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Fruity Pebbles Ice Cream Cake

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With creamy, homemade Fruity Pebble ice cream stuffed between two layers of soft vanilla cake, this Fruity Pebbles Ice Cream Cake is a glorious rainbow dessert perfect for all who are kids-at-heart. This easy ice cream cake is perfect for birthday parties and any occasion when you want to put a smile on someone’s face!

If you love ice cream cakes, try this homemade chocolate ice cream cake or this Oreo version.

A slice of fruity pebble ice cream cake on a plate

Bright & Colorful Homemade Ice Cream Cake

In my family, making ice cream cake is a well-loved tradition for every birthday. I like to experiment with different flavors and create a new cake each time! This colorful Fruity Pebbles ice cream cake is so delightful, I’m already looking for an excuse to make it again.

This Fruity Pebbles ice cream cake is made completely from scratch. The vanilla cakes are made with a simple recipe that keeps them soft and moist, the perfect contrast to the ice cream.

The smooth cream cheese ice cream also contains its fair share of Fruity Pebbles. It uses just a handful of ingredients, and you don’t even need an ice cream maker to prepare it! I could devour a whole bowl of the stuff more quickly than I’d like to admit. (And I won’t judge you if you want to make JUST the Fruity Pebble ice cream…it’s plenty good enough to stand on its own!)

On top of all that rainbow goodness, there’s a fluffy 2-ingredient whipped cream frosting that ties it all together. I like to decorate my cake with extra Fruity Pebbles to make the outside as pretty as the inside!

A measuring cup of Fruity Pebbles cereal

What You’ll Need

Despite how much yumminess is packed into this dessert, you don’t need many ingredients to make it. Just round up the following items!

For the Cake

  • Fruity Pebbles Cereal – When I say this recipe is loaded with Fruity Pebbles, I mean it! This will be crushed to a fine crumb.
  • Granulated sugar
  • Vegetable oil
  • Eggs
  • Vanilla extract
  • Light sour cream – Keeps the cake moist and adds a slight tangy flavor.
  • All-purpose flour
  • Baking powder
  • Salt
  • Milk – I used nonfat milk.

For the Fruity Pebble Ice Cream

  • Cream cheese – This should be at room temperature.
  • Fruity Pebbles cereal– Crushed to a fine crumb
  • Heavy whipping cream
  • Powdered sugar
  • Granulated sugar
  • Vanilla extract

For the Whipped Cream Frosting

  • Heavy Whipping Cream: Keep this chilled until you’re ready to use it.
  • Powdered Sugar

How to Make Fruity Pebbles Ice Cream Cake

Everything about making this ice cream cake is super simple! Let’s go over the process step by step.

Make the Cake

  1. Prepare the pans. Grease two 8-inch cake pans with Crisco and dust with flour. I also line the bottoms with parchment paper to help them easily release from the pan.
  2. Make the batter. Pulse the cereal in a food processor to break into smaller pieces. Beat together the sugar, oil, eggs, and vanilla until well incorporated. Add the sour cream and mix to combine.
  3. Add the dry ingredients: Combine the dry ingredients in a separate bowl. Add half the dry ingredients to the wet ingredients, then half of the milk. Beat until the flour incorporates then repeat. Stir in the Fruity Pebble cereal with a spatula.
  4. Bake. Divide the batter evenly into the cake pans, about 2/12 cups of batter per pan. Bake for about 30 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes then remove to cool completely on a rack.

Make the Fruity Pebble Ice Cream

  1. Pulse the cereal. Use a food processor to break the cereal into smaller pieces just like you did for the cake layers. This helps prevent a chewy texture in the ice cream.
  2. Make the whipped cream. Freeze for the bowl for 5 to 10 minutes. Beat the heavy whipping cream until soft peaks form. Slowly add the powdered sugar, beating until stiff peaks form.
  3. Beat the cream cheese. In a separate bowl, beat the cream cheese, the sugar and vanilla extract until its completly smooth and fluffy.
  4. Combine the ingredients. Fold the whipped cream into the cream cheese mixture, then stir in the Fruity Pebble cereal until well combined.

Assemble the Cake

Step 1: Cut the domes off the cake. Use a sharp knife or cake leveler to slice any domes off the cake layers so they’re fairly flat. If they aren’t perfect, that’s okay because they’ll freeze with the ice cream.

Overhead view of fruity pebble cake

Step 2: Prepare the pan:

Option 1 (Springform pan): If you have an 8-inch springform pan it’s best to build it in there, place an 8-inch cake circle on the bottom of the pan, and line the sides of the pan with a cake collar.

Option 2 (regular cake pan): If you don’t have an 8-inch springform pan, then you’re going to build the cake in the original pans you baked in (clean them first!). Line the bottom and sides with plastic wrap, and leave several inches of excess on the sides. Place an 8-inch cake circle in the bottom of the pan over top of the plastic wrap.

