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.
Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg