Reese’s Fluffernutter Ice Cream
Need a gluten free side dish? Reese’s Fluffernutter Ice Cream could be a tremendous recipe to try. One serving contains 509 calories, 9g of protein, and 34g of fat. This recipe serves 8. For 78 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of heavy whipping cream, marshmallow cream, peanut butter cups, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 20 minutes. Summer will be even more special with this recipe. 6685 people have made this recipe and would make it again. It is brought to you by Inside BruCrew Life. Taking all factors into account, this recipe earns a spoonacular score of 44%, which is solid. Try Two-Ingredient Ice Cream (Reese's Mini Peanut Butter Cup Ice Cream), Fluffernutter Chip Ice Cream, and Reese’s Fluffernutter Cupcakes for similar recipes.
Servings: 8
Preparation duration: 20 minutes
Ingredients:
2 cups heavy whipping cream
1 cup marshmallow cream
1/2 cup peanut butter
1 bag Reese's Mini Peanut Butter cups, cut in half (8 oz. bag)
1 can sweetened condensed milk
Equipment:
mixing bowl
whisk
bowl
knife
Cooking instruction summary:
Chill your metal mixing bowl and wire whisk for 30 minutes. Using a fork, whisk together the sweetened condensed milk and peanut butter. Set aside. Place the whipping cream in the chilled bowl, and beat until it becomes whipped cream. Gently stir the peanut butter mixture into the whipped cream. Do not stir vigorously, as you do not want the air to dissolve from the whipped cream. Stir in the peanut butter cups.Pour half the mixture into a freezer safe bowl. Drop half the marshmallow cream on top and swirl with a knife. Spoon the rest of the ice cream on top and repeat with the marshmallow cream. Freeze for several hours or until completely frozen. Makes about 8 cups ice cream.
Step by step:
1. Chill your metal mixing bowl and wire whisk for 30 minutes. Using a fork, whisk together the sweetened condensed milk and peanut butter. Set aside.
2. Place the whipping cream in the chilled bowl, and beat until it becomes whipped cream. Gently stir the peanut butter mixture into the whipped cream. Do not stir vigorously, as you do not want the air to dissolve from the whipped cream. Stir in the peanut butter cups.
3. Pour half the mixture into a freezer safe bowl. Drop half the marshmallow cream on top and swirl with a knife. Spoon the rest of the ice cream on top and repeat with the marshmallow cream. Freeze for several hours or until completely frozen. Makes about 8 cups ice cream.
Nutrition Information:
covered percent of daily need
