My Cereal Milk Ice Cream is made with just 2 ingredients, no ice cream maker needed— creamy, nostalgic, and easy for anyone to try at home.
- 1 ⅓ cups (2 oz/ 57 g) Fruity Pebbles* , divided
- 2 cups (16 oz/480 ml) heavy whipping cream , cold
- 1 can (14 oz / 400 g) condensed milk , cold
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In a large bowl, pour the cream and stir in 1 cup ( 1 ½ oz/43 g) of the cereal. Let it sit and soak for 20 minutes, this will infuse the cream with the flavors of the cereal. Don't let it sit for longer as the cereal will absorb the cream.
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Pass the cream through a sieve. Feel free to push out any excess cream from the cereal too. It’s all flavor!
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Using a stand mixer fitted with a whisk attachment whip the cold cream on medium high speed until soft peaks form (You can also do this with a hand mixer).Turn off the mixer and add the condensed milk, then whisk on high speed until the mixture is thick and stiff peaks form.
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Stir in the remaining ⅓ cup (½ oz/14g) of cereal for even more flavor and texture.
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Transfer your ice cream mixture to an air-tight sealable container and freeze for a minimum of 6 hours or overnight before serving.
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Keep stored in the freezer for up to 6 weeks.
- Chill Everything: Cold ingredients whip better. Keep your cream and condensed milk in the refrigerator overnight before starting.
- Use High-Fat Cream: Cream should have at least 36% fat content for the best volume and structure—anything lower may not whip well.
- Don’t Over-Soak Cereal: 20 minutes is the sweet spot. Too long and the cereal will absorb too much cream, diluting your base.
- Strain Thoroughly: Press gently on the soaked cereal through a fine mesh strainer to extract as much liquid as possible—don’t let it go to waste!
- Layer Taste and Texture: Stirring in extra cereal after whipping gives that iconic crunch and bright cereal flavor in every bite.
- Boost Favor with Vanilla: Add 1 teaspoon of pure vanilla extract to the cream before whipping for a warm, rounded flavor that enhances the cereal milk notes.
- Freeze Flat: Freeze the ice cream in a shallow container for faster, more even freezing.
- Scoop Smart: Let your ice cream sit at room temperature for a few minutes before scooping for the smoothest serve.