Ice cream party!
So.
I’ve become a total ice cream person.
I know that sounds strange — like I wasn’t into ice cream before — but honestly, I wasn’t. For years I barely cared for it. I avoided foods at extreme temperatures and the only scoop that used to make me excited was chocolate peanut butter from Kilwin’s in Michigan. It was outrageous in the best way.
Somehow that changed. Maybe it was buying an ice cream maker last year, maybe it was turning thirty, or maybe I just decided I wanted to eat everything that involves heavy cream. Whatever it was, now I’m fully on board.
I still don’t get wildly excited by plain chocolate or plain vanilla unless it’s covered in sprinkles from the local Dairy Queen. My ideal ice cream is always piled high with extras, mix-ins, and textures — the more “trashed up,” the better.
This version is peanut butter–flavored ice cream swirled with generous amounts of marshmallow cream. There’s also creamy peanut butter added so it firms up in the freezer and turns into little pockets of peanut butter fudge. And of course there are white chocolate chips for a bit of crunch and contrast.
I’ve been thinking about making homemade waffle cones, too. I tried once last summer and discovered you pretty much need a waffle cone maker. I burned my fingertips working at an ice cream shop for a brief time when I was 16, so I’m nostalgic and slightly terrified at the same time. Still — totally worth it if you can get it right.
That’s the gist. Enjoy!
Fluffernutter Chip Ice Cream
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Ingredients
- 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
Instructions
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Combine the heavy cream, whole milk, sugar, salt, and 1 cup of peanut butter in a saucepan over medium heat. Stir constantly until the sugar dissolves and the peanut butter melts, taking care not to let the mixture stick to the bottom. Heat until it’s warm and bubbles around the edges. Remove from heat, stir in the vanilla, transfer to a bowl, and refrigerate until thoroughly cold, about 30–60 minutes.
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Churn the cold mixture in your ice cream maker according to the manufacturer’s directions. A few minutes before churning finishes, add about 1 cup of marshmallow fluff in a few additions so it ribbons through the ice cream. When churning is complete, transfer the ice cream to a freezer-safe container. Swirl in the remaining peanut butter and marshmallow fluff, fold in the white chocolate chips, and freeze for at least 4–6 hours to firm up. Let the ice cream sit a few minutes at room temperature before scooping so it softens slightly.
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You should’ve seen the complete domination of that cone.