Dark Chocolate and Peanut Butter Ice Cream

Now this is MY KIND of ice cream! After making two wonderful (but not up my personal alley) batches of ice cream for Michael, I finally made some for ME*!

*Ok...it's for both of us. I'm still nice, I share.

My current favorite ice cream flavor (aside from Jeni's Salty Caramel), that I order when I go to most places, is dark chocolate with peanut butter swirl. I need the chocolate to be chocolatey (none of that sub-par, barely chocolatey ice cream for me!) and I need the pb swirl to be nutty and gratuitous--no skimping on the peanut butter!!! This recipe is everything I want! It's rich and the chocolate flavor is perfect, and there is PLENTY of salty and nutty peanut buttery goodness swirled up in there.

Bonus? The recipe is super easy and egg-free. I won't say that it's healthy but...it's not as bad for you as it could be (no egg yolks mean lower fat, dark chocolate is good for you, and the peanut butter swirl is created from just mixing peanut butter and coconut oil together!) For ideal peanut buttery results...I suggest you make homemade crunchy peanut butter. It's the perfect accompaniment to the chocolate ice cream. If you like rich desserts then this is for you! It also makes the perfect amount---not so much that you can't make it all at once in your ice cream maker, but enough that you won't run out too quickly. This is definitely a winner all around!

Chocolate Peanut Butter Cookie Granola ~ #Oatober with PB & Co and Bob's Red Mill

Disclaimer-I was provided with oats and peanut butter from Bob's Red Mill and Pb & Co to use for this recipe. I received no further compensation and was under no obligation to review or host a giveaway. All opinions are, as always, my own. This post also contains Amazon affiliate links.

Guys...I am so excited to help ring in #Oatober with this recipe! Oh, what is Oatober, you ask? It's October....but Peanut Butter & Co. and Bob's Red Mill have teamed up to make this month all about hearty, versatile oats + delicious and flavorful peanut butter! And I'm so stoked because these are two of my favorite brands-I legit. use them all the time!

Now....there are a bjillion ways you can pair oats and peanut butter (oatmeal, cookies, fruit crisp desserts, etc.) but one of my favorites in GRANOLA. I just love granola. It's such a tasty and easy breakfast or snack and it can even be used in other things (granola waffles? granola cookies? etc.) So...I decided that was the perfect thing to share with you guys today!

Something really cool and unique about this recipe is the whole wheat flour-it creates little clumps and is part of what adds to the "cookie" sort of feeling this granola has. Oh and be prepared-it will 100% smell like you're baking delicious cookies when it's in the oven. But that's ok because, even though this granola is healthy and wholesome and filling, it's also insanely delicious. Dark Chocolate Dreams is my pb bestie-chocolatey and peanut buttery goodness. Then we have crunchy peanuts and subtly sweet honey and the chewiness that you get courtesy of oats. Perfection. Guiltless indulgence!

Oh yeah and...continue on past the recipe for a GIVEAWAY! :D

Peanut Butter Swirled Chocolate Cookies

First of all: I'd like to publicly thank my amazing cousin and bridesmaid Emily for the little cutting board and plate you see featured here: for my wedding gift (Michael got his own, mainly Batman-related, gifts from her) she got me a ton of food photography props from Fishs Eddy and it was pretty much the sweetest thing ever. So we can all thank her for how cute these pics turned out.

Now, back to the food that is being featured on aforementioned food props. 

Michael needed me to bake cookies for him to bring to work again. And they wanted cookies that involved chocolate and peanut butter. And thus, these lovelies were made!

These are some seriously chocolatey cookies. And they're perfect for gifting or shipping since they're sturdy BUT they're also delightfully soft and chewy when warm. And then...the beautiful surprise...peanut butter swirled throughout. And I may have used chocolate peanut butter for mine because...I mean...why not? Right?

They went over super well with Michael's coworkers but the recipe makes a lot of cookies...so they also went over well with Michael's family a week later at Conneaut. And yesterday when Michael ate the last 2 in his lunch. So...they age well. But I still recommend eating them fresher. Freeze them if you must-they freeze great! 

Now, go forth and eat cookies!

{Healthier} Chocolate Peanut Butter Swirl "Cupcakes"

Are these muffins? Are these cupcakes? Are they some sort of healthier hybrid?? We may never know. But-for simplicity's sake...we'll call them cupcakes. Even though they have no frosting...and are actually acceptable for breakfast...

