Are you weirded out because I called this ice cream “fluffy”?
But it is so fluffy! (Cue that little girl from Despicable Me with the unicorn plushie.) Because I whipped the cream before incorporating it, the texture of the ice cream becomes almost mousse-like. It’s kinda perfect for a peanut butter base which can sometimes seem too rich.
There’s also honey in there, because who doesn’t like the peanut butter and honey combo? No one, that’s who.
And then I went and made some homemade waffle cones. They’re chocolate and taste like wafer cookies! I may have eaten a couple all by themselves sans any ice cream. But that’s only because I was “testing” them…riiiight…
I bought the waffle cone maker years ago, and this was, embarrassingly, the first time I’ve used it. Like I explained in my post over on Food Fanatic (yes, this is another dessert concoction I made for them!), I may or may not have a bit of a problem with collecting kitchen gadgets. I still haven’t used my mini deep fryer, or my newest addition—teeny tiny popsicle molds that also double as lollipop or chocolate molds. I hope I’m not the only one with this little issue!
If you’re wondering about the topping on my ice cream cones, it’s a salty-chocolatey sprinkle mixture from my favorite local ice cream shop—Molly Moon’s! The salt really brings out the best of the peanut butter-chocolate combination. If you want to make it yourself, I described a way you could create your own mixture over on my Food Fanatic post.
I also think this ice cream would be fantastic with some of this peanut butter caramel drizzled over the top (if you make that tart, you’ll have a bit leftover)!
P.S.—tomorrow is my 26th birthday and I want to just stop time, eat ALL the ice cream cones, and stop growing up.