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Homemade Gingerbread Ice Cream Recipe

No Churn Gingerbread Ice Cream

Course Dessert
Servings 5 servings
Author The Gunny Sack



  • Beat heavy cream in a chilled bowl until thickened.
  • Add vanilla extract, ground ginger and ground cinnamon. Beat until stiff peaks form.
  • Fold in sweetened condensed milk until combined. Scrap into a 9-inch loaf pan.
  • Melt butter in a medium-sized, microwave-safe bowl. Add the PEEPS® and stir to coat with the melted butter. Microwave on high for 60 seconds. Stir until smooth.
  • 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.