This homemade Fluffernutter Fudge Ice Cream recipe combines a toasted marshmallow custard-based ice cream with a creamy peanut butter ripple and shavings of dark chocolate. It’s a match made in heaven.
Homemade Fluffernutter Fudge Ice Cream
Whoever discovered the flavor combination of peanut butter and marshmallows deserves some serious street cred because there’s just nothing quite like it. Whether it’s served up in the form of a summertime s’more, a decadent bar cookie or a homemade ice cream recipe, it’s tough to go wrong when it comes to fluffernutter.
Truth be told, I’d gladly eat every last bite of a plain old toasted marshmallow ice cream, even without the added goodness of a creamy peanut butter ripple and smooth dark chocolate shavings. But when I saw this flavor combo advertised on a popular ice cream chain restaurant’s website, I knew I had to create a version in my own kitchen. This fluffernutter fudge ice cream recipe is the result of that experimentation and I’m not even a little bit sorry about it. This flavor rivals my homemade chocolate malted crunch ice cream recipe as my current favorite.
How to Make a Peanut Butter Ripple in Homemade Ice Cream
One of the things I had to figure out for this recipe, was how to make a peanut butter ripple. A lot of ice cream recipes that include layers of peanut butter call for peanut butter straight out of the jar that is just plopped into churned ice cream. I wanted something a little more smooth for this recipe and boy did I find it. By combining peanut butter with heavy cream and corn syrup, the result is a velvety ribbon of sweetened peanut butter ripple that won’t freeze hard like straight peanut butter would. One important thing to note is that natural peanut butters that separate should not be used in this recipe; use the smooth variety that can be stored in the pantry.
I hope you’ll give this recipe a try. I promise that it’s worth every last calorie. You won’t regret it.
For the ice cream:
- 4 cups miniature marshmallows
- 2 cups heavy cream
- 1 cup milk
- 1/2 cup sugar
- 6 large egg yolks
- 3 oz dark chocolate
- 1 tablespoon vanilla
For the peanut butter ripple:
- 1/2 cup peanut butter
- 1/2 cup heavy cream
- 2 tablespoons light corn syrup
- 1/4 cup light brown sugar, packed
To make the custard ice cream:
- Line a baking sheet with parchment paper. Spray parchment paper with nonstick cooking spray.
- Evenly spread marshmallows in a single layer on prepared baking sheet.
- Broil on low for approximately 12 minutes, or until marshmallows are puffy and golden brown, but not burned. Broiling time will vary from oven to oven, so be sure to keep a close eye on your marshmallows during this step. When they are done, remove marshmallows from the oven and set aside to cool.
- Meanwhile, combine one cup of the heavy cream, the milk and the sugar in a large heavy saucepan over medium heat. Stir the mixture occasionally as it warms.
- In a medium bowl, whisk the egg yolks until they are light yellow.
- When the milk mixture is warm, slowly drizzle 1/2 cup of it into the yolks, whisking constantly as you slowly pour in the milk mixture. Continue whisking until the milk mixture is thoroughly combined.
- Pour the egg yolk mixture back into the warmed milk mixture in the saucepan, whisking constantly as you pour. This is your custard.
- Continue cooking the custard over medium heat, stirring constantly with a rubber spatula. Cook until the mixture has thickened and coats the back of the spatula.
- When your custard is fully cooked, place a fine mesh strainer over a blender and pour the mixture through the strainer into the canister of the blender. Use a spatula to scrape the toasted marshmallows into the blender. Allow the custard to cool slightly.
- When the custard is cool enough to safely blend, turn the speed to the lowest setting and blend for five to ten seconds. You want to blend in the marshmallows, but it's okay (ideal, even!) if a few toasty bits remain.
- Pour the custard into a large bowl. Stir in remaining one cup of heavy cream and the vanilla. Chill custard for at least four hours, or overnight.
- Use a very sharp knife to shave the dark chocolate bar. It's fine to leave some chunks. When the chocolate is completely shaved, store it in a plastic bag in the refrigerator until you churn the ice cream.
To make the peanut butter ripple:
- Combine peanut butter, cream, corn syrup and brown sugar in a small saucepan.
- Cook over medium heat until the sugar is dissolved.
- Store the peanut butter ripple in the refrigerator until you churn the ice cream.
To churn the ice cream:
- Freeze the custard according to the manufacturer's instructions.
- When churning is complete, or when the manufacturer's instructions specify it's time to add mix-ins, stir in the dark chocolate until it's thoroughly dispersed in the ice cream.
- As you remove your prepared ice cream from the machine, layer it with the chilled peanut butter ripple.
- Freeze to reach desired level of hardness.
For best results, use a high quality bar of dark chocolate that is at least 70% cocoa.
Amount Per Serving: Calories: 651Total Fat: 43gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 250mgSodium: 195mgCarbohydrates: 57gFiber: 2gSugar: 45gProtein: 13g