Step 2: Layer the cake: Place the first cake layer in the bottom of the pan, then pour the ice cream batter over the cake and spread evenly. Then place the top cake layer inverted, so the top of the cake is flat.

Fruity pebble ice cream beings spread on a cake

Step 3 Freeze. Wrap the cake twice in plastic then freeze for 2 to 3 hours. It helps to place a second cake board on top of the cake so you can wrap it tightly.

Step 4 Make the whipped topping: Make a second batch of whipped cream to frost the cake. Beat the heavy whipping cream in a chilled bowl on medium-high until soft peaks form. Add the powdered sugar and beat until stiff peaks form.

Step 5 Frost the cake. Remove the cake from the pan and pipe the whipped cream around the outside edge and on top. Use an angled spatula to smooth it out. Decorate with leftover whipped cream.

Step 6 Chill and serve. Freeze for an additional 30 to 60 minutes before slicing.

Can I Make the Ice Cream By Itself?

If Fruity Pebble ice cream sounds like the most amazing thing and you want to make it without the rest of the cake, go right ahead!

Follow the ice cream instructions as normal and freeze in an airtight container. Be sure to leave extra space to allow for expansion. Freeze until it’s completely set, about 3 to 4 hours. Let it sit at room temperature for just a few minutes before serving so it’s easier to scoop.

Angled view of a fruity pebble ice cream cake

Tips for Assembling Ice Cream Cakes

If this is your first time making a homemade ice cream cake, here are some tips that may help the assembly a bit easier.

  • Use a springform pan. I prefer to use a springform pan to assemble the cake so I can easily remove the sides. I also find it helpful to use a cake collar for the cleanest edge and I use painter tape (it works best!) to tape the acetate sheet to the sides of the pan so it doesn’t move. If you don’t have cake collars, you’ll still want to line the edges of the pan with plastic wrap so it’s easier to remove it from the pan.
  • No springform pan? No problem? If you don’t have a spring form pan and want to see how to line the original baking pan with plastic wrap and a cake board, there’s a picture of it in my chocolate ice cream cake post. Lining with plastic wrap helps to remove the entire cake from the pan.
  • Level the cake layers. In order to prevent a wobbly or uneven cake, you’ll want to tort the layers once they’ve cooled completely. In other words, slice off the domes with a sharp knife so that the cakes are flat.
  • Freeze with another cake board on top. This cake will be taller than the pan, when preparing to freeze the cake, it’s helpful to place another cake board on top so you can tightly wrap the cake without damaging the cake layers.

Recipe Notes & Tips

If you’re anything like me, you’re probably already dying to make this dessert. Before you do, take a look at these quick tips and trips for ice cream cake perfection.

  • Try cereal milk whipped cream. There are so many Fruity Pebbles in this cake already but true fans might like to frost this with a cereal milk whipped cream instead of traditional whipped cream.
  • Always grease the pans well. Be sure to follow the steps in the recipe for greasing, flouring and lining your cake pans. This process helps the baked layers slide out onto your cooling rack effortlessly.
  • How to easily slice the cake. Because of the thick layer of frozen ice cream, this cake can be difficult to cut through when it first comes out of the freezer. I suggest letting it sit at room temperature for about 20 minutes before slicing and serving it. Alternatively, you can run your knife under hot water and dry it off before you cut each slice.
  • Make a 4 layer cake. Want to transform this into a 4-layer ice cream cake? Cut each cake layer in half and divide the ice cream into thirds. If you do this, you’ll need more whipped cream frosting to cover the added surface area.
Fruity pebble ice cream cake on a cake stand with a slice missing

Decorating Ideas

I always finish off my Fruity Pebbles ice cream cake with some extra Fruity Pebbles to tie it all together. It’s important to press on the cereal before the whipped cream frosting sets so that it sticks.

If you’re making this ice cream cake for someone’s birthday, you could also dye some of the whipped cream frosting with different colors and use it to pipe “happy birthday” on top of the cake! I recommend using gel food coloring rather than liquid food coloring, which would thin out the frosting.

How to Store Homemade Ice Cream Cake

It’s best to store your ice cream cake in a cake carrier or another tall airtight container. If the cake has been cut into, cover the exposed inside with plastic wrap to further prevent freezer burn. When properly stored, this cake will last for up to a week.

Want More Fruity Pebble Desserts?

If you couldn’t already tell, I’m a huge fan of Fruity Pebbles. Here are some of my other favorite Fruity Pebble treats!

Angled iew of a slice of fruity pebble ice cream cake
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Angled view of a slice of fruity pebble ice cream cake

Fruity Pebbles Ice Cream Cake

  • Author: Julianne Dell
  • Prep Time: 45 minutes
  • Chill Time: 4 to 6 hours
  • Cook Time: 26 minutes
  • Total Time: 5 hours 15 minutes
  • Yield: 10-12 slices

Description

With creamy, homemade Fruity Pebble ice cream stuffed between two layers of soft vanilla cake, this Fruity Pebbles Ice Cream Cake is a glorious rainbow dessert perfect for all who are kids-at-heart. This easy ice cream cake is perfect for birthday parties and any occasion when you want to put a smile on someone’s face!

