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.
Add the peanut butter and marshmallow creme to the sauce pan.
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
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.
When your ice cream maker is done you should have a nice thick batch of ice cream the consistency of soft serve.
Pour the ice cream into a freezer container.
Part 3: Add Marshmallows
Now we need the mini marshmallows. Use 1 to 2 cups depending on how many you would like mixed into your ice cream.
Pour the marshmallows over the top of the ice cream.
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.
When fully frozen, you are ready to serve a decadent dish of Peanut Butter Marshmallow Ice Cream! Enjoy!
