Add 2 ½ cups of the fruity pebbles cereal to a container with a tight fitting lid. Pour the whole milk over the cereal.

Fix the lid on tightly, shake a couple of times, and stash in the refrigerator. Let the cereal soak in the milk for at least 2 hours, but preferably 24 hours.

Place a fine mesh sieve over a bowl and pour the cereal mixture into it. Press firmly in the sieve with the back of a silicone spatula or wooden spoon to help extract as much milk as possible.

Pour the milk into a liquid 4-cup measure. If you have less than 1 ¼ cups, add enough whole milk to bring it up to that measurement. If you have extra, stash it in the refrigerator for another batch or drink it!

Whisk together your measured cereal milk, heavy cream, sugar, vanilla extract, and kosher salt until the sugar is completely dissolved.

Freeze according to your ice cream machine manufacturer’s instructions. When the ice cream is soft serve consistency, stir in the remaining fruity pebbles.

You can serve this as a soft serve ice cream or pack into a loaf pan covered with plastic wrap or an airtight freezer safe container and pop into the freezer to firm up for a couple of hours. This ice cream is best eaten within 7-10 days of being made.

Serve on cones, in bowls with strawberry syrup, whipped cream, and extra fruity pebbles, or make fruity pebbles ice cream sandwiches with sugar cookies.