...just....go with me on this.

These cupcakes are made with whole wheat flour, Greek yogurt, egg whites, TWO bananas, and  swirl of peanut butter (or-in my case-homemade almond peanut butter). They also have unsweetened cocoa powder and dark chocolate chips which are perfectly fine. And...and I mean...there's also a little bit of all purpose flour, sugar, and some peanut butter chips. But not much of them! So I definitely still ate these as my healthy snack and for breakfast. (Not that I've never eaten a full on cupcake or cookie for breakfast...I have...I just, ya know, felt semi-bad about it.)

My brother and I were big fans of these--which makes sense. They combine chocolate, banana, and peanut butter. Which we love. Our only complaint is a wish that there was more peanut butter sooo---if you wanna be extra generous with your peanut butter swirl...I certainly would approve. Michael didn't adore these (he thought they were fine), largely because they have a fairly obvious banana flavor and he is not a banana fan. But that's ok! They're so moist and soft and there's gooey chocolate chips (if you're smart and eat these warm) and a bit of peanut butter and just...mmm. They're delicious enough that I don't mind not sharing!

Chocolate Peanut Butter Chip Cookies-Cookie of the Month {Peanut Butter}

Lighting is super unpredictable and 1 hour makes all the difference...which is why half these photos have way worse lighting than the other half...sorry about that...

ANYWAY-let's focus on the fact that this is another cookie of the month! And this month's ingredient is PEANUT BUTTER! I love peanut butter. And cookies. So...no complaints here!

As you know...I've got a wedding coming up. And these cookies are not healthified AT ALL. And...of course they're delicious. Dangerously so. Sooo I had to get rid of some of them so I wouldn't have an excuse to eat like a dozen cookies. Incidentally, the day I made these I saw my brother (and made him cheat on his health regimen to have one) and Michael and I got together with his work friends. So I packed them each a cookie! Because I'm totally that person. And everyone was pretty. darn. happy about it! Win win!

These cookies are a great size and they're gooey and chewy and moist and chocolatey and perfectly soft and the peanut butter chips pack in even more peanut butter flavor! And they look pretty when they're all gooey. (Which I 100% endorse serving these cookies warm. If they're leftover you just microwave them for 10-15 seconds.) And now I want one. Which is precisely why I CANNOT BE TRUSTED AROUND DELICIOUS COOKIES!

{Healthy} Peanut Butter Chocolate Chip Oat Bars- #ChocPBDay

Welcome to the 2nd annual Chocolate Peanut Butter Day!!! 

A group of bloggers (hosted by the amazing and talented Carla of Chocolate Moosey and Miriam of Overtime Cook) have declared March 25th the official day to celebrate the ultimate of flavor pairings: chocolate and peanut butter! We had so much fun last year that of course I was excited to celebrate again this year!

Chocolate and peanut butter are my absolute favorite. My favorite candies growing up all had that beautiful pairing and SO MANY of the desserts I've made are choc/pb-fied (last year I even did a round up of 35 chocolate and peanut butter recipes on the blog...and goodness knows I've made many many more over the course of the year!) I've even been known to melt together some chocolate and peanut butter for a quick and richly delicious treat when I have no other sweets around. That is the depth of my love. (In a perfect world I'd have chocolate cake with peanut butter filling for my wedding cake but...alas...I'm playing it safe in case there are allergies.)

As you can tell if you've visited this little blog-ette of mine in 2015--I'm on a bit of a "healthier" kick. Partly just because I want to get back to a better place physically and partly because my wedding is quickly approaching! So these bars that I decided to make are on the healthier side. But you know what's funny? Almost every healthy dessert I make involves chocolate and peanut butter. Why? Peanut butter is delicious BUT also full of protein and good stuff and oftentimes makes an excellent substitute for butter. And chocolate is an antioxidant and...well...I need it. So I throw it in nearly everything to keep me sane. The point is-it was definitely not difficult to find something to make for Chocolate Peanut Butter Day! 

Here is the beauty of healthy treats: they can be dessert, a snack, or breakfast! So these chewy, hearty, delicious bars (which have just the right amount of sweetness) may be consumed thrice a day. In fact...I think I'd recommend it. Good for the soul and all that.

Chocolate Peanut Butter Coconut Nutty Granola

This is my favorite thing I've made lately.

