Fluffernutter Ice Cream Recipe
This delicious no-churn Fluffernutter Ice Cream only requires five ingredients and an electric mixer!
Servings: 6
Calories: 775kcal
Ingredients
- 2¼ 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: 775kcal | Carbohydrates: 64g | Protein: 15g | Fat: 54g | Saturated Fat: 27g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Cholesterol: 123mg | Sodium: 247mg | Potassium: 513mg | Fiber: 2g | Sugar: 55g | Vitamin A: 1489IU | Vitamin C: 2mg | Calcium: 263mg | Iron: 1mg