We all know the joy of cereal milk, the sweetened slurpable leftovers at the bottom of the bowl. But which type of cereal makes the best cereal milk: Chocolatey or fruity? Crunchy or flaky? Different childhood preferences will likely lead to opposing opinions. But I think we can all agree, regardless of our favorite box from the breakfast aisle, that Fruity Pebbles are pretty spectacular. (And according to Complex, Kendrick Lamar would probably agree.)
If you want to pick up the bowl and chug the milk remains in the morning, by all means, we don't judge. We'll admit, however, that the soggy rainbow flakes (which are inevitable when making cereal milk) can be a little off-putting to some. Cereal-infused ice cream, on the other hand, is anything but.
To create Fruity Pebbles-infused ice cream, I channeled my inner-Christina Tosi. Rather than infusing milk, as the sweet mastermind behind NYC's Milkbar does with Cornflakes, I let the rainbow pebbles steep in heavy cream. Doing so creates the base for our infinitely adaptable no-churn ice cream recipe. Just don't let the cereal hang out in the cream for too long. It will thicken like crazy and become harder (and weirder) to strain. Once the soggy bits are strained out and the fruity cream is whipped, all that's left to do is fold in the sweetened condensed milk.
If after 5 hours when the ice cream is frozen you can't wait any longer, you could get after it with a spoon. But when presented with a scoop or sandwich, who wouldn't choose the sugar cookie latter? Have patience, young Flinstone. Make an ice cream sandwich then roll it with more Fruity Pebbles. The more rainbow crunch, the better.