Like...every time I eat it I want to just go "Mmmmm....SO GOOD!" and then I curse myself for not making homemade granola more often. Because then I could have eaten this deliciousness sooner.

This granola tastes better than candy. It's sweet and crunchy and chocolatey and nutty and...it almost tastes as bit caramelized. It's the best granola I've ever eaten and by far the best I've ever made. Before making this recipe I hadn't really thought through how adaptable granola is. Like...you can pretty much throw whatever stuff you want in there. And that is what I did. And it turns out all the odds and ends I needed to use up were the perfect mix. Kismet!

Oats are the base of granola. Then some coconut oil and honey and dark chocolate peanut butter bind and sweeten the entire thing. And then...add whatever you choose. In this case I chose to add whole almonds and chopped hazelnuts and pecans and-my unexpected favorite-toasted coconut flakes. Oh my GAWD, those toasted coconut flakes after they were baked in the entire mixture turned out to be ridiculously irresistible. So friggin delicious. The entire thing was-just the most satisfying snack or breakfast or...heck...dessert!

You have GOT to try it!

Healthier Dark Chocolate Brownies-Peanut Butter & Co. #MysteryIngredient Challenge

Did you know that March in National Peanut Month? Well-IT IS! To celebrate, Peanut Butter & Co. wanted to showcase the versatility of peanut butter by providing a mystery ingredient {to those of us who accepted the challenge} to be paired with peanut butter in a recipe. ((And, also to celebrate, we're having a PB & Co giveaway! Scroll past the recipe to find out how to enter))

My mystery ingredient? Espresso powder.

Truthfully, I'm not a fan of coffee. I don't like the flavor (although I ADORE the scent). However I have heard multiple times how adding coffee/espresso to certain chocolate desserts just intensifies the chocolate flavor. And...um...I LOVE chocolate. The more deep, dark, and intense the chocolate flavor the better! So I knew that I would be pairing the espresso with my favorite PB & Co peanut butter: Dark Chocolate Dreams.

In case you haven't read any of my previous posts about Peanut Butter & Co, here's why I love them (aside from the sole fact that they make a dark chocolate peanut butter...which is pretty epic on its own): their peanut butters are natural (hooray-a short and pronounceable ingredient list) and no-stir and they contain no cholesterol, trans fats, hydrogenated oils, or high fructose corn syrup (and they're also certified gluten-free, vegan, and kosher!) If I'm not making homemade nut butters, PB & Co is pretty much the only peanut butter brand I use.

Back to these brownies. I knew I wanted to use the espresso to really amp up the chocolate flavor of whatever I would make, and that Dark Chocolate Dreams would help me do that. I'm also still trying to make healthier treats since I'm pre-wedding. So I decided to adapt a recipe that I found for whole wheat brownies (which already called for instant espresso) and replace ALL the butter in said recipe with the Dark Chocolate Dreams. Oh yeah. I also significantly decreased the amount of flour (the peanut butter is much thicker than regular butter, so this worked out nicely) and slightly decreased the sugar and...well...I was pretty nervous about how they would turn out.

But omigosh these brownies came out PERFECTLY! Even Michael (Mr."I don't like when you healthify my desserts I just want brownies that taste like my mom's") adored them-especially the texture! They're dense but feel like just a classic, comforting brownie. And, as desired, the chocolate really shines. So much so that you can actually barely taste the peanut butter (it's just a little hint of that tasty peanutty specialness). The espresso really does add some smoky nuance and just lets you taste the chocolate to its fullest potential. Dark chocolate chips are studded throughout and help add to the experience even more.

To sum up: this challenge was a success! The brownies are soft, gooey, chewy, and intensely chocolatey.

And they happen to also be low-fat, whole grain, and dairy-free ((I mean...aside from the choc chips))

*happy dance*

Peanut Butter Compost Cookies {Gluten-free}

Ok before we get into tasty cookie talk...I need to make a confession: I overcooked them. Like...I either didn't set the timer or didn't hear it go off or I don't know what but all I know is that I'm lucky I decided to go check when I did or all I would have had to share today were blackened hockey pucks.

Luckily these cookies still turned out fine (Michael actually likes the fact that they're probably less soft than they would have been if baked for the proper time)-good, in fact. But I haven't overcooked cookies in QUITE some time, so I just needed to come clean about it. Glad that we got that out of the way.