Ingredients

For the Cake

  • 1 cup (heaping) Fruity Pebble Cereal
  • 1 ½ cups (285g) granulated sugar
  • ½ cup (118 ml) vegetable oil
  • 3 large eggs
  • 1 tablespoon (14.8 ml) pure vanilla extract
  •  ½ cup(118 ml) sour cream
  • 2 ½ cups (350 g) all-purpose flour
  • 3 teaspoons (11.2 g) baking powder
  •  1 teaspoon (5 g) salt
  • 1 ¼ cups (296 ml) milk (I use nonfat)

For the Ice Cream

  • 8 ounces (226g) full-fat cream cheese, at room temperature
  • 1 ½ cups Fruity Pebbles cereal
  • 1 ½ cups (354ml) heavy whipping cream
  • ¼ cup (32g) powdered sugar
  • ¼ cup (48g) granulated sugar
  • 1 teaspoon (5g) vanilla extract

For the Whipped Frosting

  •  1 ¾ cups (413ml) heavy whipping cream
  • 1 cup (130g) powdered sugar

Instructions

Make the Cake

  1. 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.
  2. Pulse the Fruity Pebble cereal in a food processor a couple of times to break into smaller pieces.
  3. In a large mixing bowl, beat together the sugar, vegetable oil, eggs and vanilla extract until well incorporated. Scrape down the bowl as needed. Then add the sour cream and mix to combine.
  4. Combine the dry ingredients in a separate bowl. Add half the dry ingredients, and half the milk, beat on low speed just until the flour starts to incorporate. Repeat until all ingredients are added and combined. Stir the Fruity Pebble in using a spatula and scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
  5. Divide the cake batter evenly between the two 8-inch pans. Bake at 350° F for 25 to 38 minutes. Check the cakes for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Allow the cake to cool in the pans for 15 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.

Make the Ice Cream

  1. Pulse the Fruity Pebble cereal in a food processor a couple of times to break it into smaller pieces.
  2. Prepare a batch of whipped cream. Chill the bowl in the freezer for 5-10 minutes. Beat the heavy whipping cream in the chilled bowl at medium-high speed until soft peaks form. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form. Set it aside.
  3. In your mixing bowl, beat the cream cheese on medium-high speed for 2 to 3 minutes until smooth then add the granulated sugar and vanilla extract and continue beating until the sugar is well incorporated, scraping down the bowl as needed.
  4. Fold in the prepared whipped cream and then stir in the Fruity Pebble cereal, mix until well combined.

Assemble

  1. Cut off the domes on top of the cake layers so they’re relatively flat. Prepare an 8-inch springform pan. If you don’t have a springform pan, use the pan that you baked the cake in. Line the whole pan with plastic wrap, then place the cake board in the bottom of the pan.
  2. Place one layer of cake in the bottom of the pan, then pour the ice cream batter over the cake and spread evenly, and then place the second cake layer inverted on top of the ice cream.
  3. Wrap the entire cake with plastic wrap twice and freeze the cake for at least 2 to 3 hours until the ice cream is frozen.

Make the Topping

  1.  Prepare the whipping cream. Beat the heavy whipping cream in the chilled bowl at medium-high speed until soft peaks form. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form.
  2. To frost the cake, remove it from the pan and place the whipped cream in a large piping bag and pipe it around the outside edge of the cake and on the top. Gently smooth with an angled spatula. Decorate with leftover whipped cream and additional Fruity Pebble Cereal. 
  3. Refreeze for 30-60 minutes before slicing.

Notes

Storing Cake: Store your ice cream cake in a cake carrier or another tall airtight container. If the cake has been cut into, cover the exposed inside with plastic wrap to further prevent freezer burn.

To slice: I suggest letting it sit at room temperature for about 20 minutes before slicing and serving it. Alternatively, you can run your knife under hot water and dry it off before you cut each slice.

  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: homemade ice cream cake, rainbow birthday cake, ice cream cake recipe

Leave a Comment

Recipe rating

4 Responses
  1. Michelle

    Hi I have to bake this in 6 inch pans, would you recommend lowering the temp? if not how much longer would you leave it in the oven for?

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Michelle, no I don’t think you need to lower the temp. How many 6-inch layers are you baking at a time? That will effect the actual baking time.

  2. Mckenzie

    Looks amazing. Can’t wait to make it! Do you have a recommendation for a pan tall enough to build the cake in? Thanks.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi McKenzie, if you have at least a 3 inch pan, and you use cake collars, that could work. I don’t know any pan that would be tall enough to build in its entirety, but at least a 3 inch tall pan will fit you bottom layer and ice cream layer.

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