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Fruity Pebbles Protein Ice Cream

Fruity Pebbles protein ice cream that blends cereal-milk flavor with high-protein creaminess and a playful pink-and-orange color. Made by steeping Fruity Pebbles in milk, blending until smooth, then freezing and re-processing for a spoonable frozen texture.
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Prep Time 10 minutes
freezing 4 minutes
Total Time 4 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 cup unsweetened almond milk or whole milk
  • 0.5 cup vanilla protein powder
  • 0.5 cup Fruity Pebbles cereal For cereal milk infusion (steep and strain).
  • 2 tbsp cream cheese, softened
  • 1 tbsp sugar
  • 0.5 tsp vanilla extract
  • 0.25 tsp salt
Mix-in
  • 0.25 cup Fruity Pebbles For mixing in just before serving.

Equipment

  • 1 Ninja Creami

Method
 

Make cereal milk
  1. Soak 1/2 cup Fruity Pebbles cereal in the milk for 5 minutes to create cereal milk. You want the milk to turn colorful while the cereal softens.
  2. Strain the cereal out of the milk. Leave behind the infused cereal milk and discard the softened cereal.
Blend protein base
  1. Blend the cereal milk with vanilla protein powder, cream cheese, sugar, vanilla extract, and salt until completely smooth. The mixture should look uniform and glossy, with no visible cream cheese lumps.
Freeze
  1. Pour the mixture into a Ninja Creami pint or freezer container. Make sure it’s level so it freezes evenly.
  2. Freeze for 24 hours. The base should be firm and scoopable/frozen throughout.
Process and serve
  1. Process in the Ninja Creami on Lite Ice Cream. Stop when the texture looks fluffy and ice-cream like.
  2. If using a freezer container, let the ice cream sit for 5 minutes, then scoop. The edges should soften slightly so you can serve cleanly.
  3. Mix in fresh Fruity Pebbles just before serving. You should see bright cereal pieces swirled throughout the pastel ice cream.

Notes

Pro tip: soften the cream cheese fully before blending so the base stays completely smooth. Store in the freezer up to 2 days; for best texture, re-process in the Ninja Creami if possible (no thawing beyond 5 minutes). Freezing yes—avoid repeated warm-up/cool-down cycles. For a dairy-free option, use unsweetened almond milk (already included) and choose dairy-free cream cheese if desired.