Fruity Pebble Crunch Ice Cream Cake recipe is easy to make with only four ingredients. The bright, cheerful crunchies make this cool treat, the perfect summer dessert!
Yesterday after church, my sister hosted the first cookout of the season! After all of the rain we’ve had recently, everyone is so excited to be able to go outside. While I didn’t make it for lunch, I did arrive in time for dessert and I brought a Fruity Pebble Crunch Ice Cream Cake.
I decided to try making this ice cream cake after seeing this Biscoff Crunch Ice Cream Cake from A Family Feast. I love that it only required three-ingredients and it is perfect for summer!
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To make the Fruity Pebble Crunch Ice Cream Cake, start by placing half a gallon of vanilla ice cream in the fridge to soften. Then, put four cups of fruit flavored crispy rice cereal into a large bowl.
Melt white chocolate chips and shortening in the microwave. Pour the melted chocolate over the cereal and stir until evenly coated.
Pour the coated cereal onto a piece of parchment paper. Allow the white chocolate coating to harden and then break the cereal into bite-sized pieces.
In a large bowl, quickly mix half a gallon of softened vanilla ice cream with 2 cups of the crunchy cereal pieces. Spread into a 9-inch springform pan before the ice cream melts.
Top with the remaining crunchy cereal and press it into the ice cream.
Cover the springform 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.
Leave the bottom of the springform pan in place and put the entire ice cream cake on a cake platter for serving.
Dip a knife in very hot water, quickly dry it off and use the hot knife to cut the ice cream cake. Re-dip and dry the knife for each cut you make. Fruity Pebble Crunch Ice Cream Cake is an easy to make summer dessert and the kids will love it!
- 4 cups Fruity Pebbles
- 1 1/2 cups white chocolate chips
- 1 1/2 tablespoons shortening
- 1/2 gallon vanilla ice cream
- 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. Melt white chocolate chips and shortening in the microwave. Pour the melted chocolate over the cereal and stir until evenly coated.
- Pour the coated cereal onto a piece of parchment paper. Allow the white chocolate coating to harden and then break the cereal into bite sized pieces.
- In a large bowl, quickly mix half a gallon of softened vanilla ice cream with 2 cups of the crunchy cereal pieces. Spread into a 9-inch springform pan before the ice cream melts.
- Top with the remaining crunchy cereal and press it into the ice cream.
- Cover the springform 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.
Recipe adapted from Biscoff Crunch Ice Cream Cake
Here are a few more ice cream desserts for summer:
Ice Cream Filled Chocolate Chip Cookie Bites
Peanut Butter Cup Ice Cream Sandwiches
Cindy says
March 24, 2017 at 1:49 pmI know it says 4 cups of cereal- so 2 with the chocolate and 2 in the ice cream? Thanks!
Tonia says
March 26, 2017 at 3:34 pmHi Cindy,
Coat all of it with chocolate so that it doesn’t get soggy. Then, use 2 cups for mixing in with the ice cream and the remaining two cups as a topping.
Enjoy!
~Tonia
Andria Laktzian says
November 3, 2016 at 2:50 pmThis looks so YUMMMY!!! I’m planning to make this for my birthday tomorrow. Any suggestions for transporting to the beach for dinner time?
Tonia says
November 3, 2016 at 4:48 pmHi Andria,
The earlier in the day (or even tonight) that you can make the cake the better off you will be because it will have more time in the freezer. Pack it in a cooler with lots of ice or ice packs surrounding it so that it stays frozen. Even so, the cake might end up a little soft by the time you eat it a the beach but soft serve ice cream is delicious too! Oh and be sure to put the cake in a container or wrap it well because once it starts to melt, it will leak out of the springform pan. Happy Birthday!!
~Tonia
Meredith says
March 8, 2016 at 10:38 pmCan you use coconut oil for shortening?
