Peanut Butter Marshmallow Ice Cream Recipe

Peanut Butter Marshmallow Ice Cream

Have you ever dipped a big marshmallow in peanut butter? This Peanut Butter Marshmallow Ice Cream recipe is that good!

When I have big marshmallows and a jar of peanut butter in the house…together…I never fail to dip one of those fluffy confections into the peanut butter. I couldn’t tell you when this started but the urge has never gone away.

Making ice cream it dawned on me…combine the two in a frozen feast. And what a feast of flavor! The texture is fluffy and perfect for scooping and licking. The flavor is addictively luscious.

By the way, this ice cream was all gone before I even got the recipe published!

Mini marshmallows are recommended for this ice cream. They’re easier to mix in than large ones and speckle the ice cream just right. If you want more marshmallows don’t be shy. Since they’re added after the ice cream is made you can add as many as you like. I added one cup but next time I think I’ll make it two cups.

Crunchy peanut butter was used for this Peanut Butter Marshmallow Ice Cream recipe but it will work just as well with creamy…whichever is your favorite. And you don’t need any eggs.

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Coconut Ice Cream Recipe

This Coconut Ice Cream Recipe has terrific coconut flavor!

I just love this Coconut Ice Cream recipe for it’s wonderful coconut flavor. It contains Silk Coconut Milk and flaked coconut. Something I did notice…the milk makes the texture lighter and mixed with the coconut flakes, the ice cream may tend to crumble a bit days later, making it difficult to scoop into good firm balls. There is a fix for this…

After it has frozen, let is sit out until it’s just soft enough to stir with a spoon. Mix it up completely and put it back in the freezer. After the second chill it should have perfect texture and scoop beautifully for ice cream cones! This method also makes the ice cream fluffier and easier to scoop right out of the freezer.

You can also make Coconut Snowballs by scooping it into balls and rolling them in coconut. These snowballs will hold well for days in the freezer.

Should you decide to serve Coconut Snowballs from your freezer, you can store the coconut covered balls in a freezer container until ready to serve. They will continue to hold their shape quite a while after removing from the freezer so don’t feel rushed when serving. These are terrific tropical-style desserts with a little Kahlua poured over the top.

Honestly, this recipe is one of my favorites. I love it in a good waffle cone!

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Easy Vanilla Ice Cream Recipe

Vanilla Ice Cream Recipe

This is a simple and quick vanilla ice cream recipe with a flavor and texture so creamy and smooth it rivals some of the best gourmet vanilla ice cream available.

It took me a few flops before this vanilla ice cream recipe was ready to share. I did find one tiny issue with it though…it’s totally addicting!

The flavor is distinctly vanilla without being overwhelming and the texture is smooth, dense and creamy.

You have the option of using scrapings from one or more vanilla beans, depending on your taste, in the custard for this vanilla ice cream recipe. If you don’t have a bean, don’t worry! But please don’t use more vanilla extract to make up for it…it isn’t necessary. It will be just as creamy rich without the added bean seeds.

If you do decide to use beans and you’re not sure how to cut and scrape it, please click here for a handy guide.

You will notice that this recipe calls for half a dozen egg yolks. Oh my, but what to do with all of those egg whites if you don’t need them right away? Here’s a solution to help you save those egg whites until you have a recipe that calls for them!

The nice thing about a great vanilla ice cream recipe is that it can become the base to so many flavorful ice creams. You can add fruit, nuts, candies and with just a little extra time have a totally new dessert.

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Peanut Butter Marshmallow Ice Cream Recipe