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Fruity Pebbles Protein Ice Cream

Fruity Pebbles protein ice cream with a creamy cereal-milk base and bright Fruity Pebbles mix-ins. Made by blending protein powder with strained cereal milk for a smooth, scoopable frozen dessert.
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Prep Time 10 minutes
freezing 4 hours 24 minutes
Total Time 4 hours 34 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ice cream base
  • 1 cup unsweetened almond milk or whole milk Use either dairy or dairy-free; whole milk is richer.
  • 0.5 cup vanilla protein powder Choose a vanilla whey or plant protein.
  • 0.5 cup Fruity Pebbles cereal Soak portion to make cereal milk (strain out after soaking).
  • 2 tbsp cream cheese, softened Soften until spreadable for easier blending.
  • 1 tbsp sugar Adjust sweetness to taste if your protein is already sweet.
  • 0.5 tsp vanilla extract Adds classic ice-cream flavor.
  • 0.25 tsp salt Balances sweetness and boosts flavor.
Mix-in
  • 0.25 cup Fruity Pebbles Fold in fresh right before serving for best color and crunch.

Equipment

  • 1 Ninja Creami

Method
 

Make cereal milk
  1. Soak 1/2 cup Fruity Pebbles in milk for 5 minutes to create cereal milk, then strain out the cereal.
  2. Let the strained cereal milk sit until slightly cool, about 2 minutes, so it blends smoothly.
Blend the protein base
  1. Blend the cereal milk with vanilla protein powder, cream cheese, sugar, vanilla extract, and salt until completely smooth and no cream-cheese streaks remain.
Freeze
  1. Pour the mixture into a Ninja Creami pint or freezer container, cover, and freeze for 24 hours.
Process or scoop
  1. Process in the Ninja Creami on Lite Ice Cream, then scrape the pint walls so the texture is evenly creamy.
  2. If using a freezer container instead, let it sit at room temperature for 5 minutes, then scoop into bowls.
Finish and serve
  1. Mix in fresh Fruity Pebbles just before serving so the pastel swirls stay vibrant and the cereal stays crisp.

Notes

For the creamiest texture, blend the base for a full 45–60 seconds and scrape the blender sides once. Store in the freezer covered for up to 2 weeks; for best results, add the 1/4 cup Fruity Pebbles only when serving. Freezing yes; refreezing after topping is okay but will soften the mix-in. For a dairy-free swap, use unsweetened almond milk and choose a plant-based cream cheese.