Do you like fluffernutter sandwiches? Do you secretly like to add chocolate chips to them?! Then this is totally the ice cream for you. Chocolate Fluffernutter Ice Cream starts with a lightly milk chocolate flavored ice cream base, then it has peanut butter and marshmallow cream ripples! Are you ready for this?
We start with the milk chocolate ice cream. Place milk chocolate chips into medium/large bowl. Set aside.
In a small bowl place sugar and egg yolks.
Whip them together until light and fluffy. I like to use an egg beater for this. Set aside.
In a medium saucepan place sugar and half&half.
Heat the half&half whisking often until the mixture comes to a boil.
Once boiling remove the cream from the heat and whisk a small amount of it into the egg yolks.
Whisk all of the egg yolks back into the half&half mixture. This way the eggs don’t cook too fast and become scrambled.
Return the saucepan to medium heat and stir it until it thickens. You want the ice cream base to be thick enough to coat the back of a wooden spoon and still hold it’s place after you run your finger through it, like so:
Once thickened remove the ice cream base from the heat and stir it into the bowl with the milk chocolate chips.
Stir until the chocolate is melted, allow to cool and then refrigerate overnight.
Then freeze it in your ice cream maker according to your manufacturer’s directions. This is just one reason I love my ice cream maker sooooooooo much!
While you wait for your ice cream to freeze you can assemble your ripples: peanut butter and marshmallow cream.
You can also melt the peanut butter for about 30 seconds in the microwave, that way it is a bit easier to make into a ripple.
Once your ice cream is frozen layer it in a freezable container as follows: ice cream, mallow cream, peanut butter, ice cream, mallow cream, peanut butter. Then just swirl it all together 3-5 times to create a nice rippling effect.
Freeze until ready to enjoy!
- ½c. milk chocolate chips
- 6 egg yolks
- ⅓c. sugar
- 2½c. half&half
- ⅓c. sugar
- ½c. peanut butter
- 7.5oz jar marshmallow cream
- Place the milk chocolate chips into a large bowl.
- Whip the egg whites and the first ⅓c. sugar together, until light and fluffy. Set aside.
- In a large saucepan whisk and heat together the half&half and the second ⅓c. sugar. Bring to a boil whisking very often.
- Remove from heat and whisk a small amount of the half&half into the egg yolks. Whisk all the egg yolks back into the hlaf&half mixture.
- Return the ice cream base to the heat and cook and stir until the mixture is thick enough to coat the back of a wooden spoon.
- Pour the hot ice cream base into the bowl with the chocolate chips, stir until the chocolate is melted.
- Cool and then chill in the refrigerator overnight.
- Freeze in an ice cream maker according to the manufacturer's directions.
- Melt the peanut butter for about 30 seconds in the microwave.
- Once the ice cream is frozen layer it in a freezable container: ice cream, mallow cream, peanut butter, ice cream, mallow cream, peanut butter. Then just swirl it together 3-5 times so that it creates a nice ripple.
- Freeze until ready to eat.
Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)
Special Thanks to my sister, Elise, for thinking up the name!