Tuesday, March 15, 2016

Low Carb Fluffernutter Ice Cream

One kind of treat I never had as a child was a fluffernutter. I had no idea it even existed until I was an adult. It’s a sandwich made with peanut butter and marshmallow fluff usually served on white bread. There exists ice cream flavorings specifically called fluffernutter, but they’re not generally available for home chefs. No worries. Individual peanut butter and marshmallow flavorings are easy to obtain. I’ll make little “sandwich bites” of peanut butter and marshmallow mix-ins as an extra bonus.

The mix-ins are comprised of the sweetened peanut butter made from my Low Carb Peanut Butter Eggs and my Low Carb Marshmallows with a little glycerine added. The amount of flavoring depends on which ice cream base you use. My Philadelphia base needs double the flavorings.


Low Carb Ice Cream Base
1-2 tablespoons LorAnn Oils Flavor Fountain Flavorings, Peanut Butter
3-4 drams LorAnn Oils Marshmallow Flavoring
½ recipe low carb marshmallows with ¼ teaspoon vegetable glycerin
sweetened peanut butter from my Low Carb Peanut Butter Eggs


  1. Make a small batch of sweetened peanut butter and marshmallows with glycerine. Freeze the marshmallows and cut them into small bits. Make little sandwiches out of the peanut butter and marshmallows and add to an empty ice cream container. Put the container in the freezer.
  2. Follow your ice cream maker’s directions for making ice cream. Remove from the ice cream using a silicone spatula and add some to the container. Add a layer of marshmallow/peanut butter sandwiches. Repeat until done. Freeze until solid.

Scoops of ice cream.

Scoops of ice cream.

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