Homemade Peanut Butter Marshmallow Dark Chocolate Ice Cream… Because, obviously. It’s National Ice Cream Day, so I had to join the celebration!
Also this has been the hottest summer the PNW has just about ever seen, and it just keeps getting hotter. So, we like making ice cream as often as humanly possible! My wimpy Northwest bones are just now made for this heat. I don’t want to complain but… I’m complaining. Remind me of this when it’s cold and dreary this winter and I’m complaining about that! Ha!
This homemade ice cream is so incredibly simple and delicious. You can whip this up in about 30 minutes (5 of that being actual hands-on, and the rest being mixed up by your ice cream maker!).
And by the way, if you haven’t treated yourself to one of these ice cream maker attachments for your stand mixer, you need to. Like now. (You can have it in your kitchen in 2 days, thank you very much Amazon Prime!). Just sayin’. It’s the best kitchen toy I have gotten in a long time! I’m already ready to get a second one!
Anyways, back to the beauty before us. You just have to try this. It tastes like your favorite pint, only better because you made it at home. This is dangerous territory, you guys!
- 2 cups heavy cream
- 1 cup lowfat milk
- 1/2 cup dutch-processed cocoa powder
- 1/4 cup peanut butter powder (PB2 is my favorite brand!)
- 1 teaspoon pure vanilla extract
- pinch of sea salt
- 2 large fresh eggs
- 3/4 cup sugar
- 1 (7oz) jar marshmallow fluff
- 1 1/2 cups miniature marshmallows
- In a large bowl, whisk together the cream, milk, cocoa, peanut butter powder, vanilla and salt until the cocoa and peanut butter are nicely dissolved.
- In a large mixing bowl, beat the eggs until light and fluffy, about 3 minutes. Slowly beat in the sugar until thick and foamy, and then slowly whisk in the liquid mixture until well blended.
- Transfer this mixture to your ice cream maker bowl and turn on LOW speed and church until thick, about 20-40 minutes, depending on your ice cream maker.
- When the ice cream is very thick (like soft serve) transfer it to a large freezer-safe container and gently stir in the marshmallow fluff and the miniature marshmallows. Cover and freezer for at least 3 hours or up to several days for best results! (The flavor only gets better with time!).