This is not healthy.
Ya’ll know I am all about healthy and I did my best on this one, but there was no getting around it. This is just pure decadence.
Oh my goodness.
I can’t even believe I like this ice cream, after all I really don’t like marshmallows and cake batter is good but I’m not usually crazy over it.
You guys this ice cream is UH-MA-ZING!!
I think it’s the peanut butter to be honest…balances out all that sweetness going on….I dunno but I’m in love.
My sister-in-law, Amanda pointed me in the direction of this one when I put out a facebook request for favorite ice cream flavors a few weeks ago. I have no idea where she got this (ColdStone perhaps? I sounds like a ColdStone kinda thing) but does it matter?
No. Because this is the best.
Now most of you probably know I have a deep, deep hatred for cake mixes. Blech. You can always tell, no matter how doctored up it is, when someone has used a box. I don’t know what it is but there’s this flavor….plus I just can’t handle all the ‘extra’ stuff they throw in there. Just give me flour and some baking powder and some butter, maybe throw in some eggs I will give you a cake.
So it was with that mentality that I went about creating this ice cream.
We’re talking blender cake batter/ice cream mix here people.
Easy peasy. Throw it in the ice cream maker RIGHT. NOW.
- 1½ cups heavy cream
- 1 cup whole milk
- 6 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- ¾ cups all-purpose flour
- ¾ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon table salt
- 2 cups mini marshmallows
- ⅓ cup peanut butter
- Place all the ingredients, except the marshmallows and peanut butter into a blender.
- Blend until smooth.
- Pour into your ice cream maker and run according to manufacturers instructions.
- Once the ice cream is done in the maker, stir in the marshmallows and peanut butter.
- Serve at once or place in the freezer. If you put it in the freezer, set it on the counter for about 15 minutes before serving.