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Fruity Pebbles Confetti Ice Cream Squares

We eat ice cream almost every day in our home; we do live on a dairy after all! These Fruity Pebble Confetti Ice Cream Squares were a huge hit with my ice cream loving family! In fact, I think it’s my new favorite way to serve ice cream, no last minute ice cream scooper involved!
Course Dessert, Frozen Dessert, Ice Cream
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 16
Author Amy


  • 1/2 c. unsalted butter softened
  • 3/4 c. sugar
  • 1 large egg
  • 1 egg yolk
  • 2 tsp. vanilla extract
  • 1 1/2 c. flour
  • 1/4 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. soda
  • 1 1/2 tsp. cornstarch
  • 1 c. Fruity Pebbles cereal divided (I used more)
  • 2 c. light ice vanilla ice cream I didn't use light and I used more :


  • Preheat oven to 350 degrees. Line an 8 inch square baking pan with non stick aluminum foil, making sure to leave enough overhang on the sides. Set aside.
  • In a stand mixer, beat butter and sugar on medium speed until light and fluffy. Beat in egg, egg yolk, and vanilla. Scrape down sides as needed.
  • In a medium bowl, combine flour, salt, baking powder, baking soda, and cornstarch. With mixer on low, gradually add flour mixture to wet ingredients and beat until combined. Gently fold in 1/2 cup of the Fruity Pebbles cereal using a rubber spatula.
  • Press the cookie dough evenly into the prepared baking pan. Bake for 20-25 minutes or until very lightly browned on top. Cool completely on a wire rack.
  • Spread softened ice cream evenly over cookie base in the baking pan, remember I used more ice cream than 2 cups. Top with remaining 1/2 cup of cereal (this is where I used more cereal). Lightly press cereal into ice cream. Cover with plastic wrap and freeze until set, at least 2 hours.
  • When ready to serve, lift foil out of pan and cut into 16 2-inch squares.