Fruity Pebbles Milkshake Recipe
Steeping the cereal in milk before blending (the same trick behind cereal milk) pulls out the fruity flavor and candy-bright color without leaving soggy flakes in the finished drink, so the milkshake tastes like the cereal instead of just looking like it.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Servings
- 2
Ingredients
- 2 cups Fruity Pebbles cereal, for steeping
- 2 cups whole milk
- 2 cups vanilla ice cream
- 2 tablespoons sweetened condensed milk
- 1/2 cup whipped cream, for topping
- 1/4 cup Fruity Pebbles cereal, for garnish
Nutrition per serving
- Calories
- 1133
- Protein
- 29g
- Carbs
- 137g
- Fat
- 54g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1In a bowl, combine the 2 cups of Fruity Pebbles with the whole milk. Stir once, then let steep at room temperature for 15-20 minutes, stirring once or twice.
- 2Pour the mixture through a fine-mesh strainer into a pitcher or measuring cup, pressing on the softened cereal with the back of a spoon to push through as much colored milk as possible. Discard the soggy solids.
- 3Chill the strained cereal milk in the freezer for 5 minutes if it isn't already cold; a cold base keeps the milkshake from turning watery in the blender.
- 4Add the cereal milk, vanilla ice cream, and sweetened condensed milk to a blender. Blend on high for 20-30 seconds until thick and smooth, stopping to scrape down the sides once if needed.
- 5Pour into two chilled glasses.
- 6Top each with whipped cream and a scattering of dry Fruity Pebbles. Serve immediately with a wide straw.
Tips & variations
- Crush the cereal lightly with your hands before steeping to speed up flavor extraction if pressed for time.
- Swap half the vanilla ice cream for strawberry or cotton candy ice cream for a sweeter, more candy-forward shake.
- A scoop of vanilla malt powder blended in adds a milkshake-shop flavor without changing the color.
- For an adult version, blend in an ounce of vanilla vodka or RumChata per serving.
Storage & reheating
This drink is meant to be served immediately since ice cream milkshakes separate and lose their thickness within 15-20 minutes at room temperature. The strained cereal milk on its own can be made up to 3 days ahead and kept covered in the refrigerator, ready to blend whenever needed.
Tips from the Tulo kitchen
- Freeze the milk in ice cube trays a day ahead and use those instead of regular ice if a colder, less-diluted shake is wanted.
- Two thin layers of cereal work better than one thick pour when steeping; it distributes contact with the milk more evenly and gives a more consistent color.
FAQ
Why did my milkshake turn a muddy gray-purple instead of staying bright?
That happens when the pink, yellow, and blue dyes from all three cereal colors fully blend together during a long steep; steeping for closer to 15 minutes instead of 30+ keeps the color brighter and less muddled.
Can I make this without a blender?
A blender is needed to get the thick milkshake texture; without one, whisking vigorously will produce a thinner, more pourable cereal-milk drink rather than a spoonable shake.
Is there a dairy-free version?
Yes. Use oat milk in place of whole milk for the steeping step, a dairy-free vanilla ice cream, and a dairy-free sweetened condensed milk alternative; the steeping and straining process works the same way.
Can I use a different cereal?
Yes, the steep-and-strain method works with any brightly colored, sweet cereal, including Trix or Cap'n Crunch, though the flavor and color will match whatever cereal is used.