You know what's great about compost cookies? You can pretty much throw in any random stuff you have into them. I happened to stay fairly close to the ingredients listed in the original recipe but that is because I just so happened to need to get rid of some of those things. Like...guys...I have so much shredded coconut. And I rarely use it. And cornflakes--I have them. Rarely use 'em. So, this recipe was super helpful (although, admittedly, I did not use up much of them...maybe I should make 5 more batches?)

Once again we're doing the healthyish cookie thang. Peanut butter and nuts are the main source of fat (and it's a good kind of fat). There's a minimal amount of flour-like substance that is used to help hold them together (I used almond flour, you can use some other sort of thing, or...just regular flour. Your call. But if you use a non gluten flour-such as oat flour or almond flour-then these cookies are gluten free! Hooray!) And um...yeah you get it. I love how chock full of mix ins they are (you almost think there's not enough dough to hold it all but, don't worry, there is!) so they're full of varying textures and flavors. An adventure for your tastebuds! And I def. dub them able to be eaten for breakfast. And cookies for breakfast are as wonderful and miraculous as unicorns.

Flourless Peanut Butter Cookies

"Just make something basic," they said. "SMALL cookies," they said. "I mean it Kayle-nothing weird or fancy," my mom said (let's be real....they're all my mom). These were my super subtle suggestions for the cookies I was tasked to bake for my grandma's 80th birthday party. Silly people. I can make basic. No problem.

...I mean....sure....the chocolate chip cookies I made were technically dairy-free because I used coconut oil instead of butter, but you can't tell! And yes....these cookies are also dairy-free AND gluten-free....but...again....YOU CAN'T TELL.

Seriously. I can't. They didn't. You won't.

These are going to taste like a classic, no frills, wonderful peanut butter cookie. A bit crisp, a smidge crumbly. And the perfect amount of peanut buttery deliciousness. It's our little secret that these cookies are made with only 5 ingredients. And they have no flour. Or butter.

This is one of those recipes that's sort of insanely easy. It's even easy to remember (just think of it as 1 cup pb, 1 cup sugar, 1 egg, and 1 tsp. baking soda)! You mix it all in one bowl so there aren't even a lot of dishes! If you're trying to bake up a bunch of treats for the holidays I HIGHLY recommend these ones-you probably already have all the ingredients, super quick and easy, not too many dishes, and they're even good for pleasing certain dietary restrictions! And they're delicious and basic enough that my family liked them.

Nothing but good things!

Puffy Peanut Butter Chocolate Chip Cookies-Nestle Toll House #DelightFulls Review

Christmas is my favorite holiday.

There's pretty lights. Happiness. Jolliness. Colorful decorations. Gifts. Family. Friends. Fun.

AND COOKIES! SO. MANY. COOKIES! It's the cookie season!

And now we can have even more fun with baking and put a fun spin on favorite recipes thanks to Nestle Toll House DelightFulls Filled Baking Morsels! Just when you thought chocolate chips couldn't be improved!

A couple months ago I spied a new fantastical thing---chocolate chips with...fillings?? It was one of those moments where you think to yourself "THAT'S LIFE CHANGING." and also, "Obviously-why hasn't this already been done?" All I know is when I found out that Nestle Toll House wanted me to play with their new DelightFulls I was SO EXCITED. 

Nestle Toll House DelightFulls Filled Baking Morsels are the same Nestle Toll House chocolate we all love (I mean...guys....they invented the chocolate chip cookie. THAT MEANS SOMETHING.) filled with 4 different flavors! They're slightly bigger than standard chocolate chips (no complaints here) and they even hold their shape when baking. You can use them whole, cut in half, or even chop them up--the ways you can use these tasty morsels are endless (brownies, cookies, cake, candy, hot chocolate, milkshakes...etc.!)

Available in 9 oz. bags these are the 4 varieties of Nestle Toll House DelightFulls:

• Milk Chocolate Morsels with Peanut Butter Filling
• Obviously...these were what I used! PEANUT BUTTER AND CHOCOLATE. 
• Milk Chocolate Morsels with Caramel Filling
• These are the ones I can't wait to try next, I haven't been able to find them at my local store but I will continue my pilgrimage for gooey caramel filled goodness!
• Dark Chocolate Morsels with Mint Filling
• I'm definitely going to be using these soon, too. Michael and I both adore dark chocolate and mint.
• Dark Chocolate Morsels with Cherry Filling
• I want to use these in a cheesecake sort of dessert for Michael I think-it's right up his alley!

