Scoop out the Fruity Pebbles and Cap’n Crunch cream into a medium bowl. Some cream and milk carrying over is fine. Add the rest of the swirl ingredients.

Stir and refrigerate, uncovered until chilled (approximately 30 minutes – 1 hour).

Bring a large pot with 1 inch of water to boil.

Place a large heatproof bowl over the boiling water (don’t let it the water touch the bowl). Add the egg whites and sugar to the bowl then whisk continually until warm (1 – 2 minutes).

Remove from heat and transfer to the mixer with a whisk attachment. Mixer should be on med-high speed, and beat until thick, stiff and cooled (8 minutes). Add in ½ tbsp Gosling’s Rum and place in a large bowl. Gently fold 1/3 of the cereal swirl into the egg white mix.

Whisk the cream (small pieces of Cap’n Crunch in this are fine) until soft peaks form (about 2 -3 minutes). Gently fold the egg white mix in with the whisked cream.

Grab a 5x9 metal loaf pan and layer the ice cream mix on the bottom. Add 1/3 of the cereal swirl mix, and continue layering the cereal swirl mix and ice cream until it’s all been used. You can use a wooden spoon to swirl the mix gently. Cover with plastic and freeze until firm (at least 8 hours).