An easy peanut butter ice cream that needs just five ingredients and a mixer — no ice cream machine required. This no-churn Fluffernutter Ice Cream is a simple, creamy summer treat that combines rich peanut butter, marshmallow cream, and chopped Reese’s peanut butter cups for irresistible flavor.
Summer may feel unpredictable this year, with frequent storms and cooler days, but the season still calls for ice cream. If you’ve tried the popular two-ingredient ice cream, you know how fast a homemade frozen dessert can come together — and this Fluffernutter version follows that same easy philosophy. The active prep takes only about 20 minutes, but allow roughly four hours for the mixture to freeze to a scoopable consistency.
Last summer’s peanut butter brownie batter swirl was a hit with my family, so I knew peanut butter had to make a return. This time I increased the peanut butter, added marshmallow fluff, and folded in my favorite Reese’s Mini Peanut Butter Cups for texture and extra chocolate-peanut butter harmony. A chocolate cookie cone is the ideal vessel for this flavor combo — the contrast of crunchy chocolate and creamy peanut butter ice cream is hard to beat.
The recipe is straightforward and forgiving, perfect for busy days when you want homemade ice cream without special equipment. Whipping the cream and folding in the peanut butter mixture preserves lightness, while the marshmallow cream swirled through adds pockets of sweet, gooey texture. The chopped Reese’s cups give every spoonful a peanut-butter-chocolate surprise.
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Recipe
Fluffernutter Ice Cream
8 cups ice cream
20 minutes
20 minutes
Easy homemade peanut butter ice cream that does not require a machine.
Ingredients
- 1 can sweetened condensed milk
- ½ cup peanut butter
- 2 cups heavy whipping cream
- 1 (8-ounce) bag Reese’s Mini Peanut Butter Cups, cut in half
- 1 cup marshmallow cream
Instructions
- Chill a metal mixing bowl and wire whisk in the refrigerator for 30 minutes.
- In a small bowl, whisk together the sweetened condensed milk and peanut butter until smooth; set aside.
- Pour the heavy whipping cream into the chilled bowl and beat until it forms stiff peaks.
- Fold the peanut butter and condensed milk mixture gently into the whipped cream, taking care not to deflate the whipped cream.
- Stir in the chopped Reese’s Mini Peanut Butter Cups gently to distribute them without overmixing.
- Pour half the mixture into a freezer-safe container. Dollop half the marshmallow cream over the surface and use a knife to swirl it through.
- Spoon the remaining ice cream mixture on top, add the remaining marshmallow cream, and swirl again.
- Freeze for at least four hours or until firm. Scoop and enjoy.
Nutrition Information:
Yield: 16
Serving Size: 1
Amount Per Serving:
Calories: 254
Total Fat: 20g
Saturated Fat: 9g
Trans Fat: 0g
Unsaturated Fat: 9g
Cholesterol: 35mg
Sodium: 109mg
Carbohydrates: 17g
Fiber: 1g
Sugar: 13g
Protein: 4g
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