I’m sharing this recipe for No Churn Gingerbread Ice Cream as part of a sponsored post for PEEPS®.
My son told me recently that he is getting a little tired of all the pumpkin and apple recipes and is ready for something new. I told him not to worry because I would start making peppermint, eggnog and gingerbread recipes soon. Now, it’s December 1 (how did that happen?) and here is my first gingerbread recipe this holiday season. Today’s recipe for No Churn Gingerbread Ice Cream is a fun way to add a favorite Christmas flavor to a classic dessert.
To make this gingerbread ice cream for my 24 Days of PEEPSONALITY recipe, I used PEEPS® Gingerbread-Flavored Marshmallow Gingerbread Men! We are enjoying two of the holiday flavors: PEEPS® Chocolate Mousse-Flavored Marshmallow Reindeer and PEEPS® Gingerbread-Flavored Marshmallow Gingerbread Men. Either one of these flavors could be used to make different flavors of ice cream.
First you want to prepare the main part of the ice cream with heavy cream, vanilla, ground ginger, ground cinnamon and sweetened condensed milk. Once that mixture has been prepared and spread in a 9-inch loaf pan, melt the butter and PEEPS® Gingerbread-Flavored Marshmallow Gingerbread Men in the microwave.
Allow the melted PEEPS® to cool for 2-3 minutes and then use a greased fork or spatula to drizzle over the ice cream in the loaf pan. Use a knife to swirl the marshmallow through the loaf pan.
Cover tightly with plastic wrap and then foil. Freeze overnight and for up to 7 days.
Scoop the No Churn Gingerbread Ice Cream into bowls and add PEEPS® Gingerbread-Flavored Marshmallow Gingerbread Men to the bowls. Let your kids help you make this delicious No Churn Gingerbread Ice Cream and they will be delighted to have made their own ice cream. It’s smooth, creamy and perfect for the holidays.