Homemade Peanut Butter Marshmallow Dark Chocolate Ice Cream

Homemade Peanut Butter Marshmallow Dark Chocolate Ice Cream…  Because, obviously.  It’s National Ice Cream Day, so I had to join the celebration!

Homemade Peanut Butter Marshmallow Dark Chocolate Ice Cream - whip this up in your ice cream maker and you'll never have to run to the store for Ben & Jerry's again! | sweetannas.com

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!

Homemade Peanut Butter Marshmallow Dark Chocolate Ice Cream - whip this up in your ice cream maker and you'll never have to run to the store for Ben & Jerry's again! | sweetannas.com


Homemade Peanut Butter Marshmallow Dark Chocolate Ice Cream


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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!).

The Best Homemade Coffee Ice Cream EVER

The BEST Homemade Coffee Ice Cream EVER!

Did I really just say “the best” coffee ice cream?  Yes.  Yes, I did!

The Best Homemade Coffee Ice Cream EVER! | Sweet Anna's

If you’ve been following my Instagram account at all, you are well aware of my newfound passion for homemade ice creams.  I got a new ice cream maker (or rather, the attachment for my beloved stand mixer!) for my last birthday and I have been having WAY too much fun experimenting.

So far I have tried Lemon Buttermilk, Cherry Garcia, Coffee, Mint Chip, Vanilla Bean, Biscoff Cookie Butter, and more.  You guys, I am not exaggerating when I say that this ice cream maker is my new favorite thing in the kitchen!

I haven’t been doing much recipe sharing of my ice creams yet, because I have just been too busy eating them.  But this one was just too perfect not to share!  This is my final tweak (and now permanent recipe!) for homemade coffee ice cream.  Creamy, smooth, strong but not too strong, this is everything I have been looking for.  I am a happy girl!

If you don’t have a KitchenAid Ice Cream Maker Attachment, I HIGHLY recommend getting one.  It’s the best kitchen purchase I have made in years!

The Best Homemade Coffee Ice Cream EVER | Sweet Anna's

*This post has a few affiliate links!  Thank you for your support of my ice cream making addiction!  Ha!


I had a friend rave about hers for a while before I finally took the plunge and I only wish I had gotten one sooner!  So fun, and as long as you store the bowl in the freezer (we keep ours out in the garage deep freezer so it’s out of the way!) you can have homemade ice-cream in just minutes!


The Best Homemade Coffee Ice Cream


  • 2 large fresh, organic eggs*
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 2 cups heavy cream
  • 1 cup lowfat milk
  • 2 (0.11oz each) Starbucks VIA instant coffee packets
  • 1/2 cup frozen chopped fudge, optional


  1. Beat the eggs with a wire whisk in your regular mixer bowl until light and fluffy, about 2 minutes. Slowly pour in the sugar & salt, while continuing to whisk, and keep beating until very creamy and thick, another 2 minutes or so.
  2. Whisk in the cream, milk and VIA packets until all the coffee granules have dissolved. Pour this mixture into the chilled bowl of your ice cream maker and process according to manufacturer instructions (lowest speed on the KitchenAid mixer!).
  3. When the ice cream is quite thick, looking like soft-serve ice cream, add in the chopped fudge if you are using it. (I make a batch of fudge and store it in the freezer using a bit as I need it for ice creams. You can buy some, make some, or leave it out. Up to you!)
  4. Transfer the soft ice cream to a freezer-safe container. You can enjoy it right away as soft-serve, but it really does taste better, in my opinion, after several hours or even a few days in the freezer. Again, do what works for you, you won't be disappointed!
  5. *There are raw eggs in this recipe. That should not be a problem at all, unless you have a weakened immune system. Just make sure you are using fresh, good quality eggs!

**A few little ice-cream-making tips:  Keep all ingredients very cold at all times.  And keep your freezer bowl in the freezer until the very, very last second!

