Step 1

In a large bowl, or the bowl of stand mixer, combine the fruity pebbles with the heavy whipping cream, cover it and refrigerate it until they're soggy, about 20 minutes.

Step 2

Use an electric mixer with the whisk attachment to beat the heavy whipping cream just until it forms stiff peaks.

Step 3

Add in the sweetened condensed milk, marshmallow fluff, vanilla, salt and food coloring into the whipped cream and beat just until they're fully combined.

Step 4

Fold in chopped cookies until they're evenly dispersed.

Step 5

Cover with a lid or spread the ice cream in a container with a lid and freeze for at least 8 hours.