Ingredients
Cereal Milk Base
- 2 cups Fruity Pebbles 72g
- 2.5 cups 0% milk 20 oz
- 1 cup cottage cheese non fat
- 1/4 cup vanilla protein powder 30g
- 2 Tbsp sugar-free white chocolate Jello pudding mix 14g
- 1/2 tsp liquid stevia or sweetener of choice to taste
To Mix-In
- 1/2 cup Fruity Pebbles 36g, divided
- 1-2 Tbsp milk or cream as needed
Equipment
Method
- To make the cereal milk, add 2 cups of Fruity Pebbles and 2.5 cups of milk to a pitcher or large glass. Stir vigorously and refrigerate for 20-30 minutes.
- Drain the milk through a fine-mesh strainer. Depending on the size of your strainer you may need to work in batches. Use a spoon to press the cereal down and help get the milk through, no need to press excessively though, you should get about 1.5 cups of cereal milk from it.
- Add the cereal milk to a blender. Add 1 cup cottage cheese, the protein powder, pudding mix and sweetener. Blend until completely smooth. Taste to see if it’s sweet enough for you and add more sweetener as needed.
- Pour into two empty Creami pints. Freeze for 12-24 hours.
- When ready to enjoy, run the sides under hot water for 1 minute to defrost. Then run through the gelato cycle.
- Use a knife to scrape along the sides and remove any ice. Add 1-2 tablespoons of cream or milk if powdery or too thick. Run through the light ice cream cycle.
- Make a well in the center and add 2 Tbsp (18g) fruity pebbles. Run through the mix-in cycle. Respin as needed to desired consistency. Sprinkle more fruity pebbles on top and enjoy!