Chocolate Fluffernutter Ice Cream – Rich chocolate ice cream with a swirl of fluffernutter (peanut butter and marshmallow cream), a wonderful treat anytime of the year!
When our children were little, they were very close. Our son (Patrick) is only 19 months older than our daughter (Allie) so they truly grew up at the same time. They also played well together … at least most of the time. I remember when Allie was very little, Patrick was doing something that annoyed her greatly. She came to me and said “Patrick is bothering me!” Instead of intervening I thought she should settle the dispute on her own. Problem solving skills are essential to a successful life! I told Allie “tell him not to!” She marched over to Patrick, put on her best-tough face, looked him in the eye with her hands on her hips and said “not to!” I adore my children and really miss those wonderful days.
First of all that little story doesn’t really have anything to do with homemade ice cream … except, when I was thinking about making this frozen, amazing treat – I couldn’t come up with a good reason … (wait for it!) … “not to.” I pulled out my cookbook titled Jeni’s Splendid Ice Creams at Home and decided to give one of her recipes a try. I seem to have a problem leaving well enough alone so I adapted her recipe for The Darkest Chocolate Ice Cream In The World to include a ripple of marshmallow cream combined with creamy peanut butter, i.e. fluffernutter! I’ve never had a fluffernutter sandwich but always loved a good chocolate and peanut butter dessert. Her approach to ice cream is brilliant with creative variations and inspired ingredients. Jeni didn’t publish a fluffernutter version – so I thought I would help her out!
Even though this is an eggless recipe, there are two stages of cooking the base and chocolate syrup. Combine cocoa powder, brewed coffee, and sugar, bring to a boil. Off heat add chopped bittersweet chocolate and stir until melted, set the syrup aside. Create a slurry made with milk and cornstarch, set aside. Whisk the cream cheese into the warm chocolate syrup; Cook the remaining milk, cream, sugar and corn syrup in a heavy bottom 3.5 to 4 quart sauce pan. Bring to a boil and cook for 4 minutes. Off heat whisk in the cornstarch slurry and set back on the stove and cook until slightly thickened. Combine the chocolate mixture with the cream mixture and place in an ice water bath stirring every 5 minutes until chilled. Refrigerate overnight or at least 8 hours then process according to your ice cream maker directions.
While the ice cream freezes, combine the marshmallow fluff, peanut butter and milk and whisk until smooth. Place the mixture in a piping bag and set aside.
Scoop 1/3 of the frozen chocolate ice cream into your storage container and layer with 1/3 of the peanut butter mixture. Repeat two more times and swirl the two together using a skewer or kitchen knife. Freeze overnight or up to 3 days before serving.
Also, in addition to my obvious desire to make and eat crazy delicious ice cream, I want to show off my newly engraved ice cream scoop hand-made by Michael at Michael’s Woodcraft. Michael is a very talented artist and also writes a great blog posting photos of the gorgeous mountains around their home in South Carolina. Michael also bakes and posts recipes along with photos of his cutting boards, birdhouses, honey dipper sticks and handmade wooden rolling pins. I am very impressed, he must never sit down! Thank you Michael! I love my scoop, and my rolling pin, and the boards – I love it all!
Do you love peanut butter and chocolate, like I love peanut butter and chocolate? Then don’t let this recipe for Chocolate Fluffernutter Ice Cream scare you – this is very easy and worth every single minute by the stove!
Don’t forget the PIN!
- For the Chocolate Syrup:
- 1/2 cup natural unsweetened cocoa powder
- 1/2 cup brewed coffee
- 1/2 cup granulated sugar
- 2 ounces bittersweet chocolate chopped
- For the Ice Cream Base:
- 2 cups whole milk
- 1 tablespoon plus 1 teaspoon cornstarch
- 2 ounces cream cheese softened
- 1/4 teaspoon fine sea salt Fleur de Sel
- 8 ounces heavy whipping cream
- 1/2 cup granulated sugar
- 2 tablespoons light corn syrup
- 1/2 teaspoon pure vanilla extract
- For the Fluffernutter Cream:
- 1 cup marshmallow cream
- 1/2 cup creamy peanut butter
- 2 tablespoon whole milk
- Prepare an ice water bath in a large bowl.
- For the chocolate syrup combine the cocoa powder, brewed coffee, and 1/2 cup granulated sugar, in a small saucepan. Bring to a boil and cook for 30 seconds. Remove from the heat and add chopped bittersweet chocolate. Stir until melted. Add the vanilla and salt and set aside.
- Create a slurry made with 2 tablespoons of the milk and cornstarch, whisk until smooth, set aside.
- Whisk the cream cheese into the warm chocolate syrup until smooth.
- In a heavy bottom 3.5 to 4 quart saucepan, combine the remaining milk, cream, sugar and corn syrup. Bring to a boil over medium-high heat and cook for 4 minutes. Off-heat whisk in the cornstarch slurry. Set the saucepan back on the heat and cook until slightly thickened, about 1 minute.
- Combine the chocolate mixture with the cream mixture in a large glass or metal bowl and place in an ice water bath. Stir every 5 minutes until chilled then refrigerate overnight or at least 8 hours. Process according to your ice cream maker directions.
- For the Fluffernutter:
- While the ice cream is processing, whisk together the marshmallow fluff/cream, peanut butter and 2 tablespoons milk. Place the mixture in a piping bag and set aside.
- Once the ice cream is frozen, layer 1/3 of the chocolate mixture in an air-tight freezer safe container. Squeeze 1/3 of the fluffernutter on top, then repeat twice more with a layer chocolate, then marshmallow, etc. Swirl the chocolate and peanut butter together using a kitchen knife or skewer. Freeze the ice cream overnight or up to 3 days.
Here are some of my favorite ice cream making tools!
Here are a few more fluffernutter recipes you might enjoy!
- Fluffernutter Milkshake ~ from Brown Eyed Baker
- Frozen Chocolate Fluffernutter (Peanut Butter Marshmallow) Pie ~ from Boulder Locavore
- Fluffernutter Cookies ~ from Two Peas & Their Pod
- Homemade Fluffernutter Fudge ~ from Big Bear’s Wife
Finally, I seem to be on a chocolate streak lately when this time of year is usually my “lemon period.” Cravings are cravings – they don’t have to make any sense.
We have a day or two of warm weather, here and there, but mostly cold nights and gray dreary days. If we could get a few days of sunshine, the forsythia, tulips and others would come out to play. Fingers crossed – and hope you have a lovely weekend! Thanks so much for stopping by.