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!

The Best Homemade Rice Krispies Treats EVER

Ok, I know you are thinking that there is really nothing special about a Rice Krispies Treat, but you just have to give these a try.  I think you might surprise yourself.

The vanilla, the salt, the extra marshmallows (the sprinkles if you want them, because – I mean, sprinkles!)…  I’m telling you, you’ll never go back to that recipe on the back of the marshmallow bag or cereal box again!

The Best Homemade Rice Krispies Treats EVER! | Sweet Anna's

These bars are simple, quick and easy to make, but they pack a little pop and a lot of marshmallowy gooeyness.  Basically, they are bliss.

Make them for your next kiddo-birthday party, or just to spoil your family.  Because we all know…  hiding inside of every responsible adult is a treat-loving little kid!

The Best Rice Krispies Treats EVER


  • 1/4 cup butter
  • 1 large (1lb) bag of miniature marshmallows, divided (about 6 cups + 2 cups)
  • 6 1/2 cups crispy rice cereal
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • colored sprinkles, optional


  1. Butter a 9x13” baking pan and set aside.
  2. In a large pot, melt the butter over medium heat. Stir in 6 cups of the marshmallows and melt, stirring often, until they are just smooth. Remove from the heat and stir in the vanilla and salt.
  3. Stir in the crispy rice cereal until well coated and then stir in the remaining 2 cups (or so) of marshmallows and immediately transfer to the buttered baking dish. Press the mixture down gently into an even layer (run your hands under cold water and then use your hands for this to make it easier!).
  4. Sprinkle lightly with sprinkles, if you’d like, and let cool completely before cutting.
  5. *These will store in an airtight container for several days on the counter, if they last more than 5 minutes! Do not freeze.