• Measure out the two cups of cream into a mixing bowl. Add the 1/2 cup of cereal to the cream. Stir, and let it steep for 5-8 minutes.
• The cereal will absorb some of the cream, so discard all of the soggy cereal and add in additional cream to get it back to the two cup mark.
• Add the cream to the bowl of a stand mixer. Using the whisk attachment, whip the cream on high speed for 2-3 minutes- or until stiff peaks form.
• Pour the condensed milk into the cream, and fold it in using a spatula until evenly combined.
• Refrigerate until ready to use.

To Make The Crunchy Clusters

• Add the marshmallows and butter to a large skillet over medium heat. Stir the mixture until melted & smooth. Spray your whisk or spatula lightly with non stick cooking spray before hand to prevent sticking.
• Once the marshmallow mixture's completely smooth, stir in the cereal until evenly incorporated.
• Turn the marshmallow coated cereal out onto a parchment paper lined baking sheet. Use the back of your spatula to spread it out into one flat even layer.
• Place the baking sheet in the freezer for 15-20 minutes, or until the mixture's hardened. Break it up into little clusters.
• Fold the clusters into the ice cream mixture until evenly incorporated.
• Transfer the fruity pebble ice cream to a tall, chilled 9x5" loaf pan. Cover the pan tightly with cling wrap.
• Freeze for roughly 5-6 hours, or up to overnight, before scooping and serving.