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Fruity Pebble Crunch Ice Cream Cake Is a Home Run!

This National Ice Cream Pie Day go the unexpected route with this Fruity Pebble Crunch Ice Cream Cake! Fruity Pebbles are a breakfast favorite, but they add such a yummy taste of fruitiness (and of course delicious crunch!) to this ice cream cake recipe.

This is great for a birthday party given how easy and fun it is to execute - the outcome looks amazing, too! With the addition of white chocolate to this cake, this recipe is a home run!

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Ingredients:

  • 4 cups Fruity Pebbles
  • 1½ cups white chocolate chips
  • 1½ tablespoons shortening
  • ½ gallon vanilla ice cream

Directions:

To make the Fruity Pebble Crunch Ice Cream Cake, start by placing half a gallon of vanilla ice cream in the fridge to soften.

Put Fruity Pebbles into a large bowl.

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Melt white chocolate chips and shortening in the microwave. Pour the melted chocolate over the cereal and stir until evenly coated.

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Pour the coated cereal onto a piece of parchment paper.

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Allow the white chocolate coating to harden and then break the cereal into bite sized pieces.

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In a large bowl, quickly mix half a gallon of softened vanilla ice cream with 2 cups of the crunchy cereal pieces.

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Spread into a 9-inch springform pan before the ice cream melts.

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Top with the remaining crunchy cereal and press it into the ice cream.

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Cover the pan and place the ice cream cake in the freezer for 4-6 hours or overnight to harden. When ready to serve, remove from the freezer and slide a knife around the edges of the springform pan and then remove the sides.

Dip a knife in very hot water, quickly dry it off and use the hot knife to cut the ice cream cake cake. Re-dip and dry the knife for each cut you make.

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