Fruity Pebble Ice Cream Sandwiches
Ingredients
- 6 tbsp unsalted butter
- 1 tsp vanilla
- Pinch of salt
- 10 oz mini marshmallows
- 4 ½ cup fruity pebbles
for the ice cream
- 2 cups heavy whipping cream
- 1 can sweetened condensed
- 2 lemons juiced
- 1 tsp lemon zest
- 1 tbsp vanilla extract
- 1 tbsp poppy seeds
For the cookie crumble
- 3/4 cup All Purpose flour
- 1/4 cup salted butter
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/4 tsp baking powder
- 1/2 cup unsalted butter
Instructions
For the crumble
- Preheat the oven to 350°F. Place a metal mixing bowl in the freezer for at least 20 minutes before making the ice cream to ensure the cream whips up properly.
- Combine flour, sugars, baking powder, vanilla, and butter. Mix until a crumbly texture forms. place on a parchment lined baking sheet and bake for 15-20 minutes.
for the ice cream
- In a bowl, add lemon juice, lemon zest, sweetened condensed milk and vanilla.
- In a chilled metal bowl, carefully pour heavy cream and whip until stiff peaks, about 5-10 minutes. Fold in lemon sweetened condensed mixture and poppy seeds.
For the fruity pebble krispy treats
- In a saucepan, melt butter over medium heat. Add the mini marshmallows and mix until smooth. Once smooth, add vanilla and mix to combine.
- Reduce the heat and carefully fold in the Fruity Pebbles, mixing until combined. Transfer half of the mixture to a parchment-lined casserole dish.
- With wet hands or a silicone spatula, press down to compact the treats. Add a layer of the ice cream mixture, as thick as desired. Add crumble topping on top, if desired. Top with the remaining Fruity Pebble treat mixture, pressing carefully to smooth. Cover with parchment paper and freeze for at least 6 hours.
- Freeze the remaining ice cream in a carton to enjoy on its own.
- Once the ice cream sandwich is frozen, remove from the freezer and cut into evenly sized pieces. Wrap individually in parchment paper and store in the freezer. Enjoy!