Pssst....Nestle peoples...you should totally make the peanut butter and caramel varieties in dark chocolate, too! Just a dark chocolate lover's opinion :P

Back to Christmas talk: I'm in that very frustrating stage of life in between being a child and having children. I'm unable to fully experience all of my old Christmas traditions, but I don't have any kiddos to create new ones with! That said, Michael and I are definitely already forming new traditions. And this year I will enjoy the last bit of my most time-honored and important childhood Christmas experience for the last time: I will spend the night at my mom's, wake up with my brother, and enjoy Christmas morning being all excited and happy (although we probably won't wake up at 3 AM like we used to--also...the presents aren't gonna be so overwhelming.) Next year Michael and I will be married and I'll want to wake up with him, so this is all a little bittersweet. The good news is, now that I'm home I can take part in other Christmas festivities! My mom and brother and I are actually going to a little Christmas village today. And next week we're going to decorate cutout cookies (which we always used to do as children and I haven't been able to participate in for a long time). And in the spirit of new things...I've been tasked to make cookies for other things. Like Michael's work party. And who knows what else!

I'm really looking forward to, in the next 5 years or so, having little chubby helping hands and seeing little innocent eyes light up and seeing chocolate smeared little smiles in the kitchen with me. I adore baking and I cannot wait to share that with my children, and to share all the love that I bake into every bite!

I could definitely see these cookies becoming a favorite for years to come-especially with little ones. They are a total classic--all the flavors of a peanut butter cup in a big, FAT, perfect cookie! Fresh out of the oven they're so soft and peanut-buttery and when you take a bite and see the peanut butter filling a little bit melt-y inside of the baking morsels....it's simultaneously cool and delicious. Michael loved them. My brother broke his strict diet to eat one and a half (and he forced himself to resist more). I dare any picky eater to not fall head over heels (unless you're not into peanut butter...then...well...not for you, I suppose. May I interest you in a different cookie?) 

Anyway. What I'm saying is: make these cookies. Especially for the holidays (I bet Santa would put you on the extra nice list for LIIIFE if you made them for him, btw.) Get your hands on some Nestle Toll House DelightFulls Filled Baking Morsels. Have some fun. Bake. Experiment. Make traditions! Eat. BE HAPPY.

Fa la la la la.

Thick & Soft Chocolate Peanut Butter Cookies {Gluten Free & Dairy Free}-Cookie Week 2014!

Welcome to the last day of Cookie Week, hosted by Kim of Cravings of a Lunatic and Susan of The Girl In the Little Red Kitchen! We’ve teamed together with 10 other talented bloggers to bring you 5 fantastic days of cookie recipes to get you in to the holiday spirits. We hope you've enjoyed this week as much as we did! Don't forget to check out and enter our fantastic giveaway and our #CookieWeek Pinterest board full of all the cookie recipes you've see here this week!
Our sponsors for this event have provided us with some great prizes and we’d like to extend a huge thank you for their generosity. Thanks to Imperial Sugar, Circulon, Peanut Butter & Co. and Page Street Publishing for being a part of Cookie Week!     

Take a look to see what might inspire you to break out the butter and sugar this weekend.

Pumpkin Mallomars by The Girl In The Little Red Kitchen

Chocolate Fudge Brownie Cookies by Cravings of a Lunatic

Black Pepper Fig Biscotti by Crumb

Chocolate Peppermint Crinkles by Jen's Favorite Cookies

Chocolate Shot Cookies by Food Lust People Love

Double Chocolate Espresso Cookies by Cooking in Stilettos

Soft and Chewy Butterscotch Chip Pudding Cookies by Dinners, Dishes and Desserts

The Best Gingersnaps by Mind Over Batter

Thick & Soft Chocolate Peanut Butter Cookies {Gluten Free & Dairy Free} by The Cooking Actress

LOOKAT THAT PICTURE! LOOK AT HOW THICK AND SOFT THESE COOKIES ARE!!

Nothing beats biting into a thick, soft, extra chewy, extra flavorful, cookie. Especially when you only need to use 1 bowl to whip them up. And there are only 6 ingredients. CRAZY simple.  And really...oh so addictive.

And the small ingredient list? The flourlessness? It just means the chocolate/peanut butter truly shine. So rich and out of control. I suppose I'd say these cookies taste like the inside of a Reese's cup...if you mixed it with cocoa powder....does that make sense? Trust me on this one-it's goooood.

