Fruity Pebbles Ice Cream Recipes

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RAINBOW ICE CREAM SANDWICH RECIPE BY TASTY



Rainbow Ice Cream Sandwich Recipe by Tasty image

Here's what you need: heavy whipping cream, sweetened condensed milk, Post® Fruity Pebbles™ cereal, vanilla extract, Post® Fruity Pebbles™ cereal, mini marshmallows, butter

Provided by Milloni Merchant

Categories     Desserts

Yield 8 servings

Number Of Ingredients 7

2 cups heavy whipping cream
1 can sweetened condensed milk
½ cup Post® Fruity Pebbles™ cereal
2 teaspoons vanilla extract
5 cups Post® Fruity Pebbles™ cereal
10 oz mini marshmallows
3 tablespoons butter

Steps:

  • Prepare ice cream: Add the heavy cream and vanilla to a large mixing bowl. Whip with a hand mixer until stiff peaks form. Fold in the condensed milk and whip again until stiff. Fold in ½ cup (20 G) of Fruity Pebbles.
  • Spread the ice cream across a baking sheet lined with plastic wrap to about a 1-inch (2 ½ cm) thickness. Freeze until frozen solid, at least 4 hours.
  • Prepare the cereal rounds: Melt the butter in a large pot over medium heat. Add marshmallows and stir until melted and fully incorporated. Add 5 cups (200 G) cereal and mix until combined.
  • Pour cereal mixture on a greased and lined baking sheet, then press the mixture down to make it more solid. Let cool at least 10 minutes.
  • With a greased cookie cutter, cut out 16 rounds.
  • When the ice cream is completely frozen, use the same cookie cutter to cut out 8 rounds of ice cream to fit the cereal rounds.
  • Sandwich an ice cream round between two cereal rounds.
  • Enjoy!

Nutrition Facts : Calories 653 calories, Carbohydrate 84 grams, Fat 35 grams, Fiber 0 grams, Protein 7 grams, Sugar 60 grams

FRUITY PEBBLES ICE CREAM



Fruity Pebbles Ice Cream image

This Fruity Pebbles Ice Cream is a no churn fruity ice cream that is loaded with fruity pebbles flavor, rainbow sprinkles and strawberry sauce! As always, it's gluten free, nut free and eggless!

Provided by Lee

Categories     Dessert

Time 6h30m

Number Of Ingredients 8

2 cups heavy cream
1 cup fruity pebbles
14 oz sweetened condensed milk
3 tablespoons non pulp orange juice
2 teaspoons pure vanilla extract
Pinch of kosher salt
2-3 tablespoons strawberry sauce
1/2 cup rainbow sprinkles plus 1 tablespoon sprinkles kept separate

Steps:

  • Pour the heavy cream and fruity pebbles in a bowl. Stir and refrigerate for 20 minutes, stirring after 10 minutes and after 20 minutes.
  • Pour the mixture through a mesh colander and only use the heavy cream. Discard the cereal.
  • While the heavy cream is in the fridge, in a large bowl whisk together the sweetened condensed milk, orange juice, vanilla and salt until combined.
  • In a separate large bowl, beat or whisk the fruity heavy cream until soft peaks form.
  • Using a spatula, pour the sweetened condensed milk mixture into the heavy whipped cream.
  • Whisk the mixture until soft peaks form again. Do not over whisk.
  • Pour 1/2 cup rainbow sprinkles into the ice cream mixture. Use the spatula to fold them in.
  • Pour half the ice cream mixture into a 9 x 5 loaf pan or freezer safe ice cream container that has a rectangular shape.
  • Smooth the ice cream with the back of a spoon.
  • Dollop the strawberry sauce in 6 places: 2 at the top, 2 in the middle and 2 at the bottom.
  • Take a butter knife and gently make swirls with the strawberry sauce.
  • Pour the rest of the ice cream mixture in, smooth the top again and repeat the dolloping of the strawberry sauce.
  • Sprinkle the extra tablespoon of rainbow sprinkles on top of the ice cream.
  • Cover the pan in plastic wrap, then aluminum foil and freeze for at least 6 hours or overnight. You can also use an airtight freezer safe ice cream container.

Nutrition Facts : Calories 442 kcal, Sugar 42 g, Sodium 112 mg, Fat 27 g, SaturatedFat 17 g, TransFat 1 g, Carbohydrate 46 g, Fiber 1 g, Protein 6 g, Cholesterol 84 mg, UnsaturatedFat 8 g, ServingSize 1 serving

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