This homemade Fruity Pebbles ice cream transforms the nostalgic cereal into a vibrant, flavorful ice cream that highlights the fruity taste of Fruity Pebbles.
This Fruity Pebbles cereal milk ice cream is made by infusing real Fruity Pebbles cereal into milk, creating a colorful, creamy base that both kids and adults will enjoy.
Why you’ll love this recipe
- Nostalgic Fruity Pebbles flavor in a smooth, rich ice cream.
- Flavor infused throughout the base for consistent taste.
- Fun, colorful dessert that appeals to all ages.
Fruity Pebbles® is a registered trademark of Post Consumer Brands. This recipe is not sponsored or endorsed by Post Consumer Brands. Fruity Pebbles are used here as a fun, colorful ingredient in dessert recipes.
Ingredients
Fruity Pebbles Cereal: The original Fruity Pebbles works best. Similar cereals may work, but this recipe was tested specifically with Fruity Pebbles.
Granulated sugar: Regular white sugar gives the best texture; caster sugar is an optional substitute.
Thickened cream: About 34% fat. Heavy cream or heavy whipping cream can be used instead.
Milk: Full-fat milk (around 3.5% fat) is recommended for best results.
Tapioca starch: A natural thickener and stabilizer for the ice cream. Substitute arrowroot or cornflour in the same amount if needed.
Optional – Glucose syrup: Also called confectioner’s glucose. A small amount improves scoopability by lowering the freezer point. Light corn syrup can substitute if glucose is unavailable.
How to make Fruity Pebbles ice cream
See the recipe card at the end of the post for full ingredient amounts and timings.
Add the Fruity Pebbles cereal to a deep jug and pour in the milk. Mix, cover, and chill in the refrigerator for at least four hours or overnight to infuse the milk with cereal flavor.
After infusing, strain the cereal from the milk using a sieve, pressing on the cereal to extract as much flavored milk as possible. Reserve about two tablespoons of the infused milk to mix with the tapioca starch.
Whisk the tapioca starch into the reserved milk to create a smooth slurry.
Combine the thickened cream, granulated sugar and glucose syrup in a small pot. Heat gently, stirring until the sugar and syrup dissolve and the mixture just begins to simmer. Stir in the tapioca slurry, cook for another minute or two while stirring, then remove from heat.
Allow the cooked cream mixture to cool, then combine it with the strained Fruity Pebbles milk. Mix well, cover, and chill in the fridge for at least four hours, preferably overnight, so the flavors meld and the mixture is thoroughly cold.
Prepare your ice cream machine according to the manufacturer’s instructions: chill the freezer bowl, or turn on a self-freezing machine about ten minutes before you churn. Pour the chilled mixture into the machine and churn until it reaches a soft-serve consistency. Transfer the churned ice cream to a chilled container and freeze until firm.
How to serve
Scoop into bowls or cones and enjoy. For extra color and texture, sprinkle fresh Fruity Pebbles over the top just before serving.
How to store
This Fruity Pebbles flavored ice cream keeps best in an airtight container in the freezer for several weeks. Over time it may develop a bit more ice crystal formation but will remain safe to eat.
Tips for success and frequently asked questions
Can I blend the Fruity Pebbles cereal into the ice cream instead of straining it?
Blending the cereal directly can change the texture and may create a gummy mouthfeel. If you try blending, strain afterwards to remove larger particles for a smoother texture.
Can I mix whole Fruity Pebbles into the ice cream?
Adding whole Fruity Pebbles will increase flavor and color, but they can soften and become chewy once frozen. For the best contrast, add a sprinkle of fresh cereal on top at serving time.
More dessert inspiration
Try other cereal-inspired desserts or explore more ice cream recipes for your ice cream maker for additional ideas and variations.
Share photos of your creations by tagging the recipe origin account on social media so others can enjoy your version.
If you make this recipe please leave a rating and comment to help others find it.
📋 Recipe
Fruity Pebbles Ice Cream
Equipment
- Ice cream churner
Ingredients
- 2 cups (40g) Fruity Pebbles Cereal
- 1 & ½ cups (375ml) full cream milk
- 1 & ¾ cups (440ml) thickened cream
- ½ cup (120g) granulated sugar
- 1 & ¼ flat teaspoons (10g) glucose syrup (optional)
- Tapioca starch (to make a slurry with 2 tbsp reserved milk)
Instructions
- Measure the milk and reserve about two tablespoons in a small bowl for the tapioca slurry.
- Add the remaining cold milk to a jug with the Fruity Pebbles. Mix, cover, and refrigerate for at least four hours or overnight to infuse.
- Strain the cereal from the milk, pressing to extract as much flavored milk as possible. Chill the infused milk until needed.
- Mix the reserved milk with the tapioca starch to form a smooth slurry.
- Combine cream, sugar and glucose syrup in a small pot. Heat gently until just starting to bubble and the sugars dissolve.
- Stir in the tapioca slurry, cook for a minute while stirring, then remove from heat and cool.
- Add the cooled cream mixture to the Fruity Pebbles infused milk and mix well. Chill in the fridge for at least four hours, ideally overnight.
- Chill your ice cream container or freezer bowl. Pour the cold mixture into your ice cream machine and churn until soft-serve consistency.
- Transfer the churned ice cream to a chilled container and freeze until firm. Scoop and enjoy.
Notes
Ingredients: Fruity Pebbles provides the signature fruity color and flavor. Similar cereals may be used but results may vary.
Glucose syrup helps keep the ice cream scoopable straight from the freezer. If unavailable, use the same amount of light corn syrup.
Nutrition
Calories: 354 kcal | Carbohydrates: 26 g | Protein: 4 g | Fat: 27 g | Saturated Fat: 17 g | Sugar: 25 g
Nutritional Disclaimer
Nutritional information is an estimate. Values will vary with different brands and ingredient choices. For precise data, calculate using the specific products you use.
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