Browned Butter Cookie Dough PB Cups-Guest Post at The Domestic Rebel

Hello my friends! Remember Hayley-that quirky, amazing, food genius also known as The Domestic Rebel?

Welllll-she's in NYC. WITHOUT ME. I know. I'm bummed.

Regardless, girlfriend needed some guest posts on her blog, and I was happy to oblige!

Only the tastiest will do for Hayley, and these Browned Butter Cookie Dough PB Cups fit the bill! Browned butter peanut butter cookie dough-super rich and completely addictive-is encased in our old friend, dark chocolate, and then topped with salt because...I mean...it's a good idea.

Michael and I ate these treats up in no time flat and I know you will fall in love with them too!

Head on over to The Domestic Rebel for the full post and the recipe!

Peanut Butter Caramel Pie

This recipe was supposed to be a copy cat recipe. But then I got a little too creative, and it sort of became it's whole, own, new thing. Which is totally awesome and delicious. And really...this just means I get to make another recipe to be the copy cat in the future.

Oh noooo not more caramel pie!  :P

In case you're curious, I was trying to copy cat the gooey caramel pie from O'Charley's restaurant (a place near our house that we frequent and which has the GENIUS promotion of Free Pie Wednesdays). I did want to add some oomph to the pie initially by making it a gooey salted caramel pie. But then I went a step further and, after seeing a recipe for peanut butter caramel and thinking OH MY YUM, made it a peanut butter caramel pie. And then I got lazy and saw a recipe for microwave caramel and...you get the idea. This is how we ended up with this pie.

Which is a couple steps too far removed to be a copy cat of the O'Charley's pie but...regardless...

still friggin delicious.

A delicious peanut butter graham cracker crust (my go-to graham cracker pie crust recipe, in fact) is topped with a layer of super easy to make (remember? lazy. Microwave caramel sauce. FORREAL) peanut butter caramel (which is super sweet but also rich and peanut buttery, and thusly has that delish salty element as well), some salted whipped cream (which I thought was genius but is actually kind of weird but, luckily, worked in this pie) and then some pecans because they're fun and tasty and were on that original pie.

PEANUT BUTTER FLAVOR TO THE MAX.

Sweet, salty, rich, gooey, crunchy, luscious....just....mmmm....ok?

And check back about that copy cat recipe....I'll get there (but in the meantime there's nothing wrong with creating a fun, entirely new thing, yeah? Yeah. No regrets about this pie. NONE.)

No-Churn Fluffernutter Ice Cream-Guest Post with The Spiffy Cookie

I know I know, you thought I was done with the guest posts! But...life got a little overwhelming so my wonderful friend Erin (AKA The Spiffy Cookie) stepped up and volunteered to share a little something with you guys. I've guest posted on her site before so I'm so happy to introduce this super fun, former Buckeye (she still loves chocolate and peanut butter, though!), wonderful blogger/cook/baker to you again! And look! Erin brought ice cream! With pb! and marshmallow! HOORAY!

Hello again Cooking Actress readers! Erin here from The Spiffy Cookie giving Kayle a break from blogging while she plans for her upcoming wedding. Kayle is such a wonderful person and I couldn't be happier for her. She and Michael are the cutest! I was lucky enough to meet her in NYC last year but now that she has moved back to Ohio I really need to pay her another visit, especially since she lives in the same town as some of my other friends.

Today I am sharing a recipe for my new obsession, no-churn ice cream. This recipe is so easy and delicious it almost makes ice cream makers obsolete. All you need for the base is 1 pint of heavy cream and 1 can of sweetened condensed milk. The churning aspect of ice cream is substituted by whipping the heavy cream with an electric hand mixer. Fold in the sweetened condensed milk and any other flavor additions and it's ready for the freezer. But of course you already knew all of that since Kayle has shared an extensive list of easy no-churn ice cream flavors.

Normally the hardest part of making no-churn ice cream is deciding on a flavor. I did ponder whether or not a browned butter ice cream could be possible since Kayle is the browned butter queen but thankfully Kayle is as much of a peanut butter lover as I am which made the decision much easier. After discovering the magical results of adding marshmallow creme to no-churn ice cream I went with fluffernutter ice cream, complete with marshmallow bits and a magic peanut butter shell.