Fluffernutter Chip Ice Cream
I received an ice cream maker as a gift last week, which I was beyond excited about, because I’ve been wanting one for at least a year now. I’m not sure if I’ve previously professed my intense love of ice cream. I have a wicked sweet tooth, and not just for ice cream. I love fro-yo, sherbet, sorbet, gelato, really anything sweet and frozen. I’m a regular at Menchie’s (walking distance from our house!) and Yogurtland (a short drive, but so worth it.) I’ve acquired more points on my Menchie’s and Yogurtland loyalty cards than I’d like to admit! It’s just so good.
But now, I can make quarts upon quarts of freshly churned ice cream at home! This could get dangerous… I plan to experiment with some healthier frozen yogurt and sorbet, but for now, I’m starting off with decadent treats and loving every bite of them.
There is a yummy brunch spot in town called the Briar Patch, and they make delicious ice creams from scratch that you can enjoy in the restaurant or take to go. I tried a peanut butter and marshmallow fluff ice cream there and it was out of this world. So, when I found this recipe for Fluffernutter Chip Ice Cream on How Sweet It Is, I knew it had to be my first ice cream creation!
I made two batches of this ice cream. For the first batch I followed the recipe but added some peanut butter chips to the mix as well. For the second batch, I added in a handful of mini marshmallows at my boyfriend’s request. I liked it with the mini marshmallows, but preferred the first batch with just the fluff better. The marshmallow fluff doesn’t get frozen or super hard. It stays ooey-gooey and wonderfully marshmallowy. You also get the little nuggets of peanut butter swirled throughout, and a nice crunch from the white chocolate and peanut butter chips. This ice cream is perfectly peanut buttery with a great mix of textures.
We are enjoying it immensely. My boyfriend isn’t typically a sweets fanatic, but he ate so much ice cream the other night that he got a tummy ache. My parents came to visit over the weekend and they gave it two thumbs up, too.
On another exciting note, my boyfriend surprised me and set up a little photography studio for me in our garage, complete with umbrella lights and a light box, so that I can take better food shots at night. There is a door from our kitchen that goes right to our garage so it’s perfectly located for me to bring plated food out to photograph.
Our kitchen is beautiful, but doesn’t have any windows, so I have no natural light to work with when I’m cooking and shooting my food, unless I set up a table by the window in the living room. Which doesn’t do me any good when I’m cooking dinner at night! I am so so so excited to take lots more pictures in my new studio! This ice cream is the first recipe I shot with my new lights. Next on my list is to build my silverware and plateware collections so I have more variety in my shots.
I will be sticking to a strict workout regimen and clearing some space in the freezer, because I don’t plan on slowing down on my ice cream making anytime soon!
This recipe is adapted ever so slightly from How Sweet It Is.
Hugs, kisses & yummy dishes… xoxo
Fluffernutter Chip Ice Cream
- YIELDS Makes about 1 quart
- 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
- 1/3 cup white chocolate chips
- 1/3 cup peanut butter chips
- 1 cup mini marshmallows (optional)
- 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.