
- Clear some freezer space: This recipe yields about 1 ½ quarts of ice cream. Although the container is not huge, my freezer is usually packed, and I am always searching for space.
- Airtight Freezer Container – Once churned, your ice cream needs a good home! I love these ice cream storage tubs for keeping the texture fresh and preventing freezer burn.
How to make Fruity Pebbles™ Ice Cream
Step 1: In a medium bowl or large measuring cup, combine 2 cups of chilled heavy cream and 1 cup of chilled whole milk.
Step 2: Crush 2 cups (100 grams) of Fruity Pebbles cereal to a coarse, sandy texture. I just used my hand.
Step 3: Steep for 20 minutes.
Step 4: After steeping, strain the mixture through a fine-mesh sieve into another bowl, collecting the milk while leaving behind the cereal. Use the back of a large spoon to press the milk out of the cereal.
Step 6: Whisk in 1/2 cup of sugar, 1/2 teaspoon of kosher salt, 1 teaspoon of vanilla extract, and 2 tablespoons of non-fat milk powder into the fruity pebble-flavored milk. Refrigerate the ice cream base for at least 4 hours or overnight to allow the flavors to meld and chill thoroughly.
Step 7: In a medium bowl, combine Fruity Pebbles™ cereal, milk powder, and melted butter. Toss the mixture to coat the cereal evenly with the butter.
Step 8: Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes, or until they appear toasted and smell buttery. Set aside.
Step 9: Pour the chilled Fruity Pebble milk mixture into your ice cream maker and churn according to the manufacturer’s instructions.
Drop in a couple of drops of pink food coloring. I used AmeriColor fuchsia to make it the pink color. The color without it is unappealing.
Step 10: Once the churning is complete, fold in 1/2 cup of the Fruity Pebbles™ crunch you prepared earlier. You will have extra Fruity Pebbles crunch to top your ice cream or enjoy as a snack!
Step 11: Transfer to an airtight container and freeze for 4-5 hours or overnight.
Expert Tips
- Chill your base before churning. After steeping and straining the cereal milk, be sure to chill the base in the fridge for at least 4 hours or overnight. I usually do overnight.
- Freeze your bowl in advance. If you’re using a freezer-bowl ice cream maker like the Cuisinart, make sure the bowl is frozen solid for at least 24 hours before churning. If it’s not icy cold, your ice cream won’t set properly.
- Cool the cereal crunch completely. Once you bake the Fruity Pebbles™ crunch mix-in, let it cool completely before folding it into the churned ice cream. Warm mix-ins will melt the base and ruin the texture.
- Add color only if you want to. The pink food coloring is purely optional, but a tiny drop makes it visually pop, especially for birthdays or summer parties. Kids will love the rainbow vibe.
Freezing Instructions
- Store in a loaf pan, tightly wrapped in plastic wrap or foil, for up to 2 weeks. Alternatively, transfer to an airtight, freezer-safe container and keep frozen for up to 2 months.
- Scoop and serve in a waffle cone, sugar cone, or your favorite dish. Top with a swirl of my Homemade Whipped Cream and a handful of the leftover Fruity Pebbles™ crunch for the ultimate cereal-lover sundae!
Common Questions
Yes! While you might spot store-bought versions here and there, nothing beats making it yourself. My homemade Fruity Pebbles™ Ice Cream uses real cereal milk and a baked crunch mix-in to capture that nostalgic breakfast flavor in every scoop.
For the creamiest texture and best flavor, I recommend using a mix of whole milk and heavy cream; this classic combo gives the ice cream body without needing eggs. I also add a little milk powder, which helps absorb moisture and makes the texture smoother and richer.
I bake a portion of the Fruity Pebbles™ with a touch of sugar, milk powder, and butter to create a crunchy mix-in that holds up beautifully once folded into the churned base.
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Thank you!
-Sarah
Recipe
Fruity Pebble Ice Cream
Equipment
Ingredients
For the Ice Cream Base:
- 2 cups (480 ml) heavy cream, chilled
- 1 cup (240 ml) whole milk, chilled
- 2 cups (100 grams) Fruity Pebbles cereal
- 1/2 cup (100 grams) sugar
- 2 tablespoons non-fat powdered milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon (2 grams) Diamond Crystal kosher salt; for table salt, use the same weight or half as much by volume
For the Fruity Pebble Crunch Mix-in:
- 1 1/4 cups (60 grams) Fruity Pebbles cereal
- 2 tablespoons (10 grams) milk powder
- 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 3 tablespoons (43 grams) unsalted butter, melted
Instructions
Ice Cream Base:
- In a medium-sized bowl or large measuring cup, mix together the chilled heavy cream and whole milk.
- Use your hands to crush 2 cups of Fruity Pebbles until they reach a coarse sand-like texture.
- Add the crushed Fruity Pebbles to the milk and cream mixture, stirring well.
- Let the mixture steep for 20 minutes at room temperature to let the flavors meld.
Strain and Season the Milk:
- Place a fine-mesh sieve over a medium-sized bowl.
- Carefully strain the milk mixture, collecting the infused milk in the bowl below.
- Using the back of a spoon, press gently on the Fruity Pebbles to extract as much liquid as possible, but avoid forcing the cereal mush through the sieve.
- To the collected milk, whisk in the sugar, salt, vanilla extract, and non-fat milk powder.
- Refrigerate the mixture for at least 4 hours or overnight to chill thoroughly.
Make the Fruity Pebble Crunch:
- Preheat your oven to 275°F (135°C).
- In a medium-sized bowl, mix together 1 1/4 cups of Fruity Pebbles, milk powder, and salt.
- Add the melted butter to the bowl and toss everything together. The butter will help form small clusters of the cereal mix.
- Spread these clusters on a baking sheet lined with parchment paper or a silicone mat.
- Bake for 20 minutes or until the clusters look toasted and smell buttery.
- Allow the crunch to cool completely before using or storing. Keep in an airtight container at room temperature for up to a week or in the fridge or freezer for up to a month.
- You will have extra to-top ice cream and to snack on!
Churn the Ice Cream:
- Prepare your ice cream maker according to the manufacturer’s instructions.
- Pour the chilled Fruity Pebble milk mixture into the ice cream maker and churn until it reaches the consistency of soft serve.
- While the machine is running, drop in a couple of drops of food coloring.
- Remove the churned ice cream and fold in 1/2 cup Fruity Pebble crunch.
- Transfer the ice cream to an airtight container and freeze for at least 5 hours or overnight. I recommend overnight.
- Top with the extra fruity pebbles crunch, whipped cream or easy homemade salted caramel sauce.
