Alright! Back in the States, back in the kitchen! Starting off, of course, with some ice cream. Peanut butter and fluff is a flavor combo that pretty much can’t go wrong.

Ingredients:

• 2 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 1/2 cups creamy peanut butter
• 2 teaspoons vanilla extract
• 1 1/2 cups marshmallow fluff
• 2/3 cups white chocolate chips

Combine the cream, milk, sugar, salt, and 1 cup of the peanut butter in a large saucepan over medium heat.

Cook, stirring constantly, until the peanut butter melts. Continue to cook, stirring occasionally, until the mixture begins to bubble around the edges.

Ok mine bubbled toward the middle first?

Remove from the heat, stir in the vanilla, and transfer to a bowl. Refrigerate until well chilled – for me this took almost 2 hours.

Once it cools a bit, put some saran wrap right down on the surface or else you get a narsty peanut butter skin on the top.

Once cold, freeze the mixture in your ice cream maker.

A few minutes before it’s done, add 1 cup of the fluff, roughly a quarter cup at a time. When I checked on mine at 20 minutes in, it had already expanded so much and gotten so firm that just dumping the fluff on top wasn’t going to get it worked in, so I added it in the next step.

Scoop the frozen mixer out into a tupperware or other container, and stir in the remaining 1/2 cups of peanut butter and fluff, and the white chocolate chips.

Freeze 4-6 hours to firm up.

Streaks of peanut butter and fluff, and a fabulous peanut butter base! Just watch out while you’re making it – it’s kind of impossible to do anything with fluff without somehow getting it in your hair.

Fluffernutter Chip Ice Cream

From How Sweet It Is.

• 2 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 1/2 cups creamy peanut butter
• 2 teaspoons vanilla extract
• 1 1/2 cups marshmallow fluff
• 2/3 cups white chocolate chips

Combine the cream, milk, sugar, salt, and 1 cup of the peanut butter in a large saucepan over medium heat. Cook, stirring constantly, until the peanut butter melts. Continue to cook, stirring occasionally, until the mixture begins to bubble around the edges. Remove from the heat, stir in the vanilla, and transfer to a bowl. Refrigerate until well chilled, 1-2 hours.

Once cold, freeze the mixture in your ice cream maker. A few minutes before it’s done, add 1 cup of the fluff, roughly a quarter cup at a time. Scoop the frozen mixer out into a tupperware or other container, and stir in the remaining 1/2 cups of peanut butter and fluff, and the white chocolate chips. Freeze 4-6 hours until firm.