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Fluffernutter ice cream

This no churn Fluffernutter Ice Cream only requires 5 ingredients and an electric mixer! The sweet vanilla base is combined with rich peanut butter and marshmallow fluff to give this ice cream a unique, decadent flavor.

Marshmallow fluff mixed with peanut butter is a combination that many people have not heard of and is so underrated! If you are a fan of desserts like Nutter Butters then you will love this rich ice cream!

Scoops of Fluffernutter Ice Cream in a white dessert bowl.

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I love how simple this ice cream is to assemble. Unlike churned ice cream that requires a bulky churner, ice, and salt, this ice cream is made using a combination of whipped cream and sweetened condensed milk.

The whipped cream gives the ice cream a light, airy texture that is smoothed out by the condensed milk.

What Is Fluffernutter?

The flavor of fluffernutter started with a sandwich that became popular in the 1960s, which was creamy peanut butter and sweet marshmallow fluff spread on white bread.

Now, the term ‘fluffernutter’ refers to anything that uses the flavors of peanut butter and marshmallow combined. The flavor is a mix of sweet and slightly salty because of the peanut butter, and tastes delicious as ice cream!

Ingredient Notes

Please take a look at the printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients to make Fluffernutter Ice Cream set out on the counter.
  • Heavy Whipping Cream—Whipped to stiff peaks.
  • Sweetened Condensed Milk—Gives the ice cream a smooth texture that makes it easier to scoop.
  • Peanut Butter—Processed peanut butter will give your ice cream more stability than organic peanut butter.
  • Marshmallow Fluff—For extra sweetness and flavor.
  • Vanilla Extract—Helps the flavor of the marshmallow fluff stand out against the peanut butter.

How to Make Fluffernutter Ice Cream

Heavy whipping cream and vanilla in a mixing bowl.
Whipped heavy cream and vanilla in a mixing bowl.

Whisk the cream and vanilla on high speed until the cream begins to form stiff peaks.

Sweetened condensed milk, peanut butter and marshmallow fluff added to whipped cream in the mixing bowl.
Fluffernutter Ice cream is poured into a metal loaf pan to freeze.

Then add the sweetened condensed milk, peanut butter, and marshmallow fluff. Reduce the mixer speed and whisk until the ingredients are fully combined.

Next, pour your ice cream mixture into the metal loaf pan and cover it with plastic wrap.

Place the loaf pan in the freezer and allow your ice cream to chill until it is set in the middle.

Fluffernutter Ice Cream scoops in a loaf pan.
Scoop of Fluffernutter Ice Cream in ice cream scooper over the loaf pan.

Scoop, serve, and enjoy!

Best Fluffernutter Ice Cream Toppings

The sweet and salty flavors of fluffernutter ice cream pair well with so many toppings! We love to set everything out in bowls buffet style for people to choose what they want to top their ice cream with. Here are some of our favorite ideas:

  • Chopped Fruit—Like strawberries, bananas, and cherries add a nice contrast to the rich peanut butter flavor in the ice cream. Adding fresh or frozen fruit turns this ice cream into a dessert version of a PB&J sandwich.
  • Sweets—Try adding mini marshmallows, chocolate chips, or chopped peanut butter cups to your ice cream mixture before you freeze it for extra texture and flavor.
  • Syrup—Whether you are folding it into your ice cream or drizzling it on top, chocolate syrup makes a great addition to this ice cream.

If you want to take your ice cream to the next level, try serving a scoop of the ice cream on top of a warm homemade brownie!

How To Store

This ice cream can be stored in the freezer for up to 2 months! Make sure your ice cream is fully covered with plastic wrap or transferred to an airtight container to maintain freshness and avoid freezer burn.

Recipe Tips

  • Make sure to use heavy whipping cream that is very cold, right out of the fridge. This will help it mix quickly and keep the perfect, light texture you want!
  • Because the marshmallow fluff is so thick, it is easiest to use the electric hand mixer to mix it into the ice cream.
  • The marshmallow fluff will not freeze completely solid, so this ice cream will be on the softer side. As a result, I recommend leaving it in the freezer until you are ready to scoop it. You will not need to let it sit on the counter to soften before scooping it.
  • I don’t recommend using organic peanut butter. It tends to be runnier, which will prevent your ice cream from setting up all the way.
Scoops of Fluffernutter Ice Cream in a sugar cone.

My family loves ice cream and here are a few more of our favorites to try!

This fluffernutter ice cream is sure to be a big hit! The creamy, salty peanut butter pairs perfectly with the rich, sweet marshmallow fluff. You will love how easy this no churn ice cream is to make.

Scoops of Fluffernutter Ice Cream in a white dessert bowl.

Fluffernutter Ice Cream Recipe

Author: Judy Wilson
This delicious no-churn Fluffernutter Ice Cream only requires five ingredients and an electric mixer! 
Prep Time 15 minutes
Cook Time 0 minutes
Freeze Time 6 hours
Total Time 6 hours 15 minutes
Course Dessert
Cuisine American
Servings 6
Calories 775 kcal

Ingredients
  

  • cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 14 ounce can sweetened condensed milk
  • ¾ cup peanut butter
  • 1 cup marshmallow fluff

Instructions
 

  • Use an electric hand mixer to whisk the cream and vanilla on a high speed for about 4 minutes, or until the cream begins to form stiff peaks.
  • Add the sweetened condensed milk, peanut butter, and marshmallow fluff. Reduce the speed of the mixer to low and whisk until all of the ingredients are fully combined.
  • Pour the ice cream mixture into a 9x5-inch loaf pan and cover it with plastic wrap. Transfer the loaf pan to the freezer and allow the ice cream to chill for 6 hours or until it is set in the middle.
  • Scoop, serve, and enjoy!

Notes

The marshmallow fluff will not freeze completely solid, so this ice cream will be on the softer side. As a result, I recommend leaving it in the freezer until you are ready to scoop it. You will not need to let it sit on the counter to soften before scooping it.
This ice cream can be stored in the freezer for up to two months. To maintain freshness and avoid freezer burn, make sure your ice cream is fully covered with plastic wrap or transferred to an airtight container.
 

Nutrition

Calories: 775kcalCarbohydrates: 64gProtein: 15gFat: 54gSaturated Fat: 27gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gCholesterol: 123mgSodium: 247mgPotassium: 513mgFiber: 2gSugar: 55gVitamin A: 1489IUVitamin C: 2mgCalcium: 263mgIron: 1mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
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