Fluffernutter Milkshake
Last month, Jess and I met for lunch at my absolute favorite spot in Pittsburgh for burgers and milkshakes [Burgatory]. You can customize your own burger creations and I typically end up with a ridiculously large bison burger topped with bacon, cheddar, lettuce, tomato, fried onion straws, and the house “special sauce”. I also can’t have a meal there without the sea salt and herb fries (a burger without fries is like sacrilege to me). This all leaves virtually no room for dessert, which is why the last two times that I’ve gone there, I’ve gotten a milkshake to go so I can sip it on the way home as my dessert.
On this particular day, the waitress rattled off some absolutely amazing milkshakes, including a spiked Rice Krispies treat milkshake (which Jess recreated) and a Fluffer Nutter Butter shake, which I knew immediately I had to have. As soon as I got home, I couldn’t wait to make my own version.
The version that I had simply churned together ice cream, marshmallow fluff and Nutter Butter cookies, and while it was good, I wanted less cookie crumbs and more peanut butter punch. I love really thick milkshakes, so I went heavy on the ice cream and light on the milk, but you can certainly adjust those quantities to suit your taste. A lot of peanut butter and marshmallow creme, along with a few cookies, made for one absolutely amazing milkshake.
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So amazing, in fact, that before my Chief Culinary Consultant’s birthday a couple of weeks ago when I asked him what kind of cake he wanted, he said he just wanted me to make more of the milkshakes. I insisted on a cake (which I’m sharing tomorrow!), but I also made these milkshakes multiple times because we just couldn’t get enough!
This past trip to Burgatory has totally inspired me to start making more milkshakes.
I’m going to need more straws!
One year ago: Gobs
Two years ago: Creamy Tomato-Basil Soup and Date-Nut Snack Cake
Three years ago: Chocolate and Peanut Butter-Covered Popcorn
Four years ago: Espresso Ice Cream
Five years ago: Italian Walnut Pillow Cookies
Fluffernutter Milkshake
Ingredients
- 2 cups (264 g) vanilla ice cream, homemade or store-bought
- ¼ cup (61 ml) milk
- 2 tablespoons creamy peanut butter, homemade or store-bought
- 2 tablespoons marshmallow creme, homemade or store-bought
- 4 Nutter Butter cookies, broken up
Instructions
- Place all ingredients in a blender and puree on medium speed until smooth and creamy. Pour into glasses, top with whipped cream and additional Nutter Butter cookies, if desired. Enjoy immediately!
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Absolutely amazing!!!
Yummy Omgosh. One of the best milkshakes I’ve had
This is frighteningly good. I have to moderate how often we make it, because it appears to have more than 5 calories…
I need to try this before the summer is over! Looks so good!
Just made one and am having it right now. So amazingly good! The peanut butter makes it so creamy and rich, and it’s perfectly thick. MMM!
I dont want Cookies
does the marshmallow get hard with the cold ice cream?
Hi Steve, I’ve had a few little hard pieces stick to the sides of the blender, but I just stop, scrape them down, and then continue blending, and it all gets smooth.
OMG – just made this and it is AMAZING!!
Peanut butter and marshmallow is the perfect combo! Love this milkshake!
Wow, now this looks outstanding – first I’d ever heard of Fluffernutter, too! Going to see if I can find all the ingredients and whip this baby up for a special treat!
Now that’s how to make a milkshake. Oh my! We don’t have Fluffernutter’s in Australia sadly, but I’m sure I can find a decent alternative. I’m with you, milkshake’s need to be *thick*!
This looks so tasty I want to lick my monitor. Definitely need to try it out.