Fruity Pebble Crunch Ice Cream Cake Food
FRUITY PEBBLE CRUNCH ICE CREAM CAKE
Fruity Pebbles + Ice Cream + Cake who doesn't love that
Provided by Nina Salazar @NinaMarie99
Categories Cakes
Number Of Ingredients 4
Steps:
- To make the Fruity Pebble Crunch Ice Cream Cake, start by placing half a gallon of vanilla ice cream in the fridge to soften
- Put Fruity Pebbles into a large bowl. Melt white chocolate chips and shortening in the microwave. Pour the melted chocolate over the cereal and stir until evenly coated.
- Pour the coated cereal onto a piece of parchment paper. Allow the white chocolate coating to harden and then break the cereal into bite sized pieces.
- In a large bowl, quickly mix half a gallon of softened vanilla ice cream with 2 cups of the crunchy cereal pieces. Spread into a 9-inch springform pan before the ice cream melts.
- Top with the remaining crunchy cereal and press it into the ice cream.
- Cover the springform 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.
- 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.
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- To make the Fruity Pebble Crunch Ice Cream Cake, start by placing half a gallon of vanilla ice cream in the fridge to soften. We want it soft, so it's stirrable but NOT melted.
- Put the cereal into a large bowl. Melt the white chocolate chips and shortening in the microwave, or you can use a double boiler for the same results. Pour the melted chocolate over the cereal and stir together until the cereal's evenly coated.
- Pour the coated cereal out onto a piece of parchment paper, gently spreading it out so its not a giant pile, but not necessarily an even layer either. Let the coated cereal sit, about 20-30 minutes, to allow the chocolate to harden and then break the cereal up into bite-sized chunks.
- In the same large bowl, add the half a gallon of softened vanilla ice cream and quickly fold in the 2 cups of the crunchy cereal pieces. Again, quickly spread the ice cream mixture out into a 9-inch spring form pan to avoid melting. If it melts it's like pouring a liquid into the pan, which a spring form pan cannot hold, and it will all run right out.
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- 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.
- 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.
- 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.
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