So so so so so so good. Softest, yummiest ice cream ever.
Ingredients:
- 2 c. whipping cream or heavy cream
- 1 (14 oz.) can sweetened condensed milk {about 1 cup}
- 3/4 c. chocolate syrup
- 1 c. coarsely crumbled Nutter Butters {about 10 cookies}
- 1/4 c. marshmallow fluff {optional}
- 2 T. creamy peanut butter {optional}
Directions:
- Chill a large mixing bowl and the beaters of an electric mixer (or whisk attachment of a stand mixer) in the refrigerator for about 15 minutes. Remove from the refrigerator and pour whipping cream into the chilled bowl. Beat on high speed until stiff peaks form.
- Gently stir in sweetened condensed milk and chocolate syrup. Fold in Nutter Butters.
- In a small bowl, stir together marshmallow fluff and peanut butter until well combined. Drizzle in ribbons onto Nutter Butter mixture; gently swirl in peanut butter mixture with a knife. {This step is optional. For a less pronounced peanut butter flavor, omit this step.}
- Spoon into a freezer safe container, cover, and freeze for about 4 hours or overnight.
*www.thekitchenismyplayground.com
My Notes:
To see which way would be easier, I actually tried making the ice cream in the ice cream maker.
1. Prep ice cream maker according to manufacturer's directions.
2. Combine cream, condensed milk, and chocolate syrup. Pour in ice cream maker and allow it to mix for about ten minutes.
3. Add cookies. Allow cookies to blend into mixture for another 5 minutes or so.
4. Add marshmallow/peanut butter mixture. (It's easier to "drizzle" if it's microwaved for a few seconds. If not, I just "dropped" small spoonfuls into maker as it was stirring.)
5. Allow ice cream to churn until it reaches a "soft-serve" consistency. (Takes about 30 minutes.) Once you've practically finished eating the entire thing, transfer what's left to a freezer-safe container and freeze for a couple hours for a slightly firmer consistency.
*Next time, I'm adding pretzels to the recipe. Next time, meaning, like, tomorrow.