Fruity Pebble Crunch Ice Cream Cake

1. 1

   To make the Fruity Pebble Crunch Ice Cream Cake, start by placing half a gallon of vanilla ice cream in the fridge to soften.

2. 2

   Put Fruity Pebbles into a large bowl.

3. 3

   Melt white chocolate chips and shortening in the microwave. Pour the melted chocolate over the cereal and stir until evenly coated.

4. 4

   Pour the coated cereal onto a piece of parchment paper.

5. 5

   Allow the white chocolate coating to harden and then break the cereal into bite sized pieces.

6. 6

   In a large bowl, quickly mix half a gallon of softened vanilla ice cream with 2 cups of the crunchy cereal pieces.

7. 7

   Spread into a 9-inch springform pan before the ice cream melts.

8. 8

   Top with the remaining crunchy cereal and press it into the ice cream.

9. 9

   Cover the 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.

10. 10

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.