Lunch: Fruity Pebbles Ice Cream Sandwiches

Recipe by Lauren Miyashiro Cereal milk no-churn ice cream will become your go-to summer dessert.

Ingredients

3 1/4 c. heavy cream, divided
3 c. Fruity Pebbles cereal, divided
1 14 oz. can sweetened condensed milk
1 16 1/2 oz. tube refrigerated sugar cookie dough

Instructions

Make the cereal “milk.” In a medium bowl, combine 2 c. of cereal and 3 c. of heavy cream. Stir until evenly combined.
Let steep for 20 minutes, then strain through a fine mesh strainer.
Make the ice cream. In a stand mixer fitted with the whisk attachment, beat the cereal-infused cream with the additional 1Ž4 c cream until stiff peaks form. Fold in sweetened condensed milk. Transfer to a 9-x-5 ” loaf pan and freeze for at least 5 hours, or overnight.
Bake cookies according to package instructions. Let cool completely.
When ready to assemble sandwiches, take out ice cream from freezer and left soften slightly for 5 minutes. Scoop about 1/4 c. ice cream onto the bottom side of a sugar cookie. Press down on the ice cream with an offset spatula (or butter knife) to evenly cover the cookie. Top ice cream with another sugar cookie, top side facing up. Run a knife around the edges of the cookie sandwich to smooth out the ice cream. Roll the sandwiches in the remaining fruity pebbles. (The cereal should stick to the exposed ice cream.)
Place assembled sandwiches on a platter and freeze until set, about 30 minutes more.

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