Did you have a favorite cereal as a kid? The sons were subjected to the most heinous form of cruel and unusual punishment throughout their elementary school years, and only offered relatively sugar free cereal options, like cherrios, Rice Krispies, or raisin bran.
They were horrified when I put the kibosh on them sprinkling spoonfuls of sugar over said plain fair (a trick Nanni had taught them).
Still, I’m not totally against sugar, or even yummy sugary breakfast cereals. I’m just against them on most school mornings when they’re already wound tight enough with excitement. That and a sugar crash later will have them struggling through the end of the school day.
B U T…
on weekends, we’ve been known to get a little wild.
Like break out the fruity pebbles, and add some chocolate to make crunchy fruity pebble clusters, and adding those to some ice cream. You know, just for good measure and all.
Breakfast is already acceptable for lunch and dinner, so why not bring a lil bit to the dessert table while we’re at it?!
This cake is bright, it’s fun. It literally screams ‘summer vacation’. Kids of all ages will fall for it.
Fruity Pebble Crunch Ice Cream Cake
4 cups Fruity Pebbles
1½ cups white chocolate chips
1½ tablespoons shortening
½ gallon vanilla ice cream
- To make the Fruity Pebble Crunch Ice Cream Cake, start by placing half a gallon of vanilla ice cream in the fridge to soften. We want it soft, so it’s stirrable but NOT melted.
2. Put the cereal into a large bowl. Melt the white chocolate chips and shortening in the microwave, or you can use a double boiler for the same results. Pour the melted chocolate over the cereal and stir together until the cereal’s evenly coated.
3. Pour the coated cereal out onto a piece of parchment paper, gently spreading it out so its not a giant pile, but not necessarily an even layer either. Let the coated cereal sit, about 20-30 minutes, to allow the chocolate to harden and then break the cereal up into bite-sized chunks.
4. In the same large bowl, add the half a gallon of softened vanilla ice cream and quickly fold in the 2 cups of the crunchy cereal pieces. Again, quickly spread the ice cream mixture out into a 9-inch springform pan to avoid melting. If it melts it’s like pouring a liquid into the pan, which a springform pan cannot hold, and it will all run right out.
Top with the remaining crunchy cereal bits and gently press it down a bit into the ice cream.
5. 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 to release the cake and then remove slowly release the spring and loft the outer pan away.
6. Dip a butter knife in very hot water, quickly dry it off and use the hot knife to cut slices of the ice cream cake. Re-dip and dry the knife for each cut you make. The cake will begin to melt so work quickly and immediately return any uneaten portion to the freezer.
recipe adapted from The Gunny Sack