Fresh Strawberry Pie with Cardamom Shortbread Crust

Fresh Strawberry Pie with an Easy Cardamom Shortbread Crust & Fresh Cardamom Whipped Cream!

I just can hardly contain my excitement when it comes to our local strawberry season.  I become obsessed for the entire duration.  I wake up dreaming of berries and I go to bed with stained fingers.  No joke!

Maybe it’s the long-time city kid in me, but I just can’t believe that I get to drive 5 minutes to the most gorgeous berry farm and grab freshly picked berries all summer long.  You guys!  It is just bliss!

Fresh Strawberry Pie with a Cardamom Shortbread Crust  | Sweet Anna's

We can pick our own berries if we are feeling fiesty, but usually I just grab a couple of already picked flats and enjoy the fruits of my non-labor.  With 3 little kids always in tow, it doesn’t get much better than that.

Now, we all love berries, so we usually don’t get much farther than eating the berries as fast as we can, with a few batches of freezer jam thrown in for good measure.  But this morning I was hit with a bit of nostalgia and I just couldn’t resist whipping up a fresh strawberry pie.

Fresh Strawberry Pie with a Cardamom Shortbread Crust  | Sweet Anna's

Does anyone else remember the days of Marie Callender’s restaurants?  (Are they still around at all?!)  I don’t remember much about the food, but I do remember that I lived for their fresh strawberry pie when it came into season and I would just dream of the chance to go eat there and have a slice.  I was never disappointed with that slice of amazing strawberry goodness, and this morning I couldn’t figure out why I had never made one myself?!

I threw together a quick press-in-the-pan shortbread crust, and an easy glaze made out of my homemade strawberry freezer jam.  Adding a touch of cardamom was a given, as my norwegian blood can never get enough, but if you are not a cardamom fan, feel free to leave it out.

Fresh Strawberry Pie with a Cardamom Shortbread Crust  | Sweet Anna's

This pie is best served the day it’s made.  I can’t tell you how it is on day two, it will never last that long around this house!

(My pie philosophy is: “If you’re going to make a pie, you might as well make two!” which is why this recipe makes two deep-dish pies.  You could even make this in one big 9×13″ pan if you’d like!  As I’m sure you can guess, fresh strawberry pie is not the easiest thing to slice and serve, but even with a mess of a plate, I can promise that your tastebuds and your loved ones will be happy!)

Fresh Strawberry Pie with a Cardamom Shortbread Crust  | Sweet Anna's

Also, the amount of strawberries needed is just an estimate.  Use enough to fill your pie crust.  That’s what matters!

Fresh Strawberry Pie with Easy Shortbread Crust and Cardamom Whipped Cream

Yield: 2 deep-dish pies, or one 9x13" 'slab' pie


    for the crust:
  • 1 1/2 cups butter, softened
  • 3 cups flour
  • 3/4 cup powdered sugar
  • 2 teaspoons ground cardamom
  • for the pie:
  • 4 lbs fresh ripe strawberries, washed & stems removed
  • 1 cup strawberry freezer jam
  • 1/2 cup cold water
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon ground cardamom


  1. In a large mixer bowl, mix together the butter, flour and powdered sugar for the crust until just combined. Divide the mixture in half and press each half into the bottom and up the sides of a deep-dish pie plate. Place in the fridge to chill for at least 30 minutes while the oven preheats.
  2. Preheat the oven to 350ºF. Bake the crusts for 12-18 minutes, until golden, and let cool completely on a cooling rack.
  3. When the crusts are cool, in a large bowl, whisk together the strawberry jam and water until smooth. Dump in the strawberries and toss very gently (use your hands!) to coat all the berries. Arrange them evenly into the two cooled pie crusts.
  4. Chill in the fridge while you make the whipped cream, and up to several hours, before serving!
  5. To whip the cream, whisk together the heavy cream, powdered sugar and cardamom in a cold bowl until very light and fluffy. Chill until you are ready to serve!