No Churn Gingerbread Ice Cream
This No Churn Gingerbread Ice Cream recipe is smooth, creamy and perfect for the holidays.
Servings 5 servings
Calories 815kcal
Ingredients
- 1 pint heavy cream
- ½ teaspoon vanilla extract
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- 14 ounce can sweetened condensed milk
- 3 ounce package of 6 PEEPS® Gingerbread-Flavored Marshmallow Gingerbread Men
- 1 tablespoon butter
Instructions
- 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.
Nutrition
Serving: 1/5 | Calories: 815kcal | Carbohydrates: 85g | Protein: 12g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 275mg | Sugar: 76g
