Layer after layer of Fruity Pebble dessert here! This Fruity Pebble Ice Cream Cake is a vanilla Fruity Pebble Cake with a no-churn Fruity Pebble Ice Cream and whipped cream frosting.
Can you all believe that I am going to be on national TV tonight? Can someone pinch me yet? I hope you all aren’t sick of hearing about my cookbook, because there’s going to be a bit of that going on for the next month and we countdown the final 30 days until the official release! Don’t forget to tune in tonight, June 22nd at 8pm EST/ 5pm PST. I’ll be appearing on QVC LIVE on the segment called “In the Kitchen with David”. I think my airing will be sometime within the first hour of his two hour segment. Yesterday I shared the first photo of my cookbook (and a shameless selfie) on Instagram. Tonight you guys are going to see 12 recipes from the book! I hardly slept last night, I am way too excited and nervous! I probably won’t eat all day. Ah, who am I kidding?
I am hoping that this Fruity Pebble Ice Cream Cake will help keep my mind off of my nerves. This ice cream cake is the final recipe in my Fruity Pebble Trilogy. First came my white chocolate dipped Fruity Pebble Cookies (p.s. thanks to everyone who’s been sharing photos of these with me on Instagram!). Next came the No-Bake Fruity Pebble Cheesecake and finally, this ice cream cake. I actually made them all in the same weekend and had Fruity Pebbles coming out of my ears. It was fantastic.
Growing up, we always made ice cream cakes for birthdays. In fact, my dad still makes himself an ice cream cake every year for his birthday. Finally I got him some 6-inch pans so he didn’t have to make a whole 4-layer 9-inch cake for himself. Not that he minded I’m sure, but it takes a single person a little bit of time to get through that much cake!
For an ice cream cake, you need three separate things. You need the cake (duh), an ice cream filling and a whipped cream topping. My favorite part of ice cream cakes is that you can get SO creative!! There’s so many ice cream flavors available, but these days, I’m making my own ice cream.
This cake first starts with a box of vanilla cake mix, which I messed around with a bit. I decided to use buttermilk for a more rich cake flavor, and I used some vanilla Greek yogurt to add a bit of moisture to the cake. I just love the way the cereal softens in the cake after it’s baked and gives you those subtle fruity bites . I used two 8-inch cake pans instead of 9-inch pans because I wanted the thicker cake. Be sure to “tort” the cake, and by that, I mean cut off the dome on top so that you have a nice flat surface on both sides of the cake. Sometimes I also like to use bake even stripes which help to eliminate the dome quite a bit.
The ice cream is a simple no-churn base, meaning you don’t need an ice cream maker. The filling is made with cream cheese and whipped cream. Plus, you guessed it, Fruity Pebbles. I think I went a little heavy with the cereal in the ice cream, so I reduced it a bit for the final recipe. In the ice cream recipe, I’ve called out for both Cool Whip and homemade whipped cream. You can use both, or one or the other. I give measurements for both in the instructions.
With a layer cake like this, it’s very helpful if you can build it in a pan that is the same size as the cake. This can either be your actual cake pan or a springform pan. It’s helpful to line the pan with saran wrap so you can easily lift it out after the cake is frozen. Building your cake in the pan will allow you to spread the ice cream layer nice and evenly.
I decided not to cut the cake into smaller layers because I love the nice, thick layers of cake. However, this cake can be difficult to cut through because it’s so frozen in the middle. Besides running your knife under hot water (and drying it!) before cutting, you can let it sit out on the counter for about 20 minutes before cutting into it. OR you can change this up to do a 4-layer cake. You can cut each cake layer in half, and then divide the ice cream into thirds. There’s a chance you’re going to need more whipped cream just to cover the added surface area. You can’t loose either way.
Once your cake is frozen, add the whipped cream frosting. Try your best to spread it as evenly as possible, but since it is much less stiff than actual frosting, it’s harder to get a nice smooth edge. It helps if you use a large offset spatula or bench knife to smooth out the edges. To make the decorative boarder, I used a large open star tip, the Ateco 846. It one of my go-to pastry tips! Lastly, while the whipped cream is soft, press some Fruity Pebbles into the sides of the cake. After you add the whipped cream frosting, you will want to return the cake to the freezer again for another couple of hours.
Even though the West Coast is hitting record high temperatures right now, I know this ice cream will cool you down. You just might have to skip baking the cake the first time around and go straight for the ice cream!
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- For the cake:
- 1 box white or vanilla cake mix
- 4 large egg whites
- ¾ cup buttermilk (or milk)
- 1/3 cup vegetable oil
- 1 (3.5 oz) vanilla Greek yogurt
- 2 teaspoons vanilla extract
- 2 cups Fruity Pebbles cereal
- For the ice cream:
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 8 ounces Cool Whip (*see below)
- 1 ½ cups Fruity Pebbles cereal
- For the whipped frosting:
- 1 ¾ cup heavy whipping cream
- 1 cup powdered sugar
- For the cake: Preheat the oven to 350° F. Grease two 8-inch cake pans with Crisco and dust with flour to help easily release the cake after it is baked. I also line the bottom of the pans with parchment paper to ensure they don’t stick.
- In a large mixing bowl, combine the cake mix with the egg whites, buttermilk, vegetable oil, Greek yogurt and vanilla extract. Beat all the ingredients together until well mixed. Turn the batter over from the bottom of the bowl to the top to ensure it’s well mixed. Lastly, fold the Fruity Pebbles cereal into the cake batter.
- Divide the cake batter evenly between the two 8-inch pans. Bake at 350° F for 25 to 30 minutes. Keep a close eye on the cake after 25 minutes, the edges will start to brown, but you want to be sure the center is baked.
- Check the cakes for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Allow the cake to cool in the pans for 20 to 30 minutes. Then gently run a knife around the edges of the cake and flip them out of the pan and onto a rack to cool completely. Once the cake is cooled, you can prepare the ice cream.
- For the ice cream: Allow the cream cheese to soften at room temperature for about 30 minutes or soften in the microwave. To soften in the microwave, remove the wrapper and place the cream cheese on a plate. Microwave for 15 to 20 seconds.
- In your mixing bowl, beat the cream cheese on medium-high speed for 2 to 3 minutes. Proceed to add the granulated sugar and vanilla extract and continue beating for another 2 to 3 minutes until the sugar is well incorporated, scraping down the bowl as needed.
- Fold the Cool Whip (or prepare the whipped cream as noted below) and fold it into the cream cheese filling. Lastly, fold the cereal into the ice cream.
- To build the layers: Tort the top of the cake, cutting off the dome so it is flat on top. Place the bottom layer in the bottom of an 8-inch spring form pan, or in your 8-inch cake pan lined with saran wrap.
- Pour the ice cream batter over the cake and spread evenly and then place the second layer of cake on top.
- Freeze the cake for at least 2 to 3 hours until the ice cream is somewhat frozen so you can easily spread the whipped cream on the outside.
- For the topping: Put your mixing bowl and wire whisk in the freezer for 10 to 15 minutes until it is completely cold. Beat the heavy cream on medium-high speed for several minutes until it starts to thicken. Add the powdered sugar and continue beating until stiff peaks form. Reserve 1 cup of the prepared whipped cream for the decorative border.
- Spread the remaining whipped cream along the top and edges of the frozen ice cream cake. Then pipe the whipped cream along the borders of the cheesecake.
- Return the cake to the freezer for at least another 2 hours.
Sub the 8 ounces Cool Whip with 1cup heavy whipping cream and ½ cup powdered sugar
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