Chocolate Fluffernutter Ice Cream

5 from 1 vote

A deliciously rich dark chocolate ice cream layered with a ribbon of fluffernutter - a combination of marshmallow cream and peanut butter.

Prep Time30

Cook Time10

Total Time40

Course: Frozen dessert, Ice Cream

Cuisine: American

Keyword: chocolate, ice cream

Servings: quarts

Calories: 2533kcal

Author: Tricia

Ingredients

For the chocolate syrup:

½ cup natural unsweetened cocoa powder
½ cup brewed coffee
½ 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
¼ teaspoon fine sea salt (Fleur de Sel)
8 ounces heavy whipping cream
½ cup granulated sugar
2 tablespoons light corn syrup
½ teaspoon pure vanilla extract

For the fluffernutter cream:

1 cup marshmallow cream
½ cup creamy peanut butter
2 tablespoon whole milk

Instructions

Prepare an ice water bath in a large bowl.
For the chocolate syrup combine the cocoa powder, brewed coffee, and ½ 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 ⅓ of the chocolate mixture in an air-tight freezer safe container. Squeeze ⅓ 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.

Notes

Chocolate ice cream recipe adapted from Jeni's Splendid Ice Creams at Home

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition