Fruity Pebbles Ice Cream With Protein

this fruity pebble ice cream is no-churn and filled with protein!
Servings: 10
Jump to Recipe
Time: 25 mins

This page may contain affiliate links. Find out more in our privacy policy.

Cream colored Ice Cream showing red jam swirl in tin with red ice cream scoop surrounded by fruity pebbles on a pink backdrop.

This Fruity Pebbles Ice Cream recipe makes a cereal milk ice cream at home with spunky fruity pebbles cereal, a sweet strawberry swirl, and vanilla protein powder! It’s a perfect way to enjoy fruity pebbles in a creamy, cold treat.

Ingredients and Substitutions 

 

Ingredients on a table including fruity pebbles, protein powder, strawberries, condensed milk, lemon juice, sugar, and whipping cream..

All substitution options are a 1:1 substitution unless noted otherwise.

Heavy Whipping Cream: Any whipping cream will work or non-dairy whipping cream! Half and half or other dairy products should NOT be used! This recipe relies on whipped cream for its fluffy texture. This cannot be left out.

Sweetened Condensed Milk: Any sweetened condensed milk will work including non-dairy options (oat or coconut). This ingredient cannot be left out and unsweetened condensed milk will NOT work.

Unsweetened Protein Powder: This can be omitted if wanted. Sweetened protein powder could be used, but this recipe is already very sweet and sweetened protein powder may make a sweetness overload!

Fruity Pebbles: This is the key ingredient. No substitute for this. But! You could add white chocolate chips for extra decadent ice cream or try cocoa pebbles instead of fruity pebbles for a chocolate take on this.

Salt: No substitute for salt.

Frozen Strawberries: Fresh strawberries can be substituted for frozen. A premade strawberry syrup can also be used instead of making the one in this recipe.

Lemon Juice: Fresh lemon juice from a lemon can be used.

White Sugar: Honey can be substituted along with coconut sugar and brown sugar.

 

How to Make This – Step by Step

Ice Cream First!

  1. Add 1 cup cereal (fruity pebbles) and protein powder to a blender and blend until a fine powder has developed
  2. Add heavy whipping cream, condensed milk, and salt to blender and blend on medium-high speed with cereal mixture until fluffy and stiff peaks form, about 1 – 2 minutes
  3. Transfer ice cream base to bread pan
  4. Either cover the pan with a lid, use an airtight container, or gently press plastic wrap to just touch the top of the ice cream mixture. This helps prevent the ice cream from developing a film on the surface while setting up
  5. While the ice cream hardens, make the strawberry syrup. You can make this using an immersion blender or a counter top blender:

Next – Strawberry Syrup – Immersion Blender Method:

  1. Add strawberries, lemon juice, and sugar to a saucepan over medium heat and bring to a boil
  2. Let boil while stirring for 10 minutes.
  3. Then use an immersion blender to puree the strawberries
  4. Continue to boil for 10 more minutes
  5. Transfer to container and seal. Store in the fridge until cooled

Strawberry Syrup – Counter Top Blender Method:

  1. Add filling ingredients to a blender and blend until smooth
  2. Transfer to a sauce pan and bring to a boil
  3. Let boil for 20 minutes, stirring occasionally
  4. Transfer to sealed container and store in the fridge until cooled

Bring it together!

  1. Once the filling is cooled, remove ice cream from freezer and remove the cover or plastic wrap. Use a knife to swirl it into the ice cream
  2. Place the cover or plastic wrap back on the ice cream (plastic wrap should be slightly touching the ice cream still) and return to the freezer until hard. Approximately 4 hours.

 

Quick Facts and Common Questions

What’s the best way to store this?

We recommend using a bread pan topped with plastic wrap or a piece of parchment paper. The plastic wrap should just be touching the top of the ice cream to prevent the ice cream from developing a film from being in the freezer (essentially freezer burn). For the pan, you could also use 8-inch cake pans, any other aluminum pan that has some room to expand, or a plastic freezer-safe container. Glass containers will work too but because frozen things expand and glass is not pliable, the glass should be designed to be freezer safe.

How long does this keep?

1 month in the freezer, covered.

No-Churn Ice Cream versus Traditional Ice Creams

No churn ice cream uses a secret – heavy whipping cream. This creates the fluffy texture of a good custard ice cream. Then we add sweetened condensed milk to get the creaminess that traditional versions have.

Can I put more mix-ins in my ice cream?

Yes!! Some yummy options would be white chocolate chips, cherries, unicorn chips (so fun!), or marshmallows! We also recommend making our fruity pebble cereal treats to make fruity pebble ice cream sandwiches. Simply take a cereal treat, top with a scoop of ice cream, and then finish with another cereal treat!  You could also use Fruity Pebble Ice Protein instead of unsweetened!

How do I swirl this ice cream?

Swirling is tricky, but here are a couple of ways to get a great swirl. First is to pour the ice cream mixture on a shallow baking sheet and gently swirl the strawberry in with a knife or toothpick. Then freeze this. Once frozen, scoop and transfer to bread pan for storage or keep in the baking sheet. The second way is to wait until the ice cream has partially hardened and then swirl it in with a knife or toothpick. This helps prevent the strawberry syrup from bleeding into the white ice cream. The last way to do it is to use a piping bag (like for frosting) to squeeze the filling into the ice cream while moving in a swirl motion. This will evenly distribute the syrup and get a good swirl underneath the top but it may not get a great swirl on top.

 

Fun Fact! 

Fruity Pebbles were introduced to the world in 1971. They were adapted from the cereal, Sugar Rice Krinkles, and the original name was Flint Chips and Rubble Stones. It is the oldest surviving cereal based on a TV show (for good reason!). Originally they only had 3 flavors, orange, lemon, and cherry. And in Canada, they have different shapes altogether. What’s your favorite cereal? (Source)

 

Try these other delicious recipes!

Protein Fruity Pebbles Rice Crispy Treats

Fruity Pebble Pancakes

Chocolate Peanut Butter Swirl Ice Cream

No Churn Vanilla Ice Cream

Note: Joy to the Food gets commissions for purchases made through links in this post.

Fruity Pebble Ice Cream in Glass sundae cup and sitting on a white napkin.

Fruity Pebbles Ice Cream With Protein

Servings: 10
Total Time: 25 minutes
This no-churn Fruity Pebbles Ice Cream recipe makes a colorful cereal milk ice cream with a sweet strawberry syrup swirl!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: creamy, fruity pebbles, ice cream, strawberries, strawberry
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Calories: 352 kcal

Ingredients

Ice Cream Base

  • 1 pint heavy whipping cream
  • 14 oz sweetened condensed milk
  • 1/3 cup protein powder unsweetened
  • 1 cup fruity pebbles
  • 1 tsp salt

Strawberry Syrup Swirl

  • 1 cup strawberries frozen or fresh
  • 1 tbsp lemon juice
  • 1/3 cup white sugar

Instructions

Ice Cream Base

  • Blend fruity pebbles and protein powder until a fine powder has developed
  • Add heavy whipping cream, condensed milk, and salt to blender and blend until fluffy, about 1 - 2 minutes
  • Transfer mixture to bread pan
  • Either cover the pan with a lid or gently press plastic wrap to just touch the top of the ice cream mixture.  This helps prevent the ice cream from developing a film on the surface while setting up
  • While the ice cream hardens, make the strawberry syrup.  You can make this using an immersion blender or a counter top blender:

Strawberry Syrup - Immersion Blender Method

  • Add strawberries, lemon juice, and sugar to a pan and bring to a boil
  • Let boil while stirring for 10 minutes
  • After 10 minutes, use an immersion blender to puree the strawberries
  • Continue to boil for 10 more minutes
  • Transfer to container and seal.  Store in the fridge until cooled

Strawberry Syrup - Blender Method

  • Add filling ingredients to a blender and blend until smooth
  • Transfer to a sauce pan and bring to a boil
  • Let boil for 20 minutes, stirring occasionally
  • Transfer to sealed container and store in the fridge until cooled

Bring it all together!

  • Once the strawberry syrup is cooled, remove ice cream from freezer and remove the cover or plastic wrap.  Use a knife or piping bag to swirl syrup into the ice cream
  • Place the cover or plastic wrap back on the ice cream (plastic wrap should be slightly touching the ice cream still) and return to the freezer until hard.  Approximately 4 hours.

Video

Notes

*Nutritional Information is an estimate, for informational purposes only*

Nutrition

Calories: 352kcal | Carbohydrates: 35g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 332mg | Potassium: 220mg | Fiber: 1g | Sugar: 31g | Vitamin A: 913IU | Vitamin C: 11mg | Calcium: 159mg | Iron: 1mg
Did you try this? We'd love to hear how it went. Please leave a review below! Or, follow and tag us on Instagram!Mention @_Joytothefood_ or tag #joytothefood!

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Photo of mika and dan smiling

Welcome to Joy to the Food! We’re so glad you’re here. We’re Mika and Dan, and the two Nalas (our spunky pups). We’re all about easy and affordable recipes that bring joy to the kitchen and make life stress free!

FOLLOW US

MOST POPULAR

LOOKING FOR SOMETHING ELSE?