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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Peanut Butter Marshmallow Ice Cream

Print Recipe

A truly decadent, fluffy concoction of favorites…peanut butter and marshmallows!

• CourseDessert

Servings

1-1/2 quarts

Servings 1-1/2 quarts

Peanut Butter Marshmallow Ice Cream Print Recipe A truly decadent, fluffy concoction of favorites…peanut butter and marshmallows! CourseDessert Servings 1-1/2 quarts Servings 1-1/2 quarts

Ingredients

• 2-1/2 cups half & half cream
• 3/4 cup sugar
• 1/2 cup marshmallow creme
• 1 cup peanut butter
• 1 cup whipping cream
• 1 tsp vanilla extract
• 1 to 2 cups mini marshmallows

Instructions

Part 1: Making the Base

1. First we begin with the half & half cream, sugar, marshmallow creme and peanut butter. In a large sauce pan, combine the half & half and the sugar. Over medium heat, stir the half & half and sugar until the sugar dissolves.

   
2. Add the peanut butter and marshmallow creme to the sauce pan.

   
3. Since we only want to warm the mixture to make melting the peanut butter and marshmallow cream faster, turn off the heat and stir until everything is thoroughly blended into a liquid without any remaining clumps of marshmallow creme or peanut butter. Chill thoroughly.

   

Part 2: Making the Ice Cream

1. When the base is fully chilled, add the whipping cream and vanilla extract to the base in the sauce pan. Mix thoroughly. Pour the ice cream mixture into your ice cream maker and follow manufacturer's instructions.

   
2. When your ice cream maker is done you should have a nice thick batch of ice cream the consistency of soft serve.

   
3. Pour the ice cream into a freezer container.

   

Part 3: Add Marshmallows

1. Now we need the mini marshmallows. Use 1 to 2 cups depending on how many you would like mixed into your ice cream.

   
2. Pour the marshmallows over the top of the ice cream.

   
3. Mix the marshmallows into the ice cream, folding them thoroughly so that they are blended into the bottom portion of your ice cream as well. Cover your container and freeze the ice cream overnight or until firm.

   
4. When fully frozen, you are ready to serve a decadent dish of Peanut Butter Marshmallow Ice Cream! Enjoy!