Tonia says
March 8, 2016 at 10:54 pmYes, but you will need to use less coconut oil than you would shortening. I would try 3 teaspoons for 1 1/2 cups of chocolate chips. If the chocolate is too thick, you can always add more coconut oil. Best of luck! ~Tonia
sandy says
February 24, 2016 at 10:33 amI’ve made this recipe of yours and going to try it out again but with Cinnamon Toast Crunch — coworker’s bday who LOVES Cinnamon over his vanilla ice cream so thought this would be a cool option 🙂 Cross my fingers it translates as well as Fruity Pebbles 🙂
lynda says
August 15, 2015 at 7:47 pmJust made this for my son’s 16th! He doesn’t like cake but loves his Fruity Pebbles!
Tonia says
August 16, 2015 at 8:54 pmWonderful! Happy 16th to your son!
Brittany says
July 25, 2015 at 9:16 amIs it necessary to do the white chocolate and shortening thing? Is there something else that could be done as an alternative. Chocolate isn’t my preference.
Tonia says
July 25, 2015 at 4:57 pmThe chocolate coats the cereal to keep it from getting soggy. It’s up to you though if you want to leave it off! ~Tonia
Jenna says
June 13, 2015 at 11:24 amUmmm…..swoon! This looks amazing and I can’t wait to try this out when the family gathers next weekend….if I can keep out of it. Yummy! Sharing on FB today!
Sarah says
June 9, 2015 at 4:05 pmSo this is a total of six cups of cereal? I also noticed you put tinfoil around the bottom of your pan. Would you suggest doing that or were you just being cautious? Thanks!
Tonia says
June 9, 2015 at 7:01 pmHi Sarah,
It is 4 cups of cereal. Yes, I put the tinfoil around the bottom because I was worried the ice cream would leak out but it didn’t. Good luck!
~Tonia
Rachelle says
January 6, 2015 at 9:00 amWhat if you don’t have a springform pan? Can you use a regular pan?
Tonia says
January 6, 2015 at 9:05 amYes! You can use a regular pan. Enjoy!
Ashley says
December 21, 2014 at 11:21 pmSeriously where has this been my whole life?? I’m not an ice-cream person but I already have plans for this and it’s December!! Great recipe can’t wait to try it.
Libby says
July 8, 2014 at 10:09 pmCan we just use the white chocolate and not use the shortening? Or is there a substitution for it?
Tonia says
July 8, 2014 at 11:11 pmYes, you can melt the white chocolate without the shortening. It helps to thin the white chocolate, but it should work without it too. Happy Baking! ~Tonia
Clovis says
May 23, 2014 at 8:03 pmCan I use butter as a cup for cup substitution for the shortening?
Thanks
Tonia says
May 24, 2014 at 10:10 amThanks Clovis! Butter contains more water than shortening and can cause the melted chocolate chips to seize. The shortening helps thin the melted chocolate chips.
capturing joy with kristen duke says
May 22, 2014 at 10:27 pmWhat a fun and tasty idea, I grew up loving Fruity Pebbles! Pinning!
Brittany Fry says
May 13, 2014 at 11:08 amThis sounds delicious and looks so pretty! Where did you get your blue cake stand? I love it!!!!
Tonia says
May 13, 2014 at 1:29 pmThanks Brittany! The cake stand is from Pier 1.
Jen @ Yummy Healthy Easy says
May 10, 2014 at 10:33 amThis cake is so gorgeous! What a great idea to add the ice cream to this! My mom has a recipe where you melt ice cream and add Oreos to it and then re-harden it… This is even better because of the cereal! I love it!
Cathy@LemonTreeDwelling says
May 9, 2014 at 2:23 pmWhat a FUN dessert idea…..nice and simple and perfect for summer get togethers! Hooray for the first cookout of the season!
Kate @ Diethood says
May 7, 2014 at 10:44 amLOOOOOVE THIS!! Forget the kids, I want this all for myself!
Jocelyn (Grandbaby Cakes) says
May 6, 2014 at 10:21 amI am seriously in love with this cake! It is so fun and whimsical!
Julianne @ Beyond Frosting says
May 5, 2014 at 10:34 pmThis cake is so much fun!! I love it!
Crystal says
May 5, 2014 at 6:03 pmThis is genius, Tonia! I can’t wait to make this for my kids, they’re going to love it!
Melissa says
May 5, 2014 at 3:37 pmWhat a great idea! Now my mind is racing with the different flavor combos you could do. Maybe peanut butter ice cream with Cocoa Puffs? YUMMY!