Fruity Pebbles Ice Cream Cones

Fruity Pebbles Ice Cream | Becca Bakes (

After transporting you back to back-of-the-box puzzles and Saturday morning cartoons with our Cereal Supreme Cake, it's probably best to live in that sugar-induced morning moment just a little bit longer. Although this ice cream is made with Fruity Pebbles the taste is eerily similar to my childhood favorite - Fruit Loops. Neither of which taste remotely like fruit. I remember slurping down that pink tinted milk at the bottom of my bowl. Cereal that sugary wasn't my norm and I sure as heck was going to take advantage of every last drop. The inspired leftover milk loses no integrity on "fruit" flavor when frozen and the crunch adds a nice balance of texture as munching on the cereal was half the fun in being allowed a box. It only seemed fitting to pair it with a cake cone , throw some confetti, and celebrate a simpler time for breakfast choices. 

Fruit Pebbles Ice Cream | Becca Bakes (
Fruit Pebbles Ice Cream | Becca Bakes (
Fruity Pebbles Ice Cream | Becca Bakes (

Fruity Pebbles Ice Cream Cones

Fruity Pebbles Milk Base

  • 2 cups fruity pebbles
  • 3-3/4 cups cold whole milk
  • 2 tablespoons light brown sugar, tightly packed
  • 1/4 teaspoon kosher Salt
  1. After measuring, crush the Fruit Pebbles with your hands and place in a large pitcher
  2. Pour the milk over the Fruity Pebbles and let steep for 20 minutes at room temperature
  3. Strain the mixture through a fine-mesh sieve, and collect all the milk in a medium bowl
  4. Whisk the brown sugar and salt into the milk until fully dissolved 

Fruity Pebbles Crunch

  • 2-1/2 cups Fruity Pebbles
  • 1/4 cup milk powder
  • 1 tablespoon sugar
  • 1/4 teaspoon kosher salt
  • 6 tablespoons butter, melted
  1. Heat the oven to 275 degrees F
  2. Pour the Fruity Pebbles in a medium sized bowl and crush them with your hands to 1/2 of their original size. Add the milk powder, sugar, and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will allow the cereal to form small clusters
  3. Spread the clusters on a parchment lined (or Silpat lined) baking sheet and bake for 20 minutes.
  4. Cool the Fruity Pebbles Crunch completely before using in Fruit Pebbles Ice Cream
  5. You will only use about 1/3 of this recipe for the ice cream. Remainder will keep for 1 week in refrigerator or 1 month in freezer.

Fruity Pebbles Ice Cream

  • 1/2 teaspoon powdered gelatin
  • 1 recipe Fruity Pebbles Milk Base
  • 2/3 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/4 cup milk powder
  • 2 tablespoons glucose (or 1 tbsp corn syrup) 
  • 1 recipe Fruity Pebbles Crunch
  • Cake or sugar cones (optional)
  1. Bloom the gelatin
  2. Warm a little bit of the Fruity Pebbles Milk Base and whisk into the gelatin to dissolve. Whisk in the remaining Fruity Pebbles Milk Base, the sugar, salt, milk powder, and glucose until everything is fully dissolved and incorporated. A hand blender is a great tool for this step.
  3. Chill ice cream base in refrigerator for 30 minutes
  4. Pour the milk mixture through a fine-mesh sieve into your ice cream machine and freeze according to manufacturer's instructions.
  5. When transferring churned ice cream to container, layer the ice cream with the Fruity Pebbles Crunch, alternating as you go for a colorful and crunchy swirl throughout the scoop.

Photos by Zac Wolf Photography
Recipe Adapted from Momofuku Milk Bar Cookbook