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!

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!

Fruity Pebble Crunch Ice Cream Cake

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!

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Prep Time: 6 30

Total Time: 6 30

Servings: 12

Ingredients

4 cups Fruity Pebbles
1 ½ cups white chocolate chips
1 ½ tablespoons shortening
½ gallon vanilla ice cream

Instructions

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.