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Home » Dessert » Ice Cream » Fruity Pebble Crunch Ice Cream Cake

Fruity Pebble Crunch Ice Cream Cake

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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!

Fruity Pebble Crunch Ice Cream Cake

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!

melted white chocolate poured on fruity pebbles

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.

Fruity Pebble Bark

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.

Ice Cream spread in pan

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.

Fruity Pebble Cereal Layer

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

Fruity Pebble Ice Cream Cake on Platter

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.

Rice Krispie Ice Cream Cake

Leave the bottom of the springform pan in place and put the entire ice cream cake on a cake platter for serving.

Ice Cream Cake Slice On Plate

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!

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slice of ice cream cake

Fruity Pebble Crunch Ice Cream Cake

Yield: 12 servings
Prep Time: 6 hours 30 minutes
Total Time: 6 hours 30 minutes

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!

Ingredients

  • 4 cups Fruity Pebbles
  • 1 1/2 cups white chocolate chips
  • 1 1/2 tablespoons shortening
  • 1/2 gallon vanilla ice cream

Instructions

  1. To make the Fruity Pebble Crunch Ice Cream Cake, start by placing half a gallon of vanilla ice cream in the fridge to soften.
  2. 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.
  3. 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.
  4. 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.
  5. Top with the remaining crunchy cereal and press it into the ice cream.
  6. 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.
  7. 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.
Nutrition Information:
Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 358Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 44mgSodium: 153mgCarbohydrates: 44gFiber: 1gSugar: 35gProtein: 5g

Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.

© Tonia
Cuisine: American / Category: Ice Cream

Recipe adapted from Biscoff Crunch Ice Cream Cake

Here are a few more ice cream desserts for summer:

Spicy Chocolate Ice Cream

Spicy Chocolate Ice Cream

Ice Cream Filled Chocolate Chip Cookie Bites

Ice Cream Filled Chocolate Chip Cookie Bites

Peanut Butter Cup Ice Cream Sandwiches

Peanut Butter Cup Ice Cream Sandwiches

Rice Krispie Cookie Dough Ice Cream Sandwich

Rice Krispie Cookie Dough Ice Cream Sandwich

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Comments

  1. Cindy says

    March 24, 2017 at 1:49 pm

    I know it says 4 cups of cereal- so 2 with the chocolate and 2 in the ice cream? Thanks!

    Reply
    • Tonia says

      March 26, 2017 at 3:34 pm

      Hi 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

      Reply
  2. Andria Laktzian says

    November 3, 2016 at 2:50 pm

    This looks so YUMMMY!!! I’m planning to make this for my birthday tomorrow. Any suggestions for transporting to the beach for dinner time?

    Reply
    • Tonia says

      November 3, 2016 at 4:48 pm

      Hi 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

      Reply
  3. Meredith says

    March 8, 2016 at 10:38 pm

    Can you use coconut oil for shortening?

    Reply
    • Tonia says

      March 8, 2016 at 10:54 pm

      Yes, 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

      Reply
  4. sandy says

    February 24, 2016 at 10:33 am

    I’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 🙂

    Reply
  5. lynda says

    August 15, 2015 at 7:47 pm

    Just made this for my son’s 16th! He doesn’t like cake but loves his Fruity Pebbles!

    Reply
    • Tonia says

      August 16, 2015 at 8:54 pm

      Wonderful! Happy 16th to your son!

      Reply
  6. Brittany says

    July 25, 2015 at 9:16 am

    Is 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.

    Reply
    • Tonia says

      July 25, 2015 at 4:57 pm

      The chocolate coats the cereal to keep it from getting soggy. It’s up to you though if you want to leave it off! ~Tonia

      Reply
  7. Jenna says

    June 13, 2015 at 11:24 am

    Ummm…..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!

    Reply
  8. Sarah says

    June 9, 2015 at 4:05 pm

    So 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!

    Reply
    • Tonia says

      June 9, 2015 at 7:01 pm

      Hi 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

      Reply
  9. Rachelle says

    January 6, 2015 at 9:00 am

    What if you don’t have a springform pan? Can you use a regular pan?

    Reply
    • Tonia says

      January 6, 2015 at 9:05 am

      Yes! You can use a regular pan. Enjoy!

      Reply
  10. Ashley says

    December 21, 2014 at 11:21 pm

    Seriously 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.

    Reply
  11. Libby says

    July 8, 2014 at 10:09 pm

    Can we just use the white chocolate and not use the shortening? Or is there a substitution for it?

    Reply
    • Tonia says

      July 8, 2014 at 11:11 pm

      Yes, 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

      Reply
  12. Clovis says

    May 23, 2014 at 8:03 pm

    Can I use butter as a cup for cup substitution for the shortening?
    Thanks

    Reply
    • Tonia says

      May 24, 2014 at 10:10 am

      Thanks Clovis! Butter contains more water than shortening and can cause the melted chocolate chips to seize. The shortening helps thin the melted chocolate chips.

      Reply
  13. capturing joy with kristen duke says

    May 22, 2014 at 10:27 pm

    What a fun and tasty idea, I grew up loving Fruity Pebbles! Pinning!

    Reply
  14. Brittany Fry says

    May 13, 2014 at 11:08 am

    This sounds delicious and looks so pretty! Where did you get your blue cake stand? I love it!!!!

    Reply
    • Tonia says

      May 13, 2014 at 1:29 pm

      Thanks Brittany! The cake stand is from Pier 1.

      Reply
  15. Jen @ Yummy Healthy Easy says

    May 10, 2014 at 10:33 am

    This 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!

    Reply
  16. [email protected] says

    May 9, 2014 at 2:23 pm

    What a FUN dessert idea…..nice and simple and perfect for summer get togethers! Hooray for the first cookout of the season!

    Reply
  17. Kate @ Diethood says

    May 7, 2014 at 10:44 am

    LOOOOOVE THIS!! Forget the kids, I want this all for myself!

    Reply
  18. Jocelyn (Grandbaby Cakes) says

    May 6, 2014 at 10:21 am

    I am seriously in love with this cake! It is so fun and whimsical!

    Reply
  19. Julianne @ Beyond Frosting says

    May 5, 2014 at 10:34 pm

    This cake is so much fun!! I love it!

    Reply
  20. Crystal says

    May 5, 2014 at 6:03 pm

    This is genius, Tonia! I can’t wait to make this for my kids, they’re going to love it!

    Reply
  21. Melissa says

    May 5, 2014 at 3:37 pm

    What 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!

    Reply

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Tonia LarsonHi, I'm Tonia, a lover of food and photography! Fill a gunny sack with ingredients, tie on an apron and let's get cooking!
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