Ice Cream Sandwich Recipe

Prepare oven and cereal

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Place 1 1/2 cups Fruity Pebbles in a sturdy zip-top bag and crush lightly with a rolling pin or pulse once or twice in a food processor so there are a mix of small bits and a few larger pieces — you want texture, not dust.

Cream butter and sugars

In a stand mixer fitted with a paddle or a large bowl with a hand mixer, beat the softened butter, 1/2 cup granulated sugar and 1/4 cup light brown sugar on medium speed until light and fluffy, about 2–3 minutes.

Add egg and vanilla

Add the egg and 1 tsp vanilla extract and beat until combined, scraping down the bowl as needed.

Combine dry ingredients

In a separate bowl whisk together 1 1/2 cups all-purpose flour, 1/2 tsp baking powder and 1/4 tsp fine sea salt. With the mixer on low, gradually add the dry mixture to the butter mixture and mix until just combined; do not overmix.

Fold in Fruity Pebbles

Using a spatula, gently fold in the crushed Fruity Pebbles so they are evenly distributed but not completely broken down.

Shape cookies

Scoop the dough into tablespoon-sized portions (about 22–24 portions) and roll lightly between your palms to form rounds about 1 1/4" in diameter. Place each ball 2" apart on the prepared baking sheets.

Bake and cool

Bake for 10–12 minutes, until edges are set and centers are just firm; cookies will not spread much. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cookies should be completely cool before assembling ice cream sandwiches.

Infuse milk with lemongrass

Trim the lemongrass stalks, smash them with the flat side of a knife to bruise and release oils, then slice each stalk into 2–3 pieces. In a small saucepan, combine 1/2 cup whole milk, smashed lemongrass, 2 tsp granulated sugar and 1/8 tsp salt. Bring just to a simmer over medium-low heat, then remove from heat and let steep, covered, for 30 minutes to 45 minutes until fragrant. Strain the milk through a fine-mesh sieve, pressing to extract flavor; discard solids. Chill the infused milk until cold (can speed in fridge or an ice bath).

Whip cream

Chill mixing bowl and whisk. Pour 2 cups cold heavy whipping cream into the bowl and whip on medium-high speed until soft peaks form.

Combine base

In a separate bowl, whisk together 1 cup sweetened condensed milk, the chilled lemongrass-infused milk and 1 tsp fresh lime zest until smooth. Fold the whipped cream gently into the condensed milk mixture in three additions, keeping as much air as possible so the mixture stays light and scoopable.

Freeze

Pour the ice cream mixture into a shallow airtight container and smooth the surface. Press a piece of plastic wrap directly onto the surface to minimize ice crystals. Freeze until firm, at least 6 hours or overnight. The no-churn texture will be creamy and scoopable when fully frozen.

Soften ice cream

When ready to assemble, let the lemongrass ice cream sit at room temperature for 5–10 minutes until it is scoopable but not melted.

Form sandwiches

Place a cooled Fruity Pebbles cookie bottom-side up. Using a 2-tablespoon scoop or an offset spatula, place about 2 tablespoons (approx. 30–35 g) of lemongrass ice cream onto the cookie, then top with a second cookie and press gently to spread the ice cream to the edges. Repeat until all sandwiches are assembled.

Roll edges (optional)

If desired, spread the extra crushed Fruity Pebbles on a shallow plate and roll the edges of each sandwich in the cereal to coat the ice cream perimeter, pressing gently so the cereal adheres.

Seal with white chocolate (optional)

If using, warm 1/4 cup melted white chocolate to a thin, dippable consistency and dip half of each sandwich edge into the chocolate to help seal and add sweetness. Return sandwiches to a lined tray.

Freeze to set

Place the finished sandwiches on a tray lined with parchment and freeze for at least 30 minutes to firm up and set the edges before serving or wrapping.

Storage

Wrap each sandwich individually in plastic wrap or place in an airtight container separated by parchment paper. Freeze up to 2 weeks for best texture.