Fluffernutter Chip Ice Cream.
Ice cream partay!
I’ve turned into a TOTAL ice cream person.
I know. Weird. Because that insinuates that I wasn’t an ice cream person before.
Guess what? I WASN’T.
Excuse the shouting.
It’s kind of strange, but ice cream has never been my weakness. I think it has something to do with not loving foods at extreme temperature, but the only ice cream I really ever used to get excited about is chocolate peanut butter from Kilwin’s in Michigan. That is freaking outrageous.
I don’t know if it was the purchase of an ice cream maker last year or something else weird going on, you know, like maybe turning thirty or whatever, or just wanting to eat all things including heavy cream, but now? Ice cream person. All the way.
Don’t get me wrong. I still don’t go wild for plain chocolate or plain vanilla or plain, well… anything, unless it’s covered in sprinkles from the local DQ. (<—–sidenote: OMG) My preferred versions of ice cream are majorly trashed up. Which should come as no surprise. duh.
This ice cream is peanut butter flavored with tonsssss of marshmallow cream folded in.
Oh and some creamy peanut butter too, which kind of firms up in the freezer and tastes like peanut butter fudge.
Oh AND some white chocolate chips, because I also need a touch of texture in my ice cream.
In other news, I’m seriously dying to make homemade waffle cones, but I attempted that last summer and I guess you need a waffle cone maker or something. You know what that is? Annoying. I worked at an ice cream shop for about five minutes when I was 16 years old and burned my fingertips forever making waffle cones. Totally worth it though.
Okay that is all. Carry on.
Fluffernutter Chip Ice Cream
- 2 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 1/2 cups creamy peanut butter
- 2 teaspoons vanilla extract
- 1 1/2 cups marshmallow fluff or cream
- 2/3 cups white chocolate chips
- Add cream, milk, sugar, salt and 1 cup peanut butter to a saucepan over medium heat. Stir constantly until the sugar dissolves and the peanut butter melts, making sure not to let it stick to the bottom. Continue to heat until the mixture becomes warm and begins to bubble around the edges. Remove from heat, add in vanilla extract and add the mixture to a bowl and refrigerate until cold, at least 30 to 60 minutes.
- Once it’s cold, add the mixture to your ice cream maker and churn according to directions. A few minutes before it’s finishing churning, add in 1 cup of marshmallow fluff in a few increments. Once it’s finished churning, scoop the ice cream into a freezer-safe container. Stir in the remaining peanut butter, marshmallow and the chocolate chips, then freeze for at least 4 to 6 hours. Let sit for a few minutes before serving so the ice cream can soften.
You should’ve seen the complete domination of that cone.