Holy cow. This ice cream means business. Hands down the best ice cream to come out of my kitchen. It’s so rich and packs in so many of my favorite flavors. It lasted forever in our freezer because you only need a little bit to really kick a sweet craving.
you will need:
2 cups heavy cream
2 cups whole milk
½ cup granulated sugar
¼ teaspoon salt
1 cup creamy peanut butter, divided
2 teaspoons vanilla extract
1½ cups marshmallow fluff
½ cup white chocolate chips
1 very ripe banana, cut into chunks
Add cream, milk, sugar, salt and ½ cup peanut butter to a saucepan over medium heat. Stir constantly until the sugar dissolves and the peanut butter melts, making sure nothing sticks to the bottom. Continue to heat until little bubbles form around the edges of the pan. Remove from heat, then add in vanilla extract and mix well. Transfer the mixture to a bowl and refrigerate until cold, at least an hour.
Once cold, add the mixture to your ice cream maker and churn according to directions. About 5 minutes before it’s finishing churning, add in 1 cup of marshmallow fluff in a few increments, making sure it doesn’t all clump together. Once finished churning, scoop the ice cream into a freezer-safe container. Stir in the remaining peanut butter and marshmallow fluff. Then add the chocolate chips and banana. Freeze for at least 4 to 6 hours.
When ready to serve, let sit a room temperature for a few minutes so it can soften and you get all of the delicious goodness in every scoop.
makes: about 1 quart
time: approximately 8 hours
adapted slightly from: How Sweet It Is