Colorful and creamy no-churn white chocolate ice cream with a fluffernutter swirl!
While there are several unicorn ice cream recipes all over the Internet, I can GUARANTEE that you have not had one quite like this one. Why? Because instead of just making your standard plain Jane (sorry if your name is Jane) vanilla ice cream, dying it different colors and calling it a day, I decided to kick it up a few notches.
When it comes to unicorns, there is no such thing as plain or ordinary.
No. Such. Thing.
But don’t let those few notches intimidate you. This ice cream is easy peasy lemon squeezy! Except there are no lemons involved…or peas…
I decided to go with the simple no-churn method of making ice cream for three reasons. One, it’s so dang easy–obvi. Two, I wanted to make this recipe accessible to those who don’t have an ice cream maker. And D, I couldn’t use my ice cream maker since I forgot that I took the bowl out of the freezer…womp, womp.
Oh well, the nice thing about this no-churn ice cream is that it creates a much creamier, less icy ice cream. Huh, I guess that’s how they came up with the word, ice cream…
Anywho, I’ve definitely made my fair share of no-churn ice cream recipes, and I love how soft and fluffy it is even when it’s freshly out of the freezer. None of that rock-hard, break-your-arm-off stuff that causes instant brain freeze when your impatient self bites into it. And with a base of just whipping cream and sweetened condensed milk, this ice cream requires much fewer ingredients than your average recipe.
To the base, however, I added some melted white chocolate. As I mentioned earlier, plain vanilla ice cream just wouldn’t cut it. White chocolate definitely amps up the sweetness factor in this ice cream, so if you don’t have AS sweet of a sweet tooth as I do, then you might want to reduce the amount of sweetened condensed milk by 1/3 or even 1/2.
This ice cream wouldn’t be nearly as fun or purty without the intermingling of bright colors, so I divided the custard base into four separate bowls and dyed each individually. I used pink, purple, teal (blue + green), and yellow.
And because this ice cream wasn’t sweet enough already ( 😉 😉 ), I thought I’d throw in a sweet swirl of peanut buttery fluff, aka, fluffernutter drizzle.
Yes, my friends, this ice cream is not for the faint of heart. It’s rich beyond words, but unbelievably heavenly. One lick–instant diabetes.
But it’s worth it.
Oh trust me. It is SO worth it.
Intertwined throughout the sweet white chocolatey ice cream, the fluffernutter swirl is really what ties everything together. The salty sweetness of the peanut butter definitely helped to cut a bit of the sweetness, and I loved the contrasting chewy chunks of swirl with the creamy ice cream.
I can’t tell you how many times I was tempted to just lick every melty bit of ice cream as I was taking these photos.
Thank Goddess no one is around to see me licking my screen at this very moment…
Unicorn Ice Cream
6 ounces white chocolate, chopped
1 (14 oz) can sweetened condensed milk
1 (7 oz) container marshmallow cream
3 Tablespoons creamy peanut butter
2 cups heavy cream
Food coloring (pink, purple, blue, and yellow)
In a microwave-safe bowl, heat the chocolate in the microwave until smooth. Stir in sweetened condensed milk. Return to the microwave for another 30 seconds, stirring until smooth. Set aside to cool.
Place the marshmallow cream and peanut butter in a bowl. Heat in the microwave for 20 seconds, remove, and stir until smooth.
In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream on high until stiff peaks form. Pour in the cooled white chocolate mixture and continue beating until incorporated.
Divide custard mixture among four bowls and dye each individually with desired colors. Spoon about 1/3 of the colored custards into an 8-inch baking pan, alternating between each color. Drizzle 1/3 of the fluffernutter mixture on top.* Repeat these steps twice more with the remaining custard and fluffernutter mixture.
Using a skewer or knife, swirl a few figure-8’s throughout the pan.** Top with sprinkles. Wrap pan with plastic wrap and freeze for at least 8 hours or overnight.
*If fluffertnutter swirl has thickened too much from cooling, microwave it for 5-10 seconds until it drizzles more easily.
**Once fluffernutter swirl sits in the cold custard long enough, it’ll start to stiffen making it a little difficult to swirl with a knife. If this happens, just lift the knife out of the pan and swirl in a different area. It’s more of a swirl and lift action.