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Fruity Pebbles Protein Ice Cream

Fruity Pebbles protein ice cream made with a quick cereal-milk soak, blended until smooth, then churned or scoop-frozen for a thick, creamy texture. Infused with colorful Fruity Pebbles and finished with crunchy cereal mix-ins right before serving.
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Prep Time 10 minutes
freezing 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Base and cereal milk
  • 1 cup unsweetened almond milk Use whole milk instead if preferred.
  • 0.5 cup vanilla protein powder
  • 0.5 cup Fruity Pebbles cereal Soak amount for the cereal milk.
  • 2 tbsp cream cheese Softened for easier blending.
  • 1 tbsp sugar
  • 0.5 tsp vanilla extract
  • 0.25 tsp salt
Crunchy mix-in
  • 0.25 cup Fruity Pebbles Mix in fresh just before serving.

Equipment

  • 1 Ninja Creami

Method
 

Make cereal milk
  1. Soak 1/2 cup Fruity Pebbles in 1 cup milk for 5 minutes to create cereal milk, then strain the cereal out.
  2. Blend the strained cereal milk with vanilla protein powder, cream cheese, sugar, vanilla extract, and salt until completely smooth, with no visible lumps.
Freeze
  1. Pour into a Ninja Creami pint or a freezer container and freeze for 24 hours, until firm.
Churn or scoop and finish
  1. Process in the Ninja Creami on Lite Ice Cream for a thick, scoopable texture, using the machine’s churn setting.
  2. If scooping instead, let the frozen container sit for 5 minutes, then scoop and serve.
  3. Mix in 1/4 cup fresh Fruity Pebbles just before serving for the best crunch and color.

Notes

Pro tip: Softened cream cheese blends more smoothly—warm it briefly at room temperature before mixing. Storage: keep covered in the freezer for up to 2 days for best texture; it can lose some chew/crunch over time. Freezer yes: fully freeze-ready, but avoid refreezing after churning if possible. Dietary swap: use your preferred milk (like oat or lactose-free) while keeping the cereal milk soak step the same; the final texture may be slightly softer with some milks.