Muddy Buddies, Nutella, and Peanut Butter Swirl No-Churn Ice Cream

June 1, 2017

Do you say Muddy Buddies? Do you say Puppy Chow? What about Monkey Munch? Reindeer Chow? Or Muddy Munch? Or are you reading this and totally confused? Do you think I just used slang terms to describe some weird and explicit stuff? Chill out. I am talking about a snack!

I am from the school of Muddy Buddies. I mean, it is trademarked as the correct name of this snack made from Chex Cereal. In case you have not had the privilege of living like a tween girl and making this super simple snack, all it is made up of is Rice Chex mixed with melted chocolate, butter, and peanut butter and then tossed in powdered sugar. No matter how old I get, this snack is always at summer bbq’s.

I totally get it, too. It is super easy to make. Andy made this batch. No oven required. Plus, it feeds a crowd, not matter what age. Oh, you peanut-free people. Hm, I totally think you can sub in a different nut butter and it would still be awesome, because, well, sugar!

Making this snack with Andy brought me back to my days in the Girl Scouts at my first sleep away camp. It is a very nostalgic treat for a lot of people. If you have not had it I highly recommend it.

With all this nostalgia and nice summer weather hanging around, I thought, why not make my own ice cream and mix in this summer bbq staple?!?

One problem, though.

You know how like two summers ago I said I was totally getting an ice cream maker? Well, I totally didn’t. I just didn’t eat enough ice cream to be able to justify buying another large kitchen gadget. I really do like my open countertop, so all my gadgets are in cabinets or closets. Ask Mike how he feels about me putting the coffee maker back in the cabinets. So yeah, I didn’t buy it.

But, fear not! If you are in the same boat that I am in right now, I have found the solution! Sarah Kieffer’s No-Churn Ice Cream from The Vanilla Bean Baking Book solves most of life’s problems.

A little note on that though. No-Churn should really be titled “Crossfit for just one arm.” You do have to fold the whipped cream into the mixture for quite some time. it is worth it though, because the end result is literally THE BEST ice cream I have ever had! It is super creamy and the little swirls of Nutella and peanut butter pair perfect with the crunch from the Muddy Buddies. This ice cream did not last very long in my house.

Muddy Buddies, Nutella, and Peanut Butter Swirl No-Churn Ice Cream

No-churn vanilla bean ice cream mixed with swirls of Nutella, peanut butter, and bits of crunchy chocolate coated cereal bits.
Prep Time 6 hours 25 minutes
Cook Time 1 minute
Total Time 6 hours 26 minutes
Servings 1 1/2 Quarts

Ingredients

For the Muddy Buddies:

  • 9 cups Rice Chex™ cereal
  • 1 cup semisweet chocolate chips
  • 1/2 cup peanut butter
  • 1/4 cup unsalted butter
  • 1 teaspoon vanilla
  • 1 1/2 cups powdered sugar

For the Ice cream:

  • 1, 14 Ounce Can Sweetened Condensed Milk
  • 1 Tablespoon Nielsen-Massey Vanilla Bean Paste
  • 1/4 Teaspoon Salt
  • 2 Ounces Cream Cheese room temperature
  • 2 Cups Heavy Cream
  • 4 Cups Muddy Buddies
  • 1/4 Cup Nutella
  • 1/4 Cup Creamy Peanut Butter

Instructions

  1. First, make the Muddy Buddies. Add the chex to a large mixing bowl and set off to the side. Line a large baking sheet with wax paper and set off to the side.
  2. In a medium microwave safe mixing bowl, combine the chocolate chips, peanut butter, and butter. Microwave for 30 seconds and then stir until smooth. Microwave for another 10-20 seconds if still not smooth and melted. Stir in the vanilla.
  3. Pour the melted chocolate peanut butter mixture over the chex cereal. Mix until all the cereal is evenly coated.
  4. Transfer the coated cereal to a large gallon sized sealable plastic storage bag. Add in the powdered sugar. Seal the bag and then shake to coat evenly.
  5. Once coated, dump the mixture on to the prepared baking sheet. Spread out in one even layer and let cool.
  6. While your Muddy Buddies cool, make the ice cream base.
  7. Whisk together the condensed milk, vanilla paste, and salt in a large mixing bowl.
  8. In the bowl of an electric stand mixer fitted with the whisk attachment, beat the cream cheese on medium until smooth.
  9. Turn the mixer to low and slowly stream in the heavy cream. Increase the speed to medium/high and mix until stiff peaks form, about 4 minutes.
  10. Add half the whipped cream to the milk mixture. Whisk until completely combined.
  11. Gently fold in the remaining whipped cream using a rubber spatula. This will take about 7-10 minutes until well combined and no streaks remain.
  12. Fold in the Muddy Buddies. They don't even need to be all covered in the cream mixture.
  13. Pour into a 9-inch loaf pan or Pullman pan with a lid.
  14. Place small dollops of the nutella and peanut butter on the top of the ice cream mixture. Use a fork or wooden skewer to gently swirl the dollops around.
  15. Cover with plastic wrap or lid and freeze for at least six hours. Once frozen, ice cream will keep for a week.

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