[ Fruity Pebbles Ice Cream ]

Ice cream for breakfast because, YOLO. Another recipe from Desserts x D!



Growing up, I was obsessed with overly sweetened, artificially colored/flavored cereal. Turns out, I haven’t changed. So I had to go the breakfast cereal route for the next ice cream experiment! Fruity pebbles is in my top five fave cereals and the milk flavors especially well, so it was a natural choice for ice cream. This was also my first foray into winging it on a recipe, so many reasons to celebrate! And the result was more delicious than I could have hoped. It had a strong flavor of leftover milk in a cereal bowl, the texture was creamy, and the pebbles developed a wonderful chewy texture. Yum! (I recommend doubling this recipe because the cereal absorbs a lot of the milk). And really, you could use any cereal you prefer with this recipe (I’m thinking apple jacks next).

Ingredients: (printable recipe)

  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/4 cup sugar, divided into halves
  • Pinch of salt
  • 2 cups fruity pebbles cereal
  • 2 egg yolks

Heat the milk, cream, half the sugar, and salt on medium heat until it starts to simmer.


Then, add the fruity pebbles to the milk mixture and allow to soak for around 45 minutes. You’ll have a giant bowl of cereal that’s very tempting to eat!



Meanwhile, whisk the egg yolks with the remaining 1/8 cup of sugar.


After the cereal has soaked, put the mixture through a fine mesh strainer to strain out the cereal. Press down to make sure you get as much milk out as possible.


Then, temper the eggs and whisk them into the cream mixture. Cook on medium-low until the mixture thickens enough to coat the back of a wooden spoon (around 5 minutes).


Strain the mixture into a bowl set over an ice bath to cool.


Chill in the fridge overnight and then put through an ice cream maker according to the manufacturer’s directions. In the last five minutes, pour in a fistful of extra fruity pebbles to add some texture to the ice cream.


Per usual, the ice cream will be a little soft, so freeze it for a few hours to firm up the texture. And then enjoy!

Happy